For 4 people:

 

1/2 cabbage 양배추

1 potato 감자

2 onion (medium size) 양파

1/2 cucumber (for garnish, optional) 오이

250g pork belly (or other fatty part) 삼겹살

1 cup Korean black bean paste 짜장 (춘장)

2 cups vegetable oil (1 cup to fry the paste, remaining try stir fry other ingredients)

3 tablespoons potato starch (can be replace with flour)

4.5 tablespoons water (for starch mix)

200 g Korean Jjajang Noodles 짜장면 * Use Udon noodles if you don't have this.

6 cups beef broth**

1/2 Yellow pickled radish - on the side (Optional) 노란무

1/4 Onion - on the side (Optional)

 

** To make beef broth

250g beef

1 onion

5 garlic

3 green onions

1/4 small Korean radish (Optional)

8 cups water

 

HOW DO I MAKE IT?

 

1. Make beef broth. Add beef, onion, garlic, green onions, Korean radishes in cold water and boil for 30 minutes

 

2. Chop all vegetables. Julienne cucumber for garnish.

 

3. Cut pork belly into bite sizes.

 

4. Fry black bean paste in vegetable oil on low heat for 10 min. (1:1 ratio, *pre-heat the oil first)

Drain all the oil out in a strainer

 

5. Cook pork belly with a little bit of vegetable oil on medium heat.

 

6. Add onions and potatoes and cook for another 5 min. (Add more oil if needed)

 

7. Add cabbages and cook until they die down in volume.

 

8. Add the fried black bean sauce and mix well.

 

9. Add 6 cups of beef broth and bring it to boil.

 

10. Mix potato starch with cold water. (1: 1.5 ratio) Make sure there is no chunk.

Add 4 spoons of starch mix on low heat.

 

11. Stir continuously unit it thickens and take it off the heat.

 

12. Cook noodles in boiling water for 10-15 min or until it's cooked through. Wash in cold water and drain well.

 

13. Place noodles in a bowl. Top with the sauce.

 

14. Garnish with cucumber. *optional: Add a fried egg on top.

 

15. Optional: On the side, you can serve sliced yellow pickled radish (add a little bit of vinegar on top and sliced onions.

 

16. Enjoy.