Korean Black Bean Sauce Noodles
Ingredients: Fresh Chinese style noodles, large onion, medium zucchini, large potatoes, large button mushrooms · 60 min cook time · 685kcal · ₩21,650
Ingredients
6인분 Fresh Chinese style noodles, 1ea large onion, 1ea medium zucchini, 2ea large potatoes, 7ea large button mushrooms, 1ea small cabbage, 600g diced pork, 1tbsp rice wine (or mirin), 5pinch ground salt, 5pinch ground black pepper, 0.25tsp ginger powder, 6tbsp Korean black bean paste (Chunjiang, 춘장), 90g Lard (or cooking oil), 2tbsp brown sugar, 4tbsp rice wine (or mirin), 1cup chicken stock, 1cup water, 5tbsp potato starch, 4tbsp water, 1통 Peas and sweet corn (from a tin)
Instructions
1. Marinate the diced pork with rice wine, ground salt, ground black pepper, and ginger powder for 15 minutes.
2. Dice the large onion, medium zucchini, and large potatoes.
3. Slice the button mushrooms and chop the small cabbage.
4. Melt the lard (or cooking oil) in a pot.
5. Add the Korean black bean paste (Chunjiang) and brown sugar. Stir it on medium heat for 3 to 5 minutes.
6. Scoop out the black bean paste (without the oil) and set aside. Leave the oil in the pot to use in the next step.
7. Cook the marinated pork until half cooked.
8. Add the diced onion, zucchini, and potato. Cook until 1/3 cooked.
9. Add the sliced mushrooms and chopped cabbage. Stir for 2 to 3 minutes.
10. Add the black bean paste, chicken stock, water, and rice wine (or mirin). Stir well.
11. Simmer the sauce for 5 to 7 minutes on medium heat.
12. While simmering, make starch water by mixing potato starch and water.
13. Add the starch water to thicken the black sauce. Stir until desired consistency.
14. Boil fresh Chinese style noodles for 3 to 5 minutes until cooked. Rinse the noodles and drain water.
15. Serve the noodles with the black bean sauce. Decorate with green peas and sweet corn (or cucumber slices).
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