Korean · Dinner
Black Bean Noodles
Korean-style noodles tossing chewy wheat noodles in a dark, savory-sweet jjajang sauce built from roasted black bean paste and diced pork shoulder. Onion, zucchini, and potato simmer into the sauce until glossy and thick, finished with a drizzle of sesame oil and served with quick pickled radish alongside.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
728Calories
31.2gProtein
27.5gFat
89.4gCarbs
10.2gSugar
7gFiber
1575mgSodium
74mgChol
Instructions
1
Prep
Dice the pork shoulder, onion, zucchini, and potato into small even cubes. Mince the garlic and ginger so everything cooks at the same rate.
2
Fry
Heat vegetable oil in a wok over medium heat. Fry the chunjang paste for 2 minutes, stirring constantly, until the raw smell fades and the oil turns deep reddish-brown.
3
Sauté
Add the pork, garlic, and ginger to the wok and sauté over medium-high heat for 4 minutes, stirring often, until the pork is no longer pink on the outside.
4
Simmer
Add the onion, zucchini, potato, and chicken stock. Bring to a simmer over medium heat and cook 12 minutes until the potato is tender when pierced with a fork.
5
Reduce
Stir in the cornstarch slurry and sugar. Reduce over medium-low heat for 2 minutes until the sauce coats the back of a spoon and no longer looks watery.
6
Finish
Off the heat, stir in the sesame oil so the sauce turns glossy. Adding it while boiling can make the sauce split.
7
Plate
Pile the cooked wheat noodles into a bowl, spoon the pork and black bean sauce over the top, and scatter the julienned cucumber across the surface.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g pork shoulder
- 3 tbsp3 tbsp chunjang (black bean paste)
- 1/2 cup75g onion
- 1/3 cup50g zucchini
- 1/4 cup35g potato
- 2 cloves2 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 1 tbsp1 tbsp vegetable oil
- 3/4 cup180ml chicken stock
- 1 tsp1 tsp cornstarch mixed with 1 tbsp water
- 1/2 tsp1/2 tsp sugar-white
- 1 tsp1 tsp sesame oil
- 5.3 oz150g fresh wheat noodles, cooked
- 2 tbsp2 tbsp cucumber, julienned, for topping