Kevin

Jajangmyeon

 In stainless steel pan, add oil to low heat. Add black bean paste, and mix. Cook for 18-20 mins, until emulsified. Should make a sticky paste.

 In a large pot, add 1/2 cup of oil over medium heat. Add pork belly, and cook till brown. Add salt and pepper. 

Next add green onion and cook about 1 min. Then add ginger, garlic, and onion. Mix and cook 5 mins. 

Add zucchini and cook another 5-6 mins. Then add sugar, gochugaru, and black bean that you previously cooked. Mix and cook another 5-6 mins.

 Add Dashi or chicken stock, and bring to a boil. Simmer for 10 mins. Mix the water and corn starch to make a slurry, and pour in. Mix and let simmer until thickened, about 6-7 mins. Set sauce aside

 In separate pot, boil water and cook noodles according to package. Once cooked, rinse under cold water and drain. Plate in bowl and add sauce on top. Garnish with cucumber. Enjoy

Plate in bowl and add sauce on top. Garnished with cucumber. Enjoy!

Combine water, kombu, anchovy, shiitake and let sit 8 hours in pot covered.

After, boil for 1 hour on a low simmer and strain and reserve.