Korean Black Bean Noodles

🧂 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

Instructions

• 1 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.
• 2 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.
• 3 In a small bowl, whisk together the black bean paste, soy sauce, sugar, and
  water.
• 4 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.
• 5 Pour the sauce mixture into the skillet and cook, stirring, until heated
  through.
• 6 Drain noodles and add them to the skillet. Toss to coat and cook for a minute or
  two to heat through.
• 7 Serve hot.

Nutrition Info