Jajangmyeon Recipe (Korean Black Bean Noodles)

• 4 ounces noodles, such as jjajangmyeon, thick spaghetti, or linguine fini
• 1 teaspoon olive oil
• 4 ounces pork belly, diced
• 1 cup onion, diced
• 1 heaping tablespoon roasted black bean paste
• 1 pinch sugar
• Salt and pepper, to taste
• 1 small handful julienned cucumber, for garnish (optional)

1. Bring a pot of water to a boil, season with salt, and cook the noodles to your liking (I prefer al dente). Drain and rinse with cold tap water, then plop into a bowl.
2. Meanwhile, in a skillet over medium heat, add the olive oil and pork belly and pan-fry for about 5 to 7 minutes, until some of the fat has rendered out and the pork is slightly browned at the edges. Add the onion and saute for another 1 to 2 minutes until no longer raw. Stir in the black bean paste and fry for 1 to 2 minutes.
3. Add 1/4 cup of the cooking liquid from the pasta to the pan with the sauce, bring to a boil, and let thicken and reduce by about half. Season with a pinch of sugar, and salt and pepper to taste.
4. Top the noodles with the sauce and garnish with julienned cucumbers.

noodles, olive oil, pork belly, onion, black bean, sugar, salt, handful

Taken from food52.com/recipes/80428-jajangmyeon-recipe-korean-black-bean-noodles (may not work)