Korean Black Bean Noodles—Jajangmyeon
Ingredients
½ pound pork belly or pork butt, cut into bite-size pieces
1 teaspoon ginger fresh, minced
1 tablespoon mirin
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon oil
16 ounces udon or ramen noodles (not instant)
1 cup white cabbage shredded
¼ cup black bean paste
2 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons water
Directions
In a medium bowl, combine the ginger, mirin, salt, pepper, and oil. Add the pork and toss to coat. Let stand at room temperature for about 15 minutes.
Place the noodles in a large heat-safe bowl and pour boiling water over them. Jostle the noodles around with a fork or chopsticks to separate them. Let stand while you prepare the rest of the dish.
In a small bowl, whisk together the black bean paste, soy sauce, sugar, and water.
Heat a large skillet over medium-high heat. Add the pork, leaving behind the marinade. Add the cabbage and cook, stirring occasionally, until the pork is cooked through, about 5 minutes.
Pour the sauce mixture into the skillet and cook, stirring, until heated through.
Drain noodles and add them to the skillet. Toss to coat and cook for a minute or two to heat through.
Serve hot.
