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Serves 4 to 6
- 1 pound fresh jajangmyeon/udon noodles (can substitute with a couple packages of instant ramen noodles)
- Vegetable oil
- 6 ounces fatty pork belly, large diced
- 3 ounces pork shoulder, large diced
- One 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
- Kosher salt, to taste
- 1/4 cup julienned zucchini
- 1/4 pickled yellow daikon, cut into half-moons (optional)
- 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.
- 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.
- 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.
- 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.
- 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."
- This recipe is a Community Pick!