A Korean reimagining of a Chinese dish that is delicious with a side of kimchi
Strictly speaking, this is not a traditional Korean dish – but a reimagining of the beloved Chinese original. However, it is hugely popular in Korea. Feel free to use whatever vegetables you like, or tofu instead of the meat. Korean black bean paste (chunjang) is available in Asian supermarkets, but you could also use regular black bean paste. In Korea it is served with dan-muji, a yellow Korean pickled radish, but it is also delicious with a side of kimchi, or indeed on its own.
vegetable oil 1 tbsp, plus a little extra
pork belly 300g, lean, cut into cubes
potato 150g, cut into cubes
carrot 1, peeled, cut into cubes
onion 1 large, peeled, roughly chopped
courgette 1 medium (150g), cut into cubes
garlic 3 cloves, peeled, crushed
roasted sesame seed oil 1½ tbsp
black bean paste 7 tbsp
udon noodles 450g
cornflour 2 tbsp
honey 1½ tbsp
cucumber 75g, halved, deseeded and cut into thin julienne strips
sesame seeds 1 tsp, toasted
Add the vegetable oil to a large frying pan and place over a high heat.
Add the pork and stir-fry for 4-5 minutes until it begins to colour. Pour off all but 2 teaspoons of the oil and fat. Add the potato, carrot and onion to the pan, and fry over a medium-high heat for 3 minutes. Add the courgette and garlic and fry for a further 2 minutes, taking care not to burn the garlic.
Transfer to a bowl.
Add the sesame seed oil to the pan together with the black bean paste and stir-fry over a high heat for 1-2 minutes. Put the semi-cooked vegetables and pork back in, pour over 650ml of water, bring to the boil, then reduce the heat to medium and simmer for 10 minutes.
Meanwhile, bring a large pan of water to the boil. Add the noodles and cook according to the packet instructions (usually 3-4 minutes). Drain, refresh in cold water and toss with a little vegetable oil to prevent the noodles from sticking.
Put the cornflour in a small bowl and slowly whisk in 2 tablespoons of water, then stir in the honey. Gradually pour this mixture into the pan of simmering pork and vegetables, stirring for a minute or two over medium-high heat until the sauce thickens to a viscous, glossy consistency.
Plate up the noodles with the black bean mixture and add a little mound of the sliced cucumber. Sprinkle over some sesame seeds and serve immediately.
From Our Korean Kitchen by Jordan Bourke and Rejina Pyo (Orion, £25)