Korean Black Bean Noodles

• Meat

  • 1/2 lb Pork belly

• Produce

  • 2 cups Cabbage
  • 1/2 Daikon (1 cup, medium
  • 3 Garlic cloves
  • 1 Hothouse or 2 persian cucumbers, large
  • 1 Pickled radish, yellow
  • 1 Russet potato (3/4 cup, small
  • 1 Yellow onion (1 1/2 cups, small
  • 1 Zucchini (1 cup, small

• Refrigerated

  • 2 Eggs, hard

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 2/3 cup Korean fermented black bean paste

• Pasta & Grains

  • 2 1/4 lb Korean noodles, fresh

• Baking & Spices

  • 3 tbsp Corn starch
  • 1 Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 1/2 tbsp Oil

• Prepared

  • 1 Kimchi

• Other

  • Garnish

Found on curiousnut.com

Description

Ingredients

• 1½ tbs oil
• ⅔ cup Korean fermented black bean paste
• 1 tsp sugar
• ½ lb pork belly (a little over 1 cup), cut into ¼-1/2 cubes
• 1 small yellow onion (1½ cups), cut into ¼-1/2 cubes
• 3 garlic cloves, diced
• 1 small russet potato (3/4 cup) , cut into ¼-1/2 cubes
• ½ medium daikon (1 cup) , cut into ¼-1/2 cubes
• 1 small zucchini (1 cup) , cut into ¼-1/2 cubes
• 2 cups diced cabbage (cut into ¼-1/2)
• 2 cups chicken stock
• Salt, black pepper and sugar to taste
• 3 tbs corn starch + 3 tbs water (arrowroot powder works too)
• 2.2 lb fresh Korean noodles, cooked according to package directions
• Garnish
• 2 hard boiled eggs, halved (more if youre serving more than 4 people)
• 1 large hothouse or 2 Persian cucumbers, thinly sliced
• Yellow Pickled Radish
• Kimchi (optional)

Directions

• Over medium low heat, add the oil, black bean paste and sugar to a wok or pan. Fry the paste for 2 minutes. This is to remove the slight bitterness of the paste. Set aside and rinse the wok/pan.
• Over high heat, in a wok or pan, sear the pork belly. Once pork is browned, set aside.
• Add a generous coat of oil to the wok or pan, over medium high heat, sear the onions. Once soft, add the garlic. Fry until the garlic turns to a light golden brown color. Add the potato, daikon, zucchini and white cabbage. Fry for several minutes. Add the seared meat and stir to combine. Add some chicken stock to deglaze the pan (if needed)
• Add the fried paste and mix well. 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 or until potato has soften.
• Taste the sauce (see notes 1). Add salt, black pepper, sugar. Once youre satisfied with the taste. Add the cornstarch slurry. The sauce will thicken. Pour over cooked noodles, garnish and serve immediately.