Jjajangmyeon (Korean Black Bean Noodles with Pork and Vegetables)

Method

1. 1Prep all ingredients before starting. Cut the pork belly into 1.5 cm cubes, the onion, potato, and zucchini into 1 cm cubes, and the cabbage into 2 cm pieces. Mince the garlic. Cut the cucumber into matchsticks for the garnish. Mix the potato starch with 4 tbsp cold water in a small bowl to make a slurry — set aside. This dish cooks fast once the heat is on, so all chopping must be done first.
2. 2Heat a large wok or deep skillet over medium heat. Add the pork belly cubes with 1 tbsp of the neutral oil and cook for 5 to 6 minutes, stirring occasionally, until the pork edges are golden and 3 to 4 tbsp of fat have rendered out. Do not drain — that rendered pork fat is the flavour base. Push the pork to the side of the pan.
3. 3Fry the chunjang. Add the remaining 1 tbsp neutral oil to the cleared centre of the wok. Spoon the chunjang into the hot oil and spread it flat with a spatula. Fry for 2 to 3 minutes, stirring every 30 seconds, until the paste turns glossy and smells strongly caramel-sweet rather than raw and sour. Critical: do not skip this step — raw chunjang tastes flat and bitter, fried chunjang is the entire flavour foundation. Do not let it burn either; burnt chunjang is more bitter than raw.
4. 4Add the diced onion and minced garlic to the wok and stir everything together for 1 minute. The onion should soften slightly without browning. Add the potato cubes and stir-fry for 2 minutes — the chunjang will start coating everything in glossy black. Add the cabbage and zucchini, stir for another minute.
5. 5Add the soy sauce and sugar, stir to combine. Pour in the 600 ml water, stir thoroughly to dissolve the chunjang into a uniform sauce, then bring to a gentle simmer. Cover and cook for 8 to 10 minutes over medium-low heat, until the potato is fork-tender. Stir once or twice to prevent sticking on the bottom.
6. 6Stir the potato starch slurry again (it settles fast) and pour it into the simmering sauce while stirring constantly. The sauce will thicken to a glossy gravy consistency in 30 to 60 seconds. This is the signature jjajangmyeon texture — the sauce should coat the back of a spoon thickly and look glossy, not watery. Turn off the heat and stir in the toasted sesame oil for finish. Cover to keep warm.
7. 7Cook the noodles. Bring a large pot of water to a rolling boil — no salt is needed. Add the fresh jjajangmyeon noodles and cook 4 to 5 minutes (or per package directions), stirring once to prevent clumping. Fresh noodles cook faster than dried; the centre should still have a slight bite, no more. Drain and rinse briefly under cold water for 10 seconds — this removes excess surface starch and makes the noodles bouncier.
8. 8Assemble and serve immediately. Divide the noodles between 4 deep bowls, ladle a generous portion of the black bean sauce over each, and top with a small handful of julienned cucumber on one side. Serve at once with chopsticks and a spoon — the sauce is too thick for chopsticks alone. Traditional accompaniments: pickled yellow danmuji radish, raw onion wedges with chunjang for dipping, and a glass of cold water or barley tea. Mix the noodles thoroughly with the sauce before eating, every strand should turn black.