by hummingbirdap
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my 4 recipes »
hummingbirdap's Notes:
Expand1/2 pound of packaged Korean homemade noodles, which can be found in the frozen section of an Asian grocery store Ask a question about this ingredient
1/2 pound boneless pork Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1 medium onion, sliced Ask a question about this ingredient
1 medium red-skinned potato, peeled and diced Ask a question about this ingredient
1 baby bok choy, washed and cut into julienne Ask a question about this ingredient
1/2 cup Korean black bean sauce Ask a question about this ingredient
1 cup water Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
2 tablespoons corn starch Ask a question about this ingredient
Mix 1 tablespoon each of salt and sugar in a small bowl. Rub it all over the pork. Let it marinate in the refrigerator. Then start cutting all your vegetables. Measure out your black bean paste, water, sugar and cornstarch for the sauce.
Ask a question about this stepHeat a pan on medium high. Take the pork out of the refrigerator. Pat it dry with a paper towel and cut into cubes. Add oil to the hot pan. Then cook the pork cubes. Set aside.
Ask a question about this stepBring a pot of water to boil. Cook diced potatoes until soft. Strain. Bring water to boil again. Add more water if necessary. Add noodles. Cook until tender. Drain and set aside.
Ask a question about this stepSaute the onion and bok choy. Add the cooked potatoes.
Ask a question about this stepMix the black bean paste with the vegetables. Add water and two teaspoons of sugar and bring sauce to a boil. Then add the cornstarch. Add the pork back in. Serve sauce over noodles.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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