JAJANGMYEON (Korean Noodles)

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JAJANGMYEON

INGREDIENTS
1 MEDIUM ONION, CHOPPED
4 GREEN ONION, CHOPPED
200G PORK BELLY, CHOPPED
200G BLACK BEAN PASTE
100G OIL
1/2 TEASPOON MINCED GINGER
200ML WATER
1TBSP SOY SAUCE
1TBSP OYSTER SAUCE (OR FISH SAUCE)
1 CHICKEN STOCK CUBE
1/2 TBSP POTATO STARCH (PLUS 1 TBSP WATER TO MIX WITH)
FRESH NOODLES

DIRECTIONS

1.  PUT BLACK BEAN PASTE IN LARGE PAN AND 100G OF OIL.  TURN ON THE HEAT TO MEDIUM AND STIR OCCASIONALLY UNTIL IT STARTS TO BUBBLE IN THE MIDDLE AND PUT PASTE IN A BOWL.  SET ASIDE.
2.  PUT 2 TBSP OF OIL IN THE PAN (YOU CAN USE OIL FROM THE BLACK BEAN PASTE) AND ADD THE CHOPPED PORK BELLY.  FRY ON MEDIUM HEAT UNTIL PORK BELLY IS GOLDEN BROWN.
3.  ADD MINCED GINGER AND MIX.  ADD SOY SAUCE AND MIX.  ADD HALF OF THE CHOPPED GREEN ONION, STIR AND FRY FOR ABOUT 2 MINUTES.  AND THE REST OF THE GREEN ONION AS WELL AS THE CHOPPED ONION AND STIR FRY ON MEDIUM-HIGH HEAT.
4.  ADD SUGAR, OYSTER SAUCE AND CHICKEN BOUILLON CUBE AND MIX WELL.  ADD 2 TBSP OF FRIED BLACK BEAN PASTE AND MIX WELL.
5.  ADD 200ML OF WATER, MIX AND SIMMER FOR 5 MINUTES.
6.  WHILE EVERYTHING IS SIMMERING, PREPARE POTATO STARCH MIXTURE OF 1/2 TBSP STARCH AND 1 TBSP OF WATER AND MIX.  ADD TO THE SAUCE MIXTURE AND BE SURE TO STIR IT RIGHT AWAY AS THIS WILL THICKEN THE SAUCE.  REDUCE HEAT TO LOW AND SIMMER AS YOU PREPARE THE NOODLES.
7.  WHILE SAUCE IS SIMMERING AND AFTER YOU PREPARE THE STARCH MIXTURE, BOIL SOME WATER IN A MEDIUM POT AND ADD THE NOODLES.  COOK AS PER PACKAGE INSTRUCTIONS.  WHEN DONE, REMOVE THE NOODLES AND RINSE THEM IN COLD WATER.
8.  PLACE NOODLES IN A BOWL AND POUR BLACK BEAN AND PORK BELLY MIXTURE ON TOP.  SERVE.