Steps

1. Heat up a couple tablespoons of oil in a wok on high heat then add the onion and garlic. Cook for a couple minutes before adding the diced carrot. Since the carrot is small, it shouldn’t need a long time to cook. Just stir-fry for a minute or so to give it a head start then let’s move on.
2. Next, open up a space in the bottom of the wok by pushing the veg aside and add the pork. I used diced pork shoulder because I like the texture, but if you’re in a hurry, you can use ground pork instead. Add a swizzle of shaoxing cooking wine. What a swizzle? Pour a little of the wine once ‘around the block’, or in this case, around the wok. This will add a little fragrance and aroma to the dish. When you’re done, cook the mixture until the pork is no longer pink.
3. Now that the pork is just cooked, add the black bean sauce. It’s available in a lot of grocery stores these days in the Asian section. It’s quite salty, so be sure not to add too much. Mix it all together thoroughly before adding the chicken stock. Mix again to combine and let simmer for another 2 or 3 minutes til the pork is done. Finally, the corn starch mixed with a little warm water to the wok and let thicken.
4. Give the sauce a final taste. Counter with a little brown sugar to balance out the saltiness of the black bean. When it tastes just right, you’re done!
5. Fresh noodles are best, and a lot of grocery stores carry chow mein noodles these days. Simply boil them in salted water for about 2 – 3 minutes then strain. If you have instant ramen, those work as well.
6. To assemble, start by putting the noodles in a large bowl (you need room to mix them when you serve). Top with a generous amount of the pork and black bean sauce on one side. Finish the other side with some fresh julienned cucumber then serve.
7. To enjoy, simply mix the whole thing together and that’s all there is to it!

Steps

1. In a bowl, place chopped kimchi, 3 tbs of kimchi juice, onion, salt, sugar, flour, and water and mix it well with a spoon
2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon
3. Cook it for 1 to 1½ minutes until the bottom gets golden brown and crispy. Turn it over with a spatula or flip it.Lower the heat to medium and cook for another 1½ minutes. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate

Steps

1. Take your mandu wrappers out of the freezer. They can thaw out while we prepare the fillings.
2. Place the beef, garlic, and ginger into a bowl. Use a wooden spoon to mix with 2 teaspoons soy sauce, 1 tablespoon sugar, 2 teaspoons sesame oil, and ½ ts ground black pepper. You can use a food processor if you want to.
3. Heat up a skillet over medium high heat and add 1 teaspoon vegetable oil. Stir fry the meat mixture until the meat is no longer pink.
4. Transfer to a large mixing bowl and be sure to include the juices from the cooked meat.
5. Bring about 7 to 8 cups of water in a pot to a boil over medium high heat. Add the dangmyeon (aka sweet potato starch noodles) to the boiling water. Cover and cook for 7 to 8 minutes.
6. Take a sample of the noodles to see if they’re cooked thoroughly. They should be soft with no firm bits in them at all. Strain and rinse under running cold water. Drain. Chop into small pieces. Add to the mixing bowl.
7. Add the minced onion, the chives, and kimchi to the mixing bowl.
8. Squeeze the tofu slightly by hand to remove excess water and add it to the mixing bowl.
9. Add 1 teaspoon salt, 1 teaspoon sesame oil, ½ teaspoon ground black pepper. Mix well by hand or a wooden spoon until well mixed

Steps

Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
Add chopped green onions and mix again.
YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.