Jajangmyeon

Instructions

1. Prepare all of the vegetables. Peel the potato. Dice the zucchini, potato, onion, and daikon into small bite sized pieces.
2. Chop the pork belly into small bite sized pieces.
3. Fry the pork belly in a wok until brown in colour and no longer raw. Recommended to just allow the natural fat of the pork belly to render down and this will be used to cook the other vegetables. About 6-7 minutes.
4. Add the radish and stir fry for about 2 minutes.
5. Add the onion, zucchini, and potato and stir fry for about 3 minutes. Potato should look a bit translucent.
6. Make a well in the middle and add the black bean paste and fry the paste in the fat until fragrant. Incorporate the paste into the other items.
7. Add roughly 1.5-2 litres of water to the wok and allow to bring up to a simmer. Once simmering, add the MSG and then cover allowing the mix to simmer for about 10 minutes.
8. While main wok is simmering. Mix the cornstarch with some water and set slurry aside.
9. Boil water and cook udon.
10. Once simmered, uncover and check potatoes for doneness. Add slurry to the mix to allow mixture to thicken to a sauce. At desired consistency, spoon over the udon in a bowl.