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