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Noodles with Black Bean Paste

Noodles with Black Bean Paste


  • 3 tablespoons vegetable oil
  • 8 ounces pork belly, cut into 1/2-inch cubes
  • 1 cup cubed (1/2-inch) peeled Korean radish (mu) or daikon
  • 1 cup cubed (1/2-inch) zucchini
  • 1 large russet or Yukon Gold potato, peeled and cut into 1/2-inch cubes
  • 1 large onion, cut into 1/2-inch chunks (about 1 1/2 cups)
  • 1/3 cup black bean paste (chunjang)
  • 2 1/4 cups water
  • 2 tablespoons potato starch or cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 1 pound fresh or frozen jjajangmyeon noodles, thawed if frozen, uncoiled
  • 1/2 English cucumber, cut into matchsticks (about 1 cup)


  1. Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil and pork belly and stir-fry until pork is golden brown and crisp, 3 to 5 minutes. Pour off fat in the pan.
  2. Add radish to the wok and stir-fry for 1 minute. Add zucchini, potato, and onion and stir-fry until potato looks a little translucent, about 3 minutes.
  3. Clear a space in the center of the wok, add remaining 2 tablespoons vegetable oil to the center, and add black bean paste. Stir paste for about 1 minute, then mix pork and vegetables together with paste so everything is coated and well combined. Add 2 cups of the water to the wok, stir, cover, and cook for 10 minutes.
  4. While pork and vegetables are cooking, whisk together potato starch, remaining 1/4 cup water, and sugar in a small bowl.
  5. Uncover the wok and taste a piece of radish and one potato. If still hard, cover and cook for a few minutes longer. When softened, lower heat and stir in potato starch slurry little by little, then keep stirring until sauce thickens, about 1 minute. Stir in sesame oil and remove from the heat.
  6. Bring a large pot of water to a boil. Add noodles, stir, and cook until tender but still chewy, 5 to 7 minutes. Drain noodles in a colander, rinse under cold running water, and drain again.
  7. Reheat the sauce if necessary. Divide noodles among individual serving bowls. Spoon sauce over the noodles and garnish with cucumber strips. Serve immediately.


  • Excerpted from Maangchi's Real Korean Cooking, © 2015 by Maangchi. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
  • Photo credit: Maangchi


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