Jjajangmyeon (Black Bean Noodles)

Ingredients

• 10 1/2 ozpork shoulder, cut into 1 cm cubes
• 1/3 cupchunjang, Korean black bean paste
• 1/3 cupvegetable oil
• 2onion, cut into 2 cm dice
• 1courgette, cut into 2 cm dice
• 1potato, peeled and cut into 2 cm dice
• 7 ozwhite cabbage, cut into 2 cm squares
• 1 tbspcaster sugar
• 2 tbsppotato starch, slaked in 4 tbsp cold water
• 1 2/3 cupswater
• 1 1/8 lbwheat noodles, thick fresh noodles if you can find them
• 1/2cucumber, cut into fine matchsticks

Method

1. 1

   Heat 3 tablespoons of the oil in a small pan over a medium-low heat, add the chunjang and fry gently for 3 minutes, stirring constantly, until it loosens and smells nutty rather than sharp. Set it aside.

2. 2

   Heat the remaining oil in a wide pan over a high heat and cook the pork cubes for 5 minutes, until browned and some fat has rendered out.

3. 3

   Add the onion, courgette, potato and cabbage and stir-fry for 8 minutes, until the onion is translucent and the potato edges are softening.

4. 4

   Stir in the fried chunjang, the water and the sugar. Bring to a simmer, cover and cook for 10 minutes, until the potato is tender.

5. 5

   Stir the slaked potato starch again and pour it in while stirring. Cook for another minute until the sauce turns glossy and thick enough to sit on a spoon.

6. 6

   Boil the noodles according to the packet, drain and divide between bowls. Ladle the sauce over the top and finish with a small heap of cucumber matchsticks.