jajangmyeon

🥘 Ingredients

• pork 250 g
• onions 2
• zucchini 250 g
• cabbage 250 g
• rice wine 1 tbsp
• ginger 1 tsp
• salt 0.12 tsp
• pepper 0.12 tsp
• black bean paste 5 tbsp
• oil 2 tbsp
• sugar 1 tbsp
• oyster sauce 1 tbsp
• oil 2 tbsp
• soy sauce 1 tbsp
• chicken stock ½ cup
• corn starch 1 tbsp
• noodles 3-4 servings

1. 1

   Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
2. 2

   Prepare the pork , onions , zucchini , and cabbage by cutting them into 1cm inch cubes. Marinate the pork with rice wine , grated ginger , salt and pepper while preparing the vegetables.
3. 3

   Add the black bean paste to a small saucepan with the oil , sugar , and oyster sauce . Fry it over medium heat for 2 - 3 minutes, stirring constantly.
4. 4

   Heat a large pan with oil over medium high heat. Add the pork and stir fry until no longer pink, adding soy sauce half way through.
5. 5

   Add the onion and cook until soft, stirring occasionally.
6. 6

   Add the cabbage and zucchini, cook until softened.
7. 7

   Stirr in black bean paste. Coat well. Mix everything well.
8. 8

   Pour chicken stock or water. Cook for >= 3 min
9. 9

   Stir in corn starch and thicken briefly. Add more sugar if wanted.
10. 10

    Add the udon noodles to the boiling water. Do not overcook. Place portion of noodles and the above that the sauce. Garnish with thinly sliced zucchini.