짜장면 & 짜장밥
Ingredients: noodles (or rice), pork belly, radish, potato, onion · 30 min cook time · 585kcal · ~₩8,300
Ingredients
1portion noodles (or rice), 0.5pound pork belly, 1cup radish, 1cup potato, 1.5cups onion, 1cup zucchini, 3tbs cooking oil, 0.25cup black bean paste, 1ts sugar, 2tbs potato starch powder, 1ts sesame oil, 0.5개 cucumber, 2slices yellow pickled radish (danmuji)
Instructions
1. Peel and soak potatoes in cold water to prevent browning. Prepare Korean squash (or zucchini), onion, and radish.
2. Cut radish into small cubes, about half an inch. This will make the broth very tasty. You'll need about 1 cup.
3. Cut zucchini (or Korean squash) into small cubes, about 1 cup.
4. Cut potatoes into small cubes, about 1 cup.
5. Cut onion into chunks, about 1.5 cups.
6. Cut 1/2 pound of pork (shoulder or belly) into small pieces.
7. Heat a pan with 1 tablespoon of vegetable oil. Add the pork and stir-fry over high heat until crispy. This is important for a delicious jjajang sauce.
8. Remove excess oil from the pan, leaving the crispy pork pieces.
9. Add radish to the pan and stir-fry for 1 minute, as it needs to be cooked thoroughly.
10. Add potato and stir-fry for 1 minute.
11. Add onion and zucchini. Stir-fry until the potato looks translucent.
12. Make an empty space in the center of the pan. Add 2 tablespoons of cooking oil and 1/4 cup of black bean paste to the center. Stir-fry the black bean paste for about 1 minute until it's very hot.
13. Mix all ingredients together and stir-fry for a few more minutes.
14. Add 2 cups of water and cover the pan. Cook for about 10 minutes until all vegetables are fully cooked.
15. Prepare the starch mixture: combine 2 tablespoons of potato starch powder, 1/4 cup of water, and 1 teaspoon of sugar. Mix well.
16. Slowly pour the starch mixture into the sauce while stirring. The sauce will thicken. Add 1 teaspoon of sesame oil and remove from heat.
17. Boil water for noodles. Add one portion of noodles and cook until done (about 3-4 minutes).
18. Rinse the cooked noodles in cold water to make them chewier.
19. Reheat the jjajang sauce.
20. Cut cucumber into thin matchsticks for garnish.
21. Serve noodles with jjajang sauce on top, garnished with cucumber strips.
22. For Jjajangbap, serve rice with jjajang sauce and cucumber strips.
23. Serve with yellow pickled radish (danmuji) and sliced onion as side dishes.
Source: Watch the original video