jjajangmyeon

Ingrediants:

Noodles for jjajangmyeon½ pound pork belly, cut into ½ inch cubes (about 1 ½ cups)1 cup of radish, cut into ½ inch cubes (about 1 cup)1 cup of zucchini, cut into ½ inch cubes1 large potato, peeled and cut into ½ inch cubes1½ cups of onion chunks 3 Tablespoons of vegetable oil¼ cup plus
1 Tablespoon of black bean paste2 Tablespoons of potato starch powder, combined with ¼ cup water 

1 teaspoon of sugar in a small bowl1 teaspoon of sesame oil½ cup cucumber, cut into thin matchsticks for garnishwater

Directions

1. Stir-fry the pork belly in a large, deep wok with 1Tablespoon of vegetable oil for about 4-5 minutes until golden brown and crispy.
2. Pour out the excess pork fat. Add radish and stir fry for 1 minute.
3. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little    translucent.
4. Clear a space in the center of the wok by pushing the ingredients to the edges.
5. Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it.
6. Then mix everything in the wok and keep stirring.
7. Add 2 cups of water to the wok and let it cook with the lid closed for about 10minutes.
8. Open the lid and taste a sample of the radish and potato. If they're fully cooked, stir in the starch water little by little. 
9. Keep stirring until it's well mixed and thick.
10. Add the sesame oil and remove from the heat. Serve with noodles or steamed rice.

Now, Your jjajangmyeon is ready! Enjoy ur meal.