Description
A delicious and hearty Korean dish made with black bean paste, pork, and vegetables, perfect for a comforting meal.
Ingredients
- ⅔ cup Korean black bean paste (chunjang)
- ¼ cup oil (any neutral oil)
- 1 pound boneless pork shoulder, small diced
- 3 tablespoons garlic, minced
- 1 tablespoon ginger, peeled and minced
- 1 medium yellow onion, small diced
- 10 ounces green cabbage, roughly chopped
- 1 Korean zucchini, small diced
- 2 cups water
- 3 tablespoons oyster sauce
- 2 tablespoons granulated sugar
- 3 tablespoons cornstarch (mixed with water to make slurry)
- 4 bundles Korean fresh noodles
- English cucumber, julienned (optional for garnish)
- Kimchi (optional side)
- Danmuji (pickled yellow radish, optional side)
Instructions
- In a small nonstick saucepan over medium heat, add the oil. Once hot, stir fry the black bean paste for about 2 minutes until fragrant. Remove from heat.
- In a large saucepan, drain excess oil from the black bean paste, adding more oil if needed. Heat over medium-high heat and add pork, stirring until browned.
- Add garlic and ginger, stir frying for 10-20 seconds. Then add onion, zucchini, and cabbage, stir frying until the cabbage wilts.
- Add the fried black bean paste to the pan, mix well. Add water, oyster sauce, and sugar, bringing to a boil. Reduce heat and simmer for 10-15 minutes.
- While the sauce simmers, boil the noodles according to package instructions. Drain and rinse if using fresh noodles.
- Mix cornstarch slurry into the sauce while stirring to thicken. Ladle hot sauce over noodles, top with cucumbers, and serve immediately.
Notes
Store leftover noodles and sauce separately in airtight containers for up to 3 days. Reheat sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Korean