The definitive Korean-Chinese comfort dish. Thick, hand-pulled wheat noodles are submerged in a dark, rich, and slightly sweet sauce made from fried black bean paste (chunjang). The sauce is a dense reduction of pork, onions, and cabbage, yielding a savory intensity that is both nostalgic and profoundly satisfying.
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the black bean paste (chunjang) in 0.25 cup of oil for 3 minutes over medium heat to remove its bitter edge. Drain and set paste aside.
In a wok, sauté the pork until browned. Add the onions and cabbage, cooking until the onions are translucent and slightly caramelized.
Stir the paste back into the pork and vegetables.
Pour in 1 cup of water and the sugar. for 10 minutes .
Stir in the slurry until the sauce is thick, dark, and glossy.
the noodles, drain, and place in large bowls. Ladle the thick black sauce over the noodles and top with fresh cucumber. Mix well before eating.
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