Jajangmyeon: A How-to
-1 TBSP cooking oil
-1/2 lb fatty pork shoulder or butt, cut into 1-inch cubes
-1/2 tsp salt
-1 cup zucchini, cut into 1/2 inch cubes
-1 small potato, peeled and cut into 1/2 inch cubes
-4 cloves garlic, chopped (approx. 1 1/2 Tbsp
-1/3 cup black bean paste (choonjang)
-1 large sweet onion, cut into 1-inch chunks (1 1/2 cups)
-2 cups chicken stock
-1 1/2 tbsp
-1 1/2 tbsp. cornstarch and cold water
-2 portion of noodles (udon or substitute with egg noodles or spaghetti
Stir fry the pork in a large, deep wok (or frying pan if you do not have a wok on hand) with 1 tablespoon of vegetable oil for 4-5 minutes, or until golden brown. (*Tip: have stove on medium to medium-high so as not to dry out your meat). Add potato, onion and zucchini and keep stirring for about 3 minutes or until the potato is soft.
Add 2 tablespoons to the center of the wok, then add 1/4 cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Mix everything in the wok and keep stirring (*you only want to bring out the natural flavors, not burn the sauce :) )
Add 2 cups of water, and stir to combine. Bring it to a boil and reduce heat to medium, simmer for 15 to 20 minutes without the cover.
Mix corn starch and cold water (*Tip: add a little water at a time. the consistency should be similar to Elmer's liquid glue and should be free of any clumps) in a small mixing bowl. Take your cornstarch mixture and slowly pour it into the jajangmyeon sauce while constantly stirring. You will see the sauce thicken instantly and become glossy.
Bring a big pot of water to a boil and cook the noodles by following the directions on the package. (*Tip: you want your noodles to be al dente, or soft, yet still slightly firm and holds form.) Drain and rinse under cold water (make sure its completely drained so not to water log your noodles)
Plate noodles and top with desired amount of sauce. Top with matchstick sliced cucumber. Enjoy!
(tutorial video coming soon!)