Both Korean and Chinese restaurants have a version of this Korean-Chinese dish, with the Korean version being saucier and the Chinese version being drier. Consider yourself warned: the black bean sauce is very messy and even the most elegant diner will be hard-pressed to stay clean.
In a small bowl, combine the potato starch and 1/4 cup/60ml water and set aside.
In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the pork and cook, stirring often, until it is browned on all sides and some of its fat has rendered out, 6 to 7 minutes. Add the onions, garlic, and ginger and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the potatoes, zucchini, and radish and cook, stirring occasionally, until the radish and potato start to turn translucent, 5 to 6 minutes.
Stir in the black bean paste, brown sugar, salt, and pepper to taste. Add 3 cups/720ml water and mix well. Simmer gently for 3 to 4 minutes. Stir the potato starch mixture, add it to the skillet, and mix well. Simmer, stirring frequently, until the vegetables are cooked through and the sauce has thickened, 10 to 12 minutes more.
Meanwhile, cook the noodles according to the package instructions (usually 5 to 7 minutes), drain, and rinse well, and drain again. Divide the noodles among four to six large bowls. Spoon the vegetable mixture on top of the noodles and garnish with the cucumber, sesame oil, and sesame seeds.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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