짜장면 (Noodles with Black Bean Paste)

Yield: 6 servings

Ingredients

• 3 tbsp vegetable oil, divided
• 10 oz. pork rib meat, 1/4" cubed
• 1 onion, medium diced
• 1 large potato, 1/4" cubed
• 1 cup peas
• 1/4 cup + 1 tbsp jjajang (Korean black bean paste)
• 2 cups water
• Starch thickener
• 4 tbsp corn starch
• 1/2 cup water
• 2 tsp sugar
• 1 tsp sesame oil
• Jjajangmyeon noodles, cooked according to package directions

Directions

1. Heat 1 tbsp of vegetable oil in a skillet.  Fry the pork until golden brown.  Remove from the skillet and set aside.
2. Add the onion and potato to the skillet and use the remaining pork fat and oil to fry until tender, about 10 minutes.  Add the peas and stir to mix.
3. Clear a spot in the middle of the skillet by pushing the vegetables to the side, and add the remaining 2 tbsp of oil and the jjajang paste.  Stir them together to mix, and then stir in the vegetables until everything is thoroughly mixed.
4. Add two cups water, stir, and then simmer covered for 10 minutes.
5. While that's cooking, make the starch thickener by combining the corn starch, 1/2 cup water, and sugar in an airtight container.  Place the lid on the container and shake vigorously to mix together.
6. After ten minutes, check that the potatoes are tender.  Once tender, add the starch a little bit at a time, mixing constantly, until it's thickened.  You may not need all of it.
7. Add the sesame oil and remove from the heat.
8. To serve, place some noodles into a bowl and top with the jjajang mixture.

Adapted from Maangchi.