炸醬麵（韓式）Korean Black Bean Noodles (Jajangmyeon)

Prep 20 min·Cook 30 min

1. 1You're here
   Step 1.

   Fry the chunjang in the 4 tbsp oil over a low heat for 3 minutes, stirring constantly, until it smells nutty and loosens. Tip into a bowl, oil and all.

   5 tbsp Chunjang (Korean black bean paste)4 tbsp Cooking oil (for frying the paste)

   3 minStir-fry

   Wok-chan's tip鑊仔貼士

   Frying the raw paste takes away its bitterness; don't skip it, and don't let it burn.
2. 2
   Step 2.

   In the wok, fry the pork in 1 tbsp oil over medium-high heat for 5 minutes until the fat runs and the edges brown.

   1 tbsp Cooking oil300 g Pork belly, in 1 cm dice

   5 minStir-fry
3. 3
   Step 3.

   Add the garlic, ginger and potato and stir-fry for 3 minutes.

   2 cloves Garlic, chopped5 g Ginger, chopped1 Potato, in 1 cm dice

   3 minStir-fry
4. 4
   Step 4.

   Add the onion, courgette and cabbage and stir-fry for 4 minutes until the onion softens.

   2 Onions, in 1 cm dice1 Courgette, in 1 cm dice150 g White cabbage, diced

   4 minStir-fry
5. 5
   Step 5.

   Stir in the fried chunjang and sugar until everything is coated, then add the water and simmer for 8–10 minutes until the potato is tender.

   5 tbsp Chunjang (Korean black bean paste)1½ tbsp Sugar500 ml Water

   10 minSauce making / reducing
6. 6
   Step 6.

   Stir the cornflour mixture again, pour it in and simmer for 1 minute until the sauce is thick and glossy.

   2 tbsp Cornflour, mixed with 4 tbsp water

7. 7
   Step 7.

   Meanwhile cook the noodles in boiling water following the packet, then drain.

   800 g Fresh thick wheat noodles or udon (4 portions)

   Boil / blanch
8. 8
   Step 8.

   Divide the noodles between bowls, ladle over the sauce and top with cucumber. Mix well before eating.

   800 g Fresh thick wheat noodles or udon (4 portions)5 tbsp Chunjang (Korean black bean paste)½ Cucumber, in matchsticks