A popular Korean- Chinese dish from ” Rice Table: Korean Recipes and Stories to Feed the Soul” by Su Scott.
Ingredients
- 4 tbsp vegetable oil
- 4 tbsp Korean black bean paste
- 2 spring onions white parts only, thinly sliced
- 2 garlic cloves finely minced
- 1/2 tsp ginger root grated
- 150 g pork shoulder or belly diced
- sea salt flakes
- 2 small onions diced
- 150 g white cabbage diced
- 70 g courgettes diced
- 1 tbsp golden granulated sugar
- 1 tbsp soy sauce
- 2 tsps oyster sauce
- 250 ml warm chicken stock or water
- 1 tbsp water 1 tbsp
- 1 tsp potato flour 1 tsp
- 2 servings wheat noodles
- For the toppings
- 60 g cucumber 60g cut into julienne strips
- 1 soft-boiled egg halved
- a pinch fine chilli flakes optional
- pinch fine chilli flakes optional
Servings:
Instructions
- Place the vegetable oil and chunjang in a cold wok or sauté pan over a low heat to slowly warm them up together. Stir constantly and fry the paste for about 3 minutes, until bubbles surface on top. You will notice the funky and salty smell of the paste.
- Once done, separate the fried paste and oil – you should have about 2½ tablespoons of oil. Set both aside. The oil will be used to cook the onions.
- Wipe down the pan and heat the reserved oil. Stir in the sliced spring onion whites and cook for 1-2 minutes over a medium heat until they sizzle and smell fragrant.
- Add the garlic, ginger, pork and a good pinch of salt, and stir-fry for about 3 minutes to brown the pork, while energetically moving the pan to stop the alliums from burning.
- Once the pork has browned, crank up the heat and add the onions. Stir-fry the onions over a high heat for a couple of minutes to soften and caramelise. The onions should still have a little bite to them and not be completely mushy.
- Add the cabbage and courgette to the pan and continue cooking for a further 3 minutes, or until the vegetables are softened.
- Stir in the sugar, then carefully pour the soy sauce around the edge of the wok to season the onions. Add the reserved, fried chunjang and the oyster sauce. Continue tossing and stirring vigorously to loosen and mix the paste in with the onions.
- After a couple of minutes, the onions should be well coated. Add the stock or water. Bring to the boil, then reduce the heat and simmer for 5 minutes.
- Meanwhile, combine the tablespoon of water with the potato flour to make a slurry. Maintain the gentle heat and gradually stir in the slurry to thicken the sauce slightly – I find about 2 teaspoons are enough for a ragu-like consistency.
- Cook for a minute or two to bring it all together. Check for seasoning and adjust it with a pinch more salt and sugar, if necessary.
- Cook the noodles according to the packet instructions. Divide the noodles between two bowls and ladle the warm black bean sauce over the noodles. Top with julienned cucumber, the boiled egg and pinch of chilli flakes, if using.
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