Jajangmyeon Bonberi Style! Aka black bean noodles. This is the noodle dish of my childhood. So decadent and hearty, the definition of a warm noodle hug. Whether it was my mom making it for me for dinner or ordering it at food courts at amusement parks in Korea, it was my favorite childhood dish that I dreamed of recreating and finally did!

Sauce:

4 tbsp fermented black beans (can find at any Asian market,

look for ones that are just beans and salt, regular black beans

won’t work sadly)

4 tbsp avocado oil

4 cloves grated garlic

1 tsp grated ginger

1 yellow onion, chopped into small chunks

2 scallions, minced

1 russet potato, peeled and chopped

1 zucchini chopped

1 small daikon radish, peeled and chopped

1 head bok choy, chopped

4-6 tbsp tamari sauce

1 tbsp rice vinegar

2 tbsp potato starch

1/4 cup water

1.5 tbsp coconut sugar

1 tsp toasted sesame oil

Sea salt

Noodles:

Sweet potato starch or rice noodles, wide or Udon

Add fermented beans to a small bowl and submerge in water for an hour, drain and set aside.

In a large pan or wok, add oil, then garlic, ginger and onions and sauté until fragrant. Add beans, scallions and 2 cups of water to a boil, then simmer. Add in remaining veg except bok Choy, tamari and bring to a boil again then simmer cover until potatoes are tender. If sauce, reduced, add 1 cup more of water. In a small bowl, add potato starch, sugar and water and whisk to form a slurry. Add to simmering sauce and continue whisk until sauce begins to thicken. You can add more water and continue to stir if too thick. Season with more tamari, the remaining coco sugar and salt to your liking. Add in bok Choy and stir. Stir in sesame oil. Turn off heat.