Jjajangmyeon (with Udon)

[Ingredients]

• 200g lean pork - sliced, season with pepper

• 200g skinless pork belly - thinly sliced, season with pepper

• 1 medium yellow onion - peeled, cubed

• 1 leek - sliced

• 150g cabbage - sliced

• 3 garlic cloves - peeled, chopped

• 1 Japanese cucumber - julienned

• 300ml stock / water

• 5-6tbsp black bean paste

• 1/2 cup oil - for frying

• 2tbsp sugar

• 1tsp black vinegar

• Cornstarch solution - 2tbsp cornstarch + 2tbsp water

[Others]

• Kimchi

• Sunny side-ups

• Blanched udon

[Steps]

1. Preheat oil in pan and add black bean paste, fry till fragrant, about 5mins. Dish up (without the oil) and set aside.

2. Drain away the oil, leaving 1tbsp in pan. Heat over low heat and add in onion and garlic, stir-fry till caramelised.

3. Add in leek and cabbage, cook for about 2mins.

4. Add in pork slices and stir-fry for about a min, followed by black bean paste, mix well.

5. Add in stock / water and sugar and bring to a simmer, then let simmer for about 6-7mins.

6. Add in vinegar and cornstarch solution and cook till liquid thickens.

7. Serve over prepared udon and top with cucumber and egg.

Adapted from: https://www.instagram.com/p/CD8KGguJIHq/?utm_medium=copy_link