Jajangmyeon
Ingredients
- 2 tablespoons vegetable oil
- 1 pound pork belly, cut into 1/2-inch cubes
- 1 medium onion, diced
- 1 medium zucchini, diced
- 1/2 cup Korean radish (mu), diced (optional)
- 2 tablespoons minced ginger
- 1/4 cup Shaoxing rice wine (or dry sherry)
- 1/2 cup Korean black bean paste (Chunjang)
- 1 tablespoon sugar
- 2 cups chicken broth (or water)
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 pound fresh Jajangmyeon noodles (or dried thick wheat noodles, like udon)
- Thinly sliced cucumber (optional garnish)
- Pickled radish (Danmuji), sliced (optional garnish)
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