This decadent bowl of Jajangmyeon will send you to Korea and back with every mouthful! 
With a few easy-to-get vegetables and a trip to the local Korean grocery store, this recipe is guaranteed to have you wanting more.
Eaten in front of the TV or with loved ones over dinner, the rich black bean sauce coated over chewy Jjajang noodles spiked with flavour-bursting bites of pork belly is a definite feel good meal. 

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600g Pork Belly (cut into cubes)
500g Korean Jjajang noodles
3Cloves Garlic (minced)
220g Onions (cut into cubes)
290g Carrots (cut into cubes)
200g Cabbage (cut into bite sizes)
170g Zucchini (cut into cubes)
200g Cucumbers (sliced thinly into matchsticks)
300g Korean black bean sauce
3tbsp Mirin
2cups Water
270g Leeks (cut into 2” length)
100g Shallots (sliced)
1tbsp Cornstarch
80ml Water
3tsp Sugar to taste



To make fragrant oil pour 3 cups of cooking oil into a pan. Add in leeks & shallots and stir fry until brown. Drain and reserve oil. Set aside.
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Stir fry the pork belly in the pan with 1 tbsp of fragrant oil until slightly brown. Drain and set aside.
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In the same pan with pork fats, add in 1 tbsp of fragrant oil, add in garlic, onions, carrots and zucchini and continue to stir fry until onions are slightly translucent. Add in cabbage and continue to stir fry transfer to a bowl.
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Add in 2 tbsp of fragrant oil into the same pan. Add in Korean black bean sauce and continue to sauté over low heat until fragrant.
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Transfer the pork & vegetable mixture back into the pan and continue to mix well. Pour in mirin and continue to mix until well combined.
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Add water into the pan, mix well and bring to boil. Cover and braise for 15 minutes.
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Blanch the noodles until cooked. Rinse noodles over tap water to give the noodles a more chewy texture. Set them into a serving bowl.
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Check on the sauce, pour in the cornstarch mixture slowly to make it slightly thicker. Mix well.
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Drizzle some fragrant oil over the noodles. Pour meat sauce on top of the noodles and garnish with sliced cucumbers.
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