Serves: 4

Prep time: 20 mins

Cook time: 25 mins

Ingredients

• 1½ tbsp oil
• ⅔ cup Korean fermented black bean paste
• 1 tbsp sugar
• 300g pork belly, cut into cubes
• 1 small onion roughly diced
• 3 garlic cloves, diced
• 1 small russet potato cut into cubes
• ½ medium daikon (white radish, cut into cubes)
• 1 small zucchini, cut into cubes
• 2 cups diced cabbage
• 2 cups chicken stock
• Salt, black pepper and sugar to taste
• 3 tbsp corn starch + 3 tbsp water
• 1kg of fresh Korean noodles, cooked according to package directions

Garnish

• 2 hard boiled eggs, halved
• 2 Persian cucumbers, thinly sliced
• Yellow Pickled Radish
• Kimchi (optional)

Method

1. Over medium heat, add the oil, black bean paste and sugar to a wok or pan and cook for 2 minutes
2. Once cooked set aside in a separate dish
3. Preheat the same pan over a high heat and sear the pork belly until browned and set aside.
4. Add a generous coat of oil to the wok or pan over a medium high heat and brown the onions
5. Once brown, add the garlic and fry until the garlic turns to a light golden brown colour
6. Add the potato, daikon, zucchini and white cabbage and cook for several minutes
7. Add the pork belly and the paste from step 1 and stir to combine
8. Add the chicken stock, cover and bring the liquid to a boil
9. Once boiled, turn the heat to medium low and simmer for 10 minutes
10. Add salt, black pepper, sugar to taste. 
11. Add the corn starch mix to help thicken the sauce 
12. Mix with the cooked Korean noodles, garnish and serve immediately.

Image and full recipe: Curious Nut