Crispy pork belly, radish, potato, zucchini and onion simmered in a glossy black bean sauce, spooned over chewy noodles and topped with fresh cucumber.

Ingredients

For the sauce

• ½ lb pork belly, cut into ½-inch cubes
• 1 cup Korean radish, cut into ½-inch cubes
• 1 cup zucchini, cut into ½-inch cubes
• 1 cup potato, peeled and cut into ½-inch cubes
• 1½ cups onion chunks
• 3 Tbsp vegetable oil
• ¼ cup chunjang (Korean black bean paste)
• 2 cups water
• 2 Tbsp potato starch mixed with ¼ cup water and 1 tsp sugar
• 1 tsp toasted sesame oil

For serving

• Jjajangmyeon noodles
• ½ cucumber, cut into thin matchsticks

Instructions

1. Stir-fry the pork belly in a wok with 1 Tbsp oil for 4–5 minutes, until golden and crispy.
2. Add the radish and stir-fry for 1 minute.
3. Add the potato, onion and zucchini and keep stirring for about 3 minutes, until the potato looks slightly translucent.
4. Push everything to the edges of the wok to clear a space in the center.
5. Add the remaining 2 Tbsp oil to the center, then the black bean paste, and fry it for 1 minute, stirring with a wooden spoon.
6. Stir everything in the wok together.
7. Add the 2 cups water, cover and simmer for about 10 minutes.
8. Check that the radish and potato are cooked through, then stir in the starch water a little at a time until the sauce is thick.
9. Stir in the sesame oil and take the wok off the heat.
10. Spoon the sauce over the noodles and top with the cucumber.

Notes & substitutions

Watch the Reel

Photos