Korean Black Bean Noodles
Did you know these Korean Black Bean Noodles are over 100 years old? Introduced to Korea in the late 19th century by Chinese workers, these noodles are sticky, thick and saucy, and the perfect bowl of comfort that you’ve been missing.The dish centres around the fermented black bean paste which is the savoury umami bomb that lends SO much flavour and the distinctive black colour. Make sure to check out the recipe below!
Serves
Ingredients
For the Sauce
<item-todo-done>4 - dried shiitake mushrooms<item-todo-done><item-todo-done>350ml boiling water<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>120g - korean fermented black bean paste (chunjang)<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 courgette<item-todo-done><item-todo-done>½ cabbage<item-todo-done><item-todo-done>5 cloves of garlic<item-todo-done><item-todo-done>2cm fresh ginger<item-todo-done><item-todo-done>1 small red chilli<item-todo-done><item-todo-done>2 tbsp oyster sauce<item-todo-done><item-todo-done>1 tbsp caster sugar<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>400g noodles of your choice<item-todo-done>
To Finish
<item-todo-done>1 tsp sesame oil<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 cucumber<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done>
Before you start
Frying pan or wok | Kettle boiled
Soak the mushrooms and Prep the Veg
- Soak the dried shitakes in 350ml boiling water for 15 minutes
- Drain the mushrooms, reserving the liquid and finely chop the shitakes
- Peel and dice the onion
- Dice the courgette into 1cm cubes
- Finely shred the cabbage
- Peel and mince the garlic and ginger
- Deseed and slice the red chilli
- Finely dice the cucumber
- Finely slice the spring onion
- Slice the lime into wedges
Cook the noodles
- If using dried noodles, cook according to packet instructions
- Drain and run under cold water to stop from sticking
Make the sauce
- Heat a large frying pan or wok over a medium heat with the vegetable oil
- Add the black bean paste, stirring for 2 minutes, then stir through the garlic and ginger for 1 minute until fragrant
- Add the shitakes, courgette, onion and cabbage to the pan for 2 minutes until the cabbage starts to wilt
- Pour in the shitake mushroom broth, the oyster sauce and sugar and bring to a simmer for 10 mins
- In a small bowl mix 1tbsp of cornflour with 1 tbsp of cold water to make a slurry
- Stir through the caster sugar
- Add to the pan and bring to simmer, stirring until thickened
Finish and serve
- Stir the noodles through the sauce and divide between bowls
- Top with the cucumber, spring onion and sprinkle over the sesame seeds
- Serve with a drizzle of sesame oil and the lime wedges