Noodles with Black Bean Sauce: Jajang Myun

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‘This dish started life in the Shandong region of China, where it was called “fried sauce noodles’ according to Brian Yarvin, author of A World of Noodles. ‘Then it jumped across to Korea, where Chinese migrants started cooking it. Since then, it’s achieved near-national-dish status. In fact, its one hundredth anniversary in Korea was celebrated in 2005′.

Makes 4 servings


2 tablespoons peanut oil
1⁄4 cup Korean roasted black bean paste
1⁄2 pound boneless pork loin cut into 1⁄2-inch cubes
1 tablespoon sugar
1 cup coarsely chopped onion
1 cup peeled potato cut into 1⁄2-inch cubes
2 tablespoons crushed and chopped garlic
1 cup coarsely chopped cabbage
1 cup zucchini, cut into 1⁄2-inch cubes
1 pound somen (Korean wheat flour noodles), cooked and drained
2 tablespoons sesame oil


1. Put the oil and black bean paste in a large skillet or wok over medium heat and stir until the oil and sauce are combined, about 3 minutes.

2. Mix in the pork, sugar, onion, potato, and garlic and cook, stirring frequently, until the potato starts to becomes tender, about 15 minutes.

3. Mix in the cabbage and zucchini and continue to cook, stirring frequently, until the zucchini is tender, about 15 minutes.

4. To serve, ladle the hot sauce over a bed of cooked noodles and then pour a bit of the sesame oil over it.

WHERE TO BY A World of Noodles:


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