Rice with Black Bean Sauce

Growing up, I ate a lot of Korean-Chinese food and my favorite dish is Jajangmyeon which is thick noodles in black bean sauce. It’s made with fermented black beans and traditionally made with pork, onions and zucchini and lucky for us, onions and zucchini are in fresh supply right now so give this recipe a whirl!

1 cup of chopped green cabbage, about 4-5 leaves
2 small onions, chopped
1 large zucchini, chopped
1/2 cup cubed pork tenderloin
side note: I’ve tried pork belly and it’s good but definitely too oily
1/4 cup fermented black bean paste
2 tablespoons, arrowroot or cornstarch
1-2 tablespoons sugar (sub agave or cane syrup)
1 cup and 3 tablespoons water

Optional vegetables: add potatoes and/or carrots to really pack in the veggies.

1. In a large saucepan, stir-fry all vegetables in olive oil for about 2 minutes
2. Move vegetables to the outer rim of the pan and add pork and cook pork until all the red is gone. Incorporate with vegetables
3. Move vegetables and pork to the outer rim of the pan and then add about 2 tablespoon of olive into the middle of the pan and add paste. This might seem weird but stir fry the paste for 3 minutes and then mix and incorporate
4. Add 1 cup of water and bring to a boil. Make a slurry with 3 tablespoons water and arrowroot. Pour of the top and mix to incorporate.
5. Add sugar but start with 1 tablespoon and adjust to your taste.
6. Serve over rice and a side of pickled daikon or kimchi and most importantly enjoy!!!