Stir in the water and cover the wok or pan with a lid, allowing the sauce to cook for 10 minutes. Stir the paste around in the center to let it cook for a minute or so, then incorporate it with the rest of the vegetables and pork belly. Pour a little vegetable oil in the center, then drop the black bean paste in. When the vegetables have softened, scoot them to the sides of the pan, forming a well in the center. Drain off the pork fat, add some vegetable oil and the radish for a brief stir-fry, then the rest of the vegetables (except the cucumber – that’s your garnish). Start by browning and crisping the pork belly in a wok or a heavy-bottomed pan or pot. The cucumbers are a garnish, so those get the julienne treatment. Just don’t make the pieces too large or it will take much longer to cook and the sauce will be more of a stew than a sauce. I went with a 1/2-inch dice, but you could go smaller or larger. Water, more water, vegetable oil, sesame oil, black bean sauce, salt, sugar, potato starchĭice the pork belly and vegetables to about the same size. Onion, cucumber, zucchini, korean radish, potato, pork belly And if you are more of a Rice Person than a Noodle Person, it’s easy enough to serve the sauce over steamed rice instead. My Whole Foods carries daikon radish on occasion, but I picked up the Korean radish from the Asian store since I was already there. The other ingredients can be found in most grocery stores. The korean noodz i used (i think most asian noodles could work) Everything else appears to be easier to get or substitute. The black bean paste is probably the only ingredient you might have trouble tracking down. As a last resort, you could order online. Most of the pastes were spicy, but I wanted the mild version so Jeremy could eat it, too. And so I found myself squinting at photos of black bean paste labels on my phone as I held it next to all of the black bean pastes on the shelf at the H-Mart (Korean grocer) in the Denver suburbs. I understand some Mandarin Chinese, can speak less than I understand, and the extent of my reading comprehension ends at mah jong tiles. I have moderate comfort when it comes to navigating Chinese ingredients because I grew up with this stuff and I also have my Mom as a helpful reference (Dad could be considered a reference, but a lot less helpful). Pictures matter, especially when you venture into unfamiliar cuisines and don’t speak or read the language. Bingo!Īt this point I was so in love with these noodles that the next logical step was to make it at home. ![]() After a couple more face-melting events, I finally inspected the noodle packets on my next trip to the Asian grocery store and found a version of the same Korean noodles without the inferno symbol. It was delicious – and painful – but delicious. ![]() I didn’t notice the blazing fire symbols on the packet and half of my face melted off while I ate it. The preparation was a simple boiling of noodles, straining the noodles, and tossing them with a packet of black bean sauce. Last year I chucked a black bean Korean noodle affair into my cart. It’s hit or miss – mostly misses, but occasionally I’ll come across something worth remembering. I’m always on the lookout for good varieties of instant ramen that appear along the noodle aisle of the Asian grocery store. ![]() There is no shame in store bought packs of ramen (my current favorite is Nongshim Shin Ramyun Black) that get dressed up with lots of vegetables, spicy pickled radishes, a few slices of char siu pork, and a soft-boiled egg. But please don’t think that I stand around at home cranking out hand-pulled Asian style noodles all the time… or ever. Noodles are forever a part of my year-round menu because I am a bona fide Noodle Girl. Actually, it was 12 bean soup and if you really want to know why, you can read about it on Instagram. So far I’ve cranked out lots of sourdough épi de blés, banana breads (the result of a sale at the local grocer on spotted bananas), and big pots of 13 bean soup. This sort of deep freeze is conducive to baking and soup-making. Jeremy breaking trail to earn his first turns of the season Even the pups couldn’t dawdle long in the yard before they had to come in to warm their little paws.Ĭlearing after an earlier storm (but with more snow on the way!) Not only are we experiencing a snowy October, but it is downright cold for this early in the season logging a low of -8☏ at our house this morning. Ready or not, winter is here! At least in Colorado, it’s been the snowiest October in a while with records being broken in various locations after multiple storms have tracked through the state. Recipe: korean jajangmyeon (black bean noodles)
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