Jjajangmyeon

[Ingredients]

• 600g pork belly - cubed

• 500g Korean jjajang noodles

• 3 garlic cloves - peeled and minced

• 220g yellow onions - peeled and cubed

• 290g carrots - peeled and cubed

• 200g cabbage - cut into small pcs

• 17og zucchini - peeled and cubed

• 200g cucumbers - julienned

• 300g Korean black bean sauce

• 3 tbsp mirin

• 2 cups water

• 270g leeks - cut into lengths and quartered

• 100g shallots - peeled and sliced

• 3 tsp sugar

• 1 tbsp cornstarch + 80ml water

[Steps]

1. Heat up 3 cups of oil, add in leeks and shallots and fry till brown. Drain and reserve the oil - fragrant oil.

2. Stir-fry pork with 1tbsp of fragrant oil till slightly brown. Drain and set aside.

3. In the same pan with the pork fats, add in 1tbsp of fragrant oil, followed by garlic, onions, carrots and zucchinis. Stir-fry till onions are translucent, then add in cabbage. When cooked, transfer vegetables to a bowl.

4. In the same pan, add in another 2tbsp of fragrant oil, followed by black bean sauce. Mix well and let cook over low heat till fragrant.

5. Add in pork and vegetables and mix well. Followed by mirin, mix well.

6. Add in water, mix well and bring to a boil. Then, let braise covered for 15mins.

7. Blanch noodles till cooked, then rinse it under tap water. Add into a serving bowl.

8. Lastly, add sugar into sauce, mix well, followed by cornstarch solution.

9. Drizzle some fragrant oil over noodles and ladle sauce over, topped with cucumber.

Adapted from themeatmen