After having Kimchi fried rice for lunch that day, we decided to have jjajangmyeon for dinner 🤣 ok. It was just a coincidence as we have the ingredients and also it’s quite easy and quick to make this.

Of course we are adapting recipe from @maangchi as usual. ☺️👍🏻

Ingredients (for 4-5 pax):
250g pork cut in thick stripes (1/2 inch thick)
1 cup diced radish (1/2 inch cubes)
1 cup diced zucchini (1/2 inch cubes)
1 cup diced potato (1/2 inch cubes)
1 Medium sized onion – cut in chunks
3 tbsp vegetable oil
1/4 heap cup of black bean paste
2 tbsp potato starch mix with 1/4 cup of water and 1 tsp of sugar – set aside
1 tsp of sesame oil
1 cup of thinly shredded cucumber for garnish
2 cups of Water

Steps:
1. Stir fry pork belly in a deep work/ pot with 1 tbsp of oil, for about 4-5 mins until golden brown and crispy. Drain excess fats/oil render out from the pork.
2. Add radish and stir fry for 1 minute
3. Add potato, onion and zucchini and keep stirring for about 3 minutes until potatoes look translucent
4. Make a well in the middle and add some vegetable oils and black bean paste. Stir the black bean paste for about 1 minute and mix everything together.
5. Add 2 cups of water and let it simmer with lid close for about 10 minutes
6. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
7. Add the sesame oil and remove from the heat.
8. Serve with cooked noodles.