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Slurp up these spicy noodles with meaty pork belly and umami-packed Korean black bean sauce.

Cooking Channel host Judy Joo’s new cookbook, named for her popular show, is a fresh, spicy collection of Korean recipes you can 100 percent make at home. Craving bulgogi? Can’t shake your kimchi craving? Hit the Asian market and get cooking!

Both Korean and Chinese restaurants have a version of this Korean-Chinese dish, with the Korean version being saucier and the Chinese version being drier. Consider yourself warned: The black bean sauce is very messy, and even the most elegant diner will be hard-pressed to stay clean. For even cooking and a nice presentation, cut all the vegetables into half-inch dice. Note: Do not substitute Chinese black bean sauce here, as it is completely different.

Reprinted with permission from Korean Food Made Simple