Serves 1
Directions
- 1Cut zucchini, onion, cabbage, potato, green onion, ginger, and garlic into small chunks.
- 2Cut pork belly into chunks.
- 3Heat oil in a wok and fry the black bean paste for 5 minutes.
- 4Remove the paste from the oil and set aside.
- 5Using some of the leftover oil, stir-fry the pork belly until crispy.
- 6Add chopped vegetables and continue to stir-fry.
- 7Remove some of the mixture from the wok to ensure it is not too full.
- 8Add the fried black bean paste back into the wok.
- 9Add water, cover, and let boil.
- 10Stir in soy sauce, oyster sauce, and sugar.
- 11Add MSG to taste.
- 12Add a cornstarch slurry to thicken the sauce.
- 13Boil the noodles, then drain and rinse.
- 14Plate the noodles, top with the sauce, and garnish with cucumber and a drizzle of sesame oil.
Ingredients
- 1 whole zucchini
- 1 whole onion
- 1 cup cabbage
- 1 whole potato
- 4 stalks green onion
- to taste ginger
- 3 cloves garlic
- 3/4 cup oil
- 1/2 cup black bean paste (chunjang)
- 1/2 lb pork belly
- 2 1/2 cup water
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp sugar
- 1 tsp MSG (optional)
- 1 pack udon/jjajang noodles
- cucumber (optional)
- sesame oil (optional)
Equipment
wokknifecutting boardwooden spatulapot
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