Korean Noodles In Black Bean Sauce
|Cucumber||1⁄2 (For Garnish)|
|Pork belly/Other fatty part||250 Gram|
|Black bean paste||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (1 Cup To Fry The Paste, Remaining Try Stir Fry Other Ingredients)|
|Potato starch||3 Tablespoon (Can Be Replace With Flour)|
|Water||4 1⁄2 Tablespoon (For Starch Mix)|
|Korean jajang noodles||200 Gram|
|Beef broth||6 Cup (96 tbs)|
|Yellow pickled radish||1⁄2|
|Korean radish||1⁄4 Small|
|Water||8 Cup (128 tbs)|
Make beef broth. Add beef, onion, garlic, green onions, Korean radishes in cold water and boil for 30 minutes
Chop all vegetables. Julienne cucumber for garnish.
Cut pork belly into bite sizes.
Fry black bean paste in vegetable oil on low heat for 10 min. (1:1 ratio, *pre-heat the oil first)
Drain all the oil out in a strainer
Cook pork belly with a little bit of vegetable oil on medium heat.
Add onions and potatoes and cook for another 5 min. (Add more oil if needed)
Add cabbages and cook until they die down in volume.
Add the fried black bean sauce and mix well.
Add 6 cups of beef broth and bring it to boil.
Mix potato starch with cold water. (1:1.5 ratio) Make sure there is no chunk.
Add 4 spoons of starch mix on low heat.
Stir continuously unit it thickens and take it off the heat.
Cook noodles in boiling water for 10-15 min or until it's cooked through. Wash in cold water and drain well.
Place noodles in a bowl. Top with the sauce.
Garnish with cucumber. *optional: Add a fried egg on top.
Optional: On the side, you can serve sliced yellow pickled radish (add a little bit of vinegar on top and sliced onions.