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The other day I made black bean sauce noodles for dinner. It`s a Korean dish derived from a Chinese dish.
- white onion
- black bean paste
- sesame oil
- corn starch / potato starch
Alternatively you can serve the sauce on top of rice, but I think it tastes better with noodles. If noodles, follow the directions on the back of the package. The black bean paste is available at your local Asian or Korean grocery store.
To begin, chop the vegetables and pork into small cubes. In a separate bowl mix two tablespoon of sesame oil with three tablespoons of black bean paste until it has a thinner consistency. Add some oil to the pan and fry the pork until it`s completely cooked. Once cooked, removed the extra pork fat if you don`t want it in your sauce. I used lean pork so there wasn`t much. Add the chopped potatoes and cook for three minutes because it takes longer to cook. Then add the chopped onions and zucchini, and cook until all vegetables are cooked. Add the sesame oil and black bean paste mixture, two cups of water, and combine everything. Close the lid and let the sauce cook for ten minutes. I would use this time to cook the noodles. Also make the starch mixture by combining two tablespoons of starch with one teaspoon of sugar and 1/4 cup of water. This will thicken the sauce and the sugar will reduce the slight bitter flavour of the black bean paste. Now slowly pour in the starch mixture while mixing the sauce, you may not need to add all. When the sauce has thickened, it`s ready to be served.
The black bean sauce didn`t have as much flavour as what you get at a Korean restaurant. It may be because I used lean pork, but it was still delicious.
All photos are my own.