Jjajangmyeon

Directions

1. Cut the pork, onion, cabbage, and zucchini into ½-inch cubes.
2. Stir together the rice wine, ginger, salt, and black pepper in a bowl and add the cubes of meat. Let it marinate until needed.
3. Combine the black bean paste, 2 tablespoons of oil, sugar, and oyster sauce, if using, in a small saucepan set over medium heat.
4. Cook for 2–3 minutes, stirring constantly, and then remove it from the heat. (If using pre-fried/roasted black bean paste, skip steps three and four. Instead add the sugar and optional oyster sauce when the bean paste is added.)
5. Pour the remaining tablespoon of oil into a large frying pan set over medium-high heat.
6. Add the pork and fry, stirring, for 7–10 minutes until no longer pink.
7. Add the onion, cabbage, and zucchini. Cook, stirring occasionally, for 3–5 minutes until vegetables are soft.
8. Stir in the black bean paste until all the meat and vegetables are coated.
9. Pour in the chicken stock and bring it to a boil. Cook for 3–4 minutes.
10. Stir in the starch water and cook for 2–3 minutes until the sauce is thickened.
11. Taste and adjust seasoning to taste with additional salt, pepper, and sugar if desired.
12. Bring a large saucepan of water to a boil and add the noodles.
13. Cook according to the package instructions and then drain. Do not overcook. The noodles should have a firm texture.
14. Divide the noodles equally between two serving bowls.
15. Spoon the sauce over the noodles and serve immediately.