Korean Black Bean Noodles

INGREDIENTS 

• 1.20 lbs thick wheat noodles fresh kind recommended or sub with udon noodles
• 0.65 lbs pork belly chopped into smaller pieces
• 1 small onion finely chopped
• 1 cup green cabbage chopped
• 1 cup zucchini diced
• 2 green onion finely chopped
• ⅓ cup Korean roasted black bean paste aka Chunjang
• 3 tablespoon vegetable oil any neutral oil
• 1 tablespoon oyster sauce or sub with vegetarian stir fry sauce

Cornstarch slurry

• 2 cups water cold
• 2 tablespoon cornstarch or sub with potato starch
• 2 tablespoon white granulated sugar

Garnish

• ¾ cup cucumber thinly sliced for garnish

INSTRUCTIONS 

1. In a small bowl, combine sugar, cornstarch, and water. Mix well and set aside.
2. In a large pan on medium heat, add vegetable oil or any neutral oil and fry black bean paste for 2-3 minutes stirring constantly. Pour black bean paste and oil into a separate bowl, leaving about 1 tablespoon of oil in the pan. Strain and discard the excess oil and reserve the black bean paste.
3. Fry pork belly in the same oiled pan until cooked and browned on edges. This pork fat will make the sauce extra delicious so don’t pour it out.
4. Add onions and green onions and fry until softened. Then add in zucchini and cabbage and fry until softened.
5. Add cooked pork and black bean paste. Mix well. Give your cornstarch slurry another mix and pour it into pan and mix well. Simmer the black sauce until it’s thickened.
6. Season sauce with oyster sauce.
7. In a large pot filled with water, bring to a boil and boil the noodles on high heat uncovered for 3-4 minutes until al dente. Strain noodles immediately. Do not rinse off with cold water.
8. Transfer cooked noodles to a large serving bowl. Pour the sauce over the noodles. Garnish with julienned cucumber and mix to enjoy!