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)
Directions
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."
jh, I would say No. You need the flavorless nature of canola oil, not the thick and more flavorful olive oil. Always vegetable or canola oil for Asian cooking.
I am SO impressed that you featured this dish. I discovered it about 2000 in an asian restaurant nearby that is long gone. I have made it at home with great success. I ADORE udon noodles, so they are a must imo. The potato element might seem odd to some, but the texture is essential in this. The only difficult thing I found in making this dish was reading through the labels of all the jars at the korean market, looking for one that didn't have MSG. I did finally find one msg-less brand. Thank you; such a great dish!
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