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Jjajangmyeon

Ingredients

  • Noodles I used udon, but didn't like them
  • ½ pound bacon
  • 1 cup of Korean radish or daikon, cut into ½ inch cubes (about 1 cup’s worth)
  • 1 cup of zucchini cut into ½ inch cubes
  • 1 cup of potato peeled and cut into ½ inch cubes
  • 1½ cups of onion chunks
  • 3 Tablespoons Olive oil
  • ¼ cup and 1 Tablespoon of black bean paste
  • 2 Tablespoons of potato starch powder combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
  • 1 teaspoon of sesame oil
  • water

Instructions

  • Stir-fry the bacon in a large pan with 1 Tablespoon of oil for about 4-5 minutes, until golden brown and crispy.
  • Pour out the excess pork fat.
  • Add radish and stir fry for 1 minute.
  • Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
  • Clear a space in the center of the pan. Add 2 Tablespoons of oil to the center, then add ¼ cup of black bean paste and stir it with a spoon for 1 minute to fry it. Then mix everything together and keep stirring.
  • Add 2 cups of water to the pan and cook with the lid for about 10 minutes.
  • 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.
  • Add the sesame oil and remove from heat.
  • Serve with noodles.