Jjajangmyeon
Jjajangmyeon developed among Chinese immigrant communities in Incheon in the early 20th century, and has since become one of the most beloved comfort dishes in Korea.
Korean-Chinese noodles tossed in a rich, savoury black bean sauce with diced pork and vegetables — one of Korea's most beloved comfort food dishes.
Ingredients
Method
Fry the black bean paste in oil until deep and glossy, then set aside.
Stir-fry pork until browned, then add onion and potato, cooking until softened.
Return the black bean paste to the pan with water, and simmer until the vegetables are tender.
Thicken with cornstarch slurry, and serve poured generously over cooked noodles.
Frying the black bean paste separately first mellows its raw bitterness and deepens its flavour considerably.
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