A traditional Korean noodle dish featuring a rich black bean sauce with pork and vegetables, served over chewy noodles and garnished with fresh cucumber. A vegan modification is also suggested.
1. Bring a pot of salted water to a boil for the noodles.
2. In a large wok or pan over medium high heat, brown the pork in avocado oil for 4-5 mins; add onions, potato, and zucchini and cook for 4-5 more mins until potato is almost cooked (but not quite cooked because it will continue cooking); season with salt and pepper.
3. Create a well and add the black bean sauce in the middle; let the bean sauce fry for 2 mins then incorporate with the veggies and pork.
4. Add chicken broth and bring to a boil then reduce to a simmer; simmer for 4-5 mins.
5. Mix the cornstarch with 1/4 cup water to create a slurry and pour it into the sauce; turn the heat up to medium and stir the sauce until it thickens; turn off the heat and drizzle with sesame oil.
6. Cook noodles according to the package directions (or until chewy) and then drain and rinse under cold water to stop the cooking process.
7. Portion out the noodles and serve with the sauce on top along with a small pile of sliced cucumber for garnish - enjoy!
