2 Serving Size 2인분
1 Large Onion 큰 양파
250 Grams Zucchini 애호박
100 Grams Potato 감자
¼ Teaspoon 작은술 Fresh Ginger 갈은 생강
280 Grams Pork with fat 지방이 있는 돼지고기
1 Tablespoon 큰술 Soy Sauce 양조간장 또는 진간장
1 Tablespoon 큰술 Oyster Sauce 굴소스
1 Tablespoon 큰술 Brown Sugar 흑설탕
½ Tablespoon 큰술 Minced Garlic 다진 마늘
1 Tablespoon 큰술 Potato Starch 감자전분
2 Tablespoons 큰술 Cold Water 찬물
⅓ Cup Black Bean Paste 볶음짜장
400 ml Hot Water 뜨거운 물
3 Tablespoons 큰술 Oil 식용유
Optional Flavor Enhancers:
Use one of the following 1/4 Teaspoon 작은술
MSG, MiWon 미원

Cut onion, zucchini, and potato into largish chunks. Grate ginger. Cut pork into lardons.

Start a large of water to boil. Heat 2 tbs. of oil, add pork, with a bit of salt and pepper. After one minute, add potatoes to fry them in fat.

Lower heat, put handle on mug, push food out of oil. Add to garlic and ginger to oil. Mix ingredients, then add onions. Saute everything for a minute. Add zucchini with a pinch of salt.

Spread everything to the side and add the soy sauce to the pan. Fry for 30 seconds. Add oyster sauce and sugar. Mix and push everything to the side. Add oil to the middle and add the bean paste to the oil. Fry at medium-high for about a minute. Add 400 ml of hot water to the pan. Cook for about 2 minutes at medium-high heat./p>

Make potato starch slurry. Turn heat to low. Drizzle slurry into pan and mix.

Turn off heat completely. Add the MSG.

Air toss noodles for 10 seconds. Add noodles to pot of hot water. Stir. After 3 minutes of boiling. Dunk noodle in cold water. Should taste soft. Turn off heat completely. Transfer noodles to a bowl of cold water. Quickly bring to sing and strain, then rinse with cold water. Remove excess cold water. Add noodles back to hot water for 5 seconds and strain again. Add to serving bowl. Serve with julienned cucumbers and Korean chili powder on the side.