By Matt Rodbard
February 29, 2016
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Serves: 4 to 6
Prep time: 20 min
Cook time: 30 min

  • 1 pound fresh jajangmyeon/udon noodles (can substitute with a couple packages of instant ramen noodles)
  • 2 tablespoons Vegetable oil
  • 6 ounces fatty pork belly, large diced
  • 3 ounces pork shoulder, large diced
  • 1 piece 1-inch knob of ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1/2 medium carrot, peeled and diced
  • 1 large Yukon gold potato, peeled and diced
  • 2 medium red onions, diced
  • 1/2 zucchini, peeled and diced
  • 1/2 cup chunjang (Korean black bean paste)
  • 2 tablespoons sugar
  • 1 pinch Kosher salt, to taste
  • 1/4 cup julienned zucchini, for garnish
  • 1/4 pickled yellow daikon, cut into half-moons (optional)
  1. Bring a large pot of water to a boil and add noodles. Boil the noodles for 8 minutes until soft (just beyond al dente). Reserve 1 1/2 cups of the noodle cooking water, drain the noodles, and rinse with cold water to cool to room temperature. Drain well and reserve.
  2. While the noodles are boiling, heat 2 tablespoons of vegetable oil on high heat in a wok or large skillet until lightly smoking. Add diced pork belly and shoulder and render for 2 minutes.
  3. Add ginger and garlic and sauté for 1 minute, being mindful not to burn. Add carrots, potatoes, onions, and zucchini and sauté for 6 minutes, until vegetables are softened.
  4. Mix in the chunjang, sugar, 1 cup of noodle water, and salt to taste. Cook for 7 minutes, or until the sauce has thickened and the potatoes are fully cooked. If you need to add more noodle water, do so.
  5. Divide noodles into 2 bowls and top with warm sauce. Garnish with julienned zucchini and pickled yellow daikon, if using. As an alternative, the sauce can be served over cooked rice for a dish called "jjajangbap."

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