Prepare

1. Diced baiye tofu, onion, cabbage, squash, potato

2. Sliced ​​Mushrooms

3. Minced ginger

4. julienne ​​cucumber

5. Boil noodles according to the instructions on the package

6. Mix starch with water, stir until dissolved

Making

1. Turn on the stove on medium heat, heat 1 tablespoon of cooking oil and then add 3 tablespoons of Korean black soy sauce and stir-fry for 3-5 minutes. When the soy sauce thickens, pour the black soy sauce into a bowl, keeping the oil (frying through the black sauce helps to increase the flavor and reduce the bitterness)

2. The remaining oil in the pan, add minced ginger and sauté until fragrant, add the sliced ​​flexible tofu and sauté, until the beans turn light yellow, then add the onions, squash and potatoes to the island and cook for 2 minutes. Add the mushrooms and cabbage and saute for 1 minute.

3. Put the sautéed black sauce back in, and stir until the black sauce is evenly coated around the vegetables in the pan (about 1-2 minutes).

4. Pour 125ml of vegetable broth into the pan. Stir well (if you want the sauce to be thicker or thinner, you can increase or decrease the amount of water a little +-25ml)

5. Cover, lower heat and braise for 5 minutes

6. After 5 minutes, add 1 tbsp of sugar (sugar also helps to neutralize the bitterness, mild sourness and saltiness of the black bean paste.

7. Stir the starch mixture with water until dissolved and pour into the pan (keep the stove on low heat), stir until the sauce and ingredients in the pan are combined.

8. Put the noodles in a bowl according to the portion size, put the sauce and vegetables on top of the noodles, put some leftover cucumber. Mix well to mix the noodles with the sauce and then eat with the pickled radish.

Note: 

• * Baiye tofu is a kind of flexible tofu, not crushed. You can find them at Asian grocery stores. If you can't find this type of tofu, you can replace it with compressed tofu (soft tofu is absolutely not, because it will be crushed when stir-fried), or replace it with fried tofu.

• **I have tried to make liquid, medium, and slightly thickened sauce, and found that the one like in the video (slightly thick) is the best. The liquid is easy to mix and stick to the edges when eating, the sauce is a bit thick, it takes a little longer to mix but I find it more greasy and delicious.

• *** Korean pickled radish before me was not very impressed because it was a bit brackish (both sweet and sour), but eating with black soy sauce noodles is absolutely indispensable because the combination is delicious and unexpected. always.

• When simmering, check to see if the vegetables are soft to the degree you want, if you want them to be more tender or crunchy, increase and decrease within the range of plus or minus 1-2 minutes.