Korean JaJangMyun

When it comes to Korean food, I was in a rut. Pretty much BiBamBap every time! One day while perusing reviews on Yelp I saw several people mention this dish and how delicious it was. Next time I went out I tried it, and was hooked!

Makes 3 servings: 582 calories per servings

Ingredients

• 1/2 pound pork, diced
• 1 tablespoons minced garlic
• 1 teaspoon ground dried Thai chili (optional, and to taste)
• 2 tablespoons Korean black bean paste
• 2 tablespoons cooking oil
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 large potato cut into small cubes
• 1 medium onion cut up into small cubes
• 1 zucchini cut into small cubes
• 2 tablespoons potato or corn starch
• 6 ounces of Korean wheat noodles (or udon)

Get all your ingredients prepped. The jar on the left is the Korean black bean paste.

1. Heat 2 tablespoons oil in a wok or large saute pan. When hot add the garlic and dried chili (if using). Saute for about 30 seconds until fragrant.
2. Add the pork, and saute for a couple of minutes until browned.
3. Add the potato and onion. 
4. Make a well in the center of the pan and add the black bean paste and sugar.  (see below)
5. Stir fry the bean paste for about a minute, then gradually stir it into the rest of the dish.
6. Add 2 cups of water, cover and cook for 10 minutes.
7. Add the diced zucchini, re-cover, and cook for 5 minutes more.
8. Add 1 T of sesame oil
9. Mix 2 T of cornstarch with 1/4 cup water, then add to the dish. If you're using the cornstarch, the sauce should thicken almost instantly. If using potato starch, cook for 1-2 minutes until thickened.
10. Meanwhile, cook your noodles according to package directions. Drain and rinse with cold water.
11. Add your noodles to the bowl and pour the black bean sauce on top. Serve!