4 servings of fresh jjajangmyeon noodles
5 tbsp Korean Black Bean Paste
2 tbsp vegetable oil
1 tbsp sugar
1 tbsp oyster sauce
1 cup chicken stock
1 tbsp corn starch dissolved in 1/4 cup of stock
12 oz of pork shoulder, cut into chunks
1/2 tbsp grated ginger
1 tbsp mirin
pinch of salt and pepper
1 tbsp soy sauce
1 large onion, diced
1 cup cabbage, diced
1 cup zucchini, diced
1 cucumber, cut into sticks
scallions and pickled daikon for garnish
1. Combine pork, grated ginger, mirin, and salt and pepper and allow to marinade for at least 30 minutes.
2. Add sauce ingredients together and fry over medium heat until oil is absorbed into the black bean paste and sugar is dissolved. Be careful not to burn.
3. Heat large pan with vegetable oil over medium high heat. Pour pork and marinade into pan and fry until pork is no longer pink. Add soy sauce and onions and fry until onions soften.
4. Add cabbage and zucchini and continue to stir fry until the veggies have softened.
5. Add black bean paste and mix until everything is coated with the paste. Add chicken stock and allow to simmer for 4 minutes. Add starch slurry and cook until sauce is thickened. Adjust flavor with salt, pepper, and sugar.
6. Boil noodles and cook according to package instructions. Place a serving of noodles in a bowl and spoon the sauce over the noodles. Garnish with cucumber, scallions, and daikon, and serve immediately.