Jjajangmyeon (Korean Black Bean Paste Noodles)

• 1/2 pounds Pork Belly Meat (uncured Bacon Meat) Or Pork Butt
• 2 Tablespoons Vegetable Oil
• 1 cup Carrot, 1/2-inch Dice
• 2 cups Onion, 1/2-inch Dice
• 1 cup Korean Radish (or Daikon), 1/2-inch Dice
• 2 cups Zucchini, 1/2-inch Dice
• 1/2 cups Korean Black Bean Paste (chunjang/jjajang)
• 2 Tablespoons Potato Starch (or Cornstarch)
• 1 Tablespoon Sugar
• 1/2 cups Thinly Sliced Green Onions
• 1/2 cups Frozen Green Peas, Thawed
• 4 whole Servings Of Cooked Korean Noodles Or Rice
• 1 Tablespoon Roasted Sesame Seeds
• 1 cup Julienned Seedless Cucumber
• 1 cup Yellow Pickled Korean Radish (danmuji)

1. Cut pork into 1/2 inch cubes, then fry in a large-bottomed pot, wok, or Dutch oven over medium high heat until fat has rendered and meat is crispy and golden brown.
2. Drain any fat and set meat aside.
3. Heat a couple tablespoons oil in the pot and saute carrots and onions for a few minutes, then add the radish and zucchini and continue to saute a few minutes more, stirring occasionally.
4. Add the crispy pork and enough water to cover all the ingredients.
5. Stir in the black bean paste, then cover and bring to a boil and cook 10-15 minutes, until carrots are done.
6. Whisk the potato starch into 2 tablespoons water, then stream the starch slurry into the boiling sauce, stirring to mix thoroughly.
7. Let boil a minute more, until sauce becomes thick and glossy, then remove from heat and stir in the sugar.
8. Just before serving, stir in the green onions and peas.
9. Divide cooked noodles or rice among bowls and spoon warm sauce over.
10. Garnish with a sprinkle of roasted sesame seeds and julienned cucumber, and serve with danmuji.

pork belly meat, vegetable oil, carrot, onion, korean, zucchini, korean black, starch, sugar, noodles, sesame seeds, cucumber

Taken from tastykitchen.com/recipes/main-courses/jjajangmyeon-korean-black-bean-paste-noodles/ (may not work)