⬇️ Ingredients below ⬇️
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This decadent bowl of Jajangmyeon will send you to Korea and back with every mouthful! 

With a few easy-to-get vegetables and a trip to the local Korean grocery store, this recipe is guaranteed to have you wanting more.

Eaten in front of the TV or with loved ones over dinner, the rich black bean sauce coated over chewy Jjajang noodles spiked with flavour-bursting bites of pork belly is a definite feel good meal. 

⬇️ Ingredients here ⬇️
600g Pork Belly (cut into cubes)
500g Korean Jjajang noodles
3 Cloves Garlic (minced)
220g Onions (cut into cubes)
290g Carrots (cut into cubes)
200g Cabbage (cut into bite sizes)
170g Zucchini (cut into cubes)
200g Cucumbers (sliced thinly into matchsticks)
300g Korean black bean sauce
3 tbsp Mirin
2 cups Water
270g Leeks (cut into 2” length)
100g Shallots (sliced)
1 tbsp Cornstarch
80ml Water
3 tsp Sugar to taste
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Full recipe: http://themeatmen.sg/jajangmyeon/

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Timestamps:
0:00 Delicious better-than-restaurant jajangmyeon!
0:28 Prepare fragrant oil
0:53 Cook pork belly
1:17 Stir fry vegetables
1:55 Sauté Korean black bean sauce
2:09 Combine cooked ingredients
2:25 SECRET TO THE BEST JJAJAMYEON
3:02 Tip to the perfect sauce consistency
3:15 Prepare Korean Jjajang noodles
3:43 Serve and enjoy!