Ingredients:
4 tbsp AP flour
4 tbsp butter
1/2 onion
4 large cloves garlic
2 tbsp S&B curry powder
2 tbsp tomato paste
1 tbsp (generous) Korean black bean paste
1/2 tsp kosher salt
3 c chicken or vegetable stock

Finely chop onion and garlic and sauté with a tablespoon of oil. Add butter and flour to make a roux, cooking until flour is no longer raw. Add curry powder and cook until toasted. Add tomato paste, black bean paste and salt, and cook until the pastes are no longer raw. Add stock, one cup at a time, to ensure a smooth sauce, bringing to a boil each time to thicken. Serve with steamed rice, pork cutlet and steamed vegetables.

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