"Jajangmyeon" Korean noodles with pork and bean paste.

The Korean Jajangmyeon recipe requires a few steps and a handful of ingredients, but overall this recipe is pretty straightforward. Just be careful not to overcook the ingredients to preserve their texture. Jajangmyeon is a popular dish in Korean cuisine. It is often eaten on Black Day, a holiday for singles, and is mentioned in many Korean dramas. Part of the beauty of this recipe is its flexibility - you can add almost any vegetable you have on hand and it's always a hit. That makes it a great everyday dish that's always a favorite to make.

Cook the pasta according to the package instructions. It is important not to overcook them, otherwise they will soften in the sauce.

While the pasta is cooking, heat the oil in a large skillet and sauté the pork belly until brown and crispy. This is where the first layers of flavor emerge.

Add the onion, zucchini and potatoes and fry, stirring occasionally, for about 5 minutes until they begin to brown. The vegetables should not be too soft, some texture gives depth to the dish.

Now the Chūnjang is added. It is pan fried to intensify its flavor and reduce the bitterness of the black bean paste. The sugar helps to achieve a nice balance between sweet and salty.

Stir in the water and starch and simmer. The starch helps thicken the sauce, but if you prefer a thinner sauce, you can leave it out.

Once the sauce has the desired consistency, add the cooked pasta and mix well.

Divide the Korean Jajangmyeon dish into two bowls and serve. Bon appetite!