Steps
- Cut 225g of pork shoulder into ½-¾in / 1-2cm cubes. Mix with 1 tablespoon of rice wine, 1 teaspoon of grated ginger, ⅛ teaspoon of salt, and ⅛ teaspoon of black pepper.
- Cut 1 extra-large onion, 225g of green cabbage, and 225g of zucchini into ½-¾in / 1-2cm pieces. Bring a large pot of water to a boil.
- Heat half of ¼ cup of vegetable oil in a small saucepan over medium heat. Stir-fry 5 tablespoons of chunjang and 1 tablespoon of sugar for 2-3 minutes.
- Heat the remaining oil in a large skillet over medium-high heat. Stir-fry the pork until no longer pink, adding 1 tablespoon of soy sauce halfway through.
- Add the onion and cook until soft. Stir in the cabbage and zucchini and cook until softened, then mix in the fried black bean paste.
- Reserve one-fifth of 1¼ cups of chicken stock. Add the rest to the skillet, bring to a boil, and cook for 3-4 minutes.
- Mix 1 tablespoon of cornstarch with the reserved stock. Stir into the sauce and cook until thickened.
- Cook 510g of fresh jajangmyeon noodles in the boiling water according to the package, until chewy. Drain, divide among bowls, and spoon the sauce over.