Ingredients
1/2 cup finely diced carrot
1/2 cup finely diced brown onion
1/2 cup finely diced cabbage
1/2 cup finely diced zucchini
1/2 cup finely diced potato
1 thin-skinned sweet cucumber, julienned (Lebanese cucumbers are my favourite!)
300g-400g lean pork, diced (we tend to use pork neck)
4-5 cloves garlic, crushed
1/2 cup ‘jja jjang’ (Korean salty black bean paste – there is no substitute!)
1 cup water
1 tbsp corn or potato starch
Oil

Method
Thick wheat noodles, such as udon noodles, to serve
1. Heat a little oil in a large pot over medium heat, then saute the pork with the garlic till cooked. Remove the pork, heat a little more oil in the pot then add the carrot and potato and saute till almost cooked. Add the remaining vegetables and the cooked pork to the pot and saute till cooked.
2. Add the ‘jja jjang’ (black bean sauce) to the pot and ‘cook’ it for about 3-5 minutes while constantly stirring, till it is quite fragrant and the veggies are evenly coated. Stir the corn/potato starch into the water, then pour this also into the pot and bring it to the boil while constantly stirring, then lower the heat to a simmer and leave for another 10-15mins, or till the sauce has nicely thickened up.
3. Bring a pot of water to a boil, then boil your noodles as per the packet instructions. Once done, drain them well and divide into bowls. Pour a generous helping of the sauce over the top, then garnish with the sliced cucumber and serve with some sort of sweet pickle – traditionally, this is served with sliced sweet pickled daikon as an accompaniment, but as I’m a kimchi addict, I’m usually more than happy with that!

4. Enjoy with much hearty slurping and sauce-flicking. Don’t be tempted to try and eat this in a dainty fashion – one of the marks of a well-enjoyed bowl of ‘jja jjang myun’ is to be seen with a sauce-covered smile, so just loosen your belt a notch and dig right in!

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