fresh jajangmyeon/udon noodles (can substitute with a couple packages of instant ramen noodles)
fatty pork belly, large diced
pork shoulder, large diced
1-inch knob of ginger, peeled and minced
garlic cloves, minced
medium carrot, peeled and diced
large Yukon gold potato, peeled and diced
medium red onions, diced
zucchini, peeled and diced
chunjang (Korean black bean paste)
Kosher salt, to taste
julienned zucchini, for garnish
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."
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