Jajangmyeon
Ingredients
- 2 tablespoons neutral oil, like canola
- 8 ounces pork belly, cut into half-inch dice
- 8 ounce pork shoulder, cut into half-inch dice
- 2 inches of ginger root, peeled and minced
- 4 garlic cloves, peeled and minced
- 1 small carrot, peeled and diced
- 1 large waxy potato, like a Yukon gold, peeled and diced
- 1 Spanish onion, peeled and diced
- 1 zucchini, 1/2 peeled and diced, 1/2 peeled and julienned
- 1/2 cup chunjang, Korean black-bean paste
- 2 tablespoons light brown sugar
- Kosher salt to taste
- 1 pound fresh udon noodles
- 1/2 cup pickled yellow daikon radish, cut into half moons
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