Korean Black Bean Noodles
Black Bean Noodles
One of my favorite dishes of all time. Whenever I can get my hands on pork belly!
Ingredients
The great thing is you can use whatever vegetables you have on hand, but this is the general outline.
1/2 lb pork belly, cubed
For a more health-conscious version, sub with chicken thigh or pork loin
1/2 onion, cubed
1/2-1 potato, cubed
1 small zucchini, cubed
1 small carrot, sliced (optional)
1 1/2 tbsp or 1 large spoonful Korean black bean paste
1 cup water
1/2 tbsp or 1 small spoon cornstarch (optional)
noodles of choice
1 lb of pork belly
Directions
Cube all of the meat and vegetables.
Start the pork belly cubes in a cold pan then turn on to medium heat to slowly render out the fat.
Once the pork has cooked 85% of the way, add onions and saute for 3 minutes.
Add potatoes, zucchini, and carrots to the pan.
Add black bean paste and mix thoroughly for 2 minutes.
Add water and let simmer on low heat for 10 minutes or until the vegetables are fork-tender.
The mixture will naturally thicken a little bit from the potatoes. If preferred, add the cornstarch to the liquid and mix thoroughly while it thickens.
The sauce will thicken more as it cools, so veer more liquidy rather than the perfect consistency.
Serve over noodles and enjoy!
Conclusion
This is a comfort meal for myself whenever I get my hands on pork belly at my local grocery store. I’ve always had variations of black bean sauce in my pantry or fridge for simple meals. This also is so good in a lettuce wrap instead of on top of noodles or can be a great vegetarian option if you’d like to only include vegetables. This is a great entry-level Asian dish!
