Nick and I followed this recipe to make jjajangmyun, a Korean dish. It's noodles with black bean sauce. We made a few changes to the recipe; we used 1 lb. of pork belly, since we both love pork belly, instead of 1/2 lb. and we substituted zucchini with two italian summer squashes because there was no zucchini available at the market.
A note when making this, it tastes better if you let the finished black bean sauce cool first. This is because as it cools it also thickens and intensifies the flavor making it taste much better than when it is more watery and just made. Heat it up a little after it cools so you can still have warm sauce. Overall it's an excellent recipe.
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