Back to 4 servings Sauce 8 oz pork belly, cut into 1-inch pieces 1 cup daikon radish, cut into 1/2-inch chunks 1 cup zucchini, cut into 1/2-inch chunks 1 medium potato, cut into 1/2-inch chunks 0.5 white onion, cut into 1/2-inch chunks 1 tbsp neutral oil, plus 2 tablespoons for frying the paste 0.333 cup Korean black bean paste (chunjang), brands vary in saltiness and sweetness; taste before adding more 1 tbsp sugar, adjust to taste 0.5 tsp kosher salt, to taste 0.25 tsp black pepper, to taste 1.5 cups water or chicken stock Thickener 2 tbsp cornstarch 0.25 cup water, to mix with the cornstarch To serve 1 lb fresh Korean wheat noodles, fresh udon or thick dried noodles can substitute yellow pickled radish, sliced, optional cucumber, sliced into matchsticks, optional
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1 Step 1: Cut the pork belly into 1-inch pieces and the daikon, zucchini, potato and onion into 1/2-inch chunks.2 Step 2: Heat 1 tablespoon oil in a large pan over medium-high heat. Brown the pork for 2 to 3 minutes until golden and some fat has rendered.3 Step 3: Add the vegetables and saute for 3 to 4 minutes until softened. Season with salt, pepper and sugar.4 Step 4: Push everything to the side, add 2 tablespoons oil and the black bean paste to the center, and fry the paste for 2 minutes, then mix it through the pan.5 Step 5: Add 1 1/2 cups water or stock and stir until the paste dissolves. Cover and simmer on medium-low for 8 to 10 minutes until the potato and daikon are tender. Meanwhile, mix the cornstarch with 1/4 cup water.6 Step 6: Uncover, stir in the cornstarch slurry, and cook until the sauce thickens. Taste and adjust seasoning.7 Step 7: Cook the noodles in boiling water until al dente, following the package directions. Rinse immediately under cold water and drain well.8 Step 8: Divide the noodles among bowls, spoon the sauce over them, and top with pickled radish and cucumber. Mix well before eating.getsaucepan.com/r/603eaefb-5acf-5ee0-b84e-67af2d79c648
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