Korean Black Bean Noodles Recipe

Marinate the pork. In a small bowl, mix together the pork belly, pork loin, mirin, salt and pepper. Set aside.

Mix the sauce base. In a small bowl, whisk together the roasted black bean paste, oyster sauce and granulated sugar. Set aside.

Make the potato starch slurry. In a small bowl, whisk together ½ cup of water and the potato starch. Set aside.

In a large pot over high heat, bring a pot of water to a boil. While the water is coming to a boil, make the sauce. In a large saucepan over medium heat, add the vegetable oil.

When the oil is hot, add the marinated pork and cook until browned, about 2-3 minutes.

Add the onions, potatoes and zucchini to the saucepan and cook until the vegetables have softened, about 6-8 minutes.

Add the sauce base and coat the vegetables in the pan.

Add 1 cup of water and stir to combine. Whisk the slurry together and slowly add it into the sauce while constantly whisking the sauce. Cook until the sauce has thickened, about 3-5 minutes.

Cook the noodles according to the packaging, about 8 minutes. Drain the noodles and rinse with cold water. Divide the noodles into bowls.

Top the noodles with the hot black bean sauce. Garnish with the julienned cucumber, half of a boiled egg and sesame seeds. Serve immediately with pickled daikon radish. Enjoy!