Jjajangmyeon

Method

Heat oil in a wok or large pan and stir-fry the minced pork over high heat until cooked through, then add garlic and fry briefly. Add the black bean paste (jjajang) and stir constantly for 2-3 minutes until fragrant and slightly darkened. Pour in water and bring to a gentle simmer, then add diced onion, potato and courgette, cooking for 8-10 minutes until vegetables are tender. Add soy sauce and sugar to balance the flavour, then slowly pour in the cornstarch slurry whilst stirring to thicken the sauce to a glossy consistency. Meanwhile, cook the noodles in boiling salted water according to packet instructions, drain well, and divide between two bowls. Pour the jjajang sauce generously over the noodles, top with spring onion, and serve immediately.