Jajangmyeon

Another Korean dish tonight. This time not fiery red, but almost black. Jajangmyeon.

A thick, hardy sauce from black bean paste.

I found many different recipes, but tried to make it my own and adjust it to our taste. It's thick and sticky and without heat. Of course you could add some... if you like.

Ingredients (4p):

• 500 gram pork belly • 1 large onion • 1 courgette • 400 gram potatoes • 200 gram carrots •

Marinade:

• 2 tbsp mirin • salt and pepper • 1 tsp grated ginger • 2 grated garlic cloves •

Sauce:

• 4 tbsp black bean sauce • 2 tbsp brown sugar • 2 tbsp rice wine • 2 cups chicken stock • cornstarch slush •

1. Chop your pork belly into bite size pieces and marinade while you're prepping the other ingredients.

2. Chop all your other ingredients into chunks, about the size of a dice. Not too big or they won't cook well.

3. Heat up a large pan or wok and start frying the meat. When it's cooked, add the onion and stir fry until golden.

4. Add the black bean paste and stir well for a minute. Now add the stock, sugar and rice wine. Add the vegetables, except for the courgette, and let simmer for 15 to 20 minutes. Check to see if they are cooked. When they're almost there, add the courgette. (You could add them together with the rest, but I don't like soft courgette).

5. Make a good amount of cornstarch slush (cornstarch mixed with water) to thicken the sauce once everything is cooked. Thicken until nice and gooey and sticky. Taste if it needs extra salt or sugar.

Finally add your noodles. You can use regular noodles, real jajangmyeon noodles or Udon noodles like I did.

Of course you can also serve it over rice. Garnish with cucumber.

Enjoy!