Korean Black Bean Noodles

Directions

1. Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add diced pork or beef and cook until browned and slightly crispy, about 5-7 minutes. Drain excess oil, leaving 1 tablespoon in the pan.
2. Add diced onion, zucchini, potato, and cabbage to the pan. Stir-fry for 5-7 minutes until the vegetables soften and the onion becomes translucent. Season with a pinch of salt and pepper.
3. Push the vegetables to one side of the pan. In the empty space, add 3 tablespoons of black bean paste. Toast it for 1-2 minutes, stirring constantly to avoid burning and mellow its bitterness.
4. Stir the toasted black bean paste into the meat and vegetables until evenly coated. Add 1 tablespoon of sugar and 2 cups of water or chicken stock. Mix well to combine.
5. Bring the mixture to a simmer. Cook for 10-12 minutes, stirring occasionally, until the flavors blend and the sauce thickens slightly. Taste and adjust with salt or sugar if needed.
6. Meanwhile, cook the noodles: Boil a large pot of water, add fresh noodles, and cook per package instructions (typically 3-5 minutes). Drain and rinse briefly under cold water. Set aside.
7. To thicken the sauce, stir in a corn starch slurry (1 tablespoon corn starch mixed with 2 tablespoons water). Cook for 1-2 minutes, stirring immediately to prevent lumps, until the sauce turns silky. Add a splash of water or stock if it’s too thick.

To serve, place noodles in a bowl and top with a generous ladle of black bean sauce. Optionally, garnish with julienned cucumber and a halved boiled egg. Serve with kimchi or pickled radish on the side. For best results, toss the noodles with the sauce just before eating.