Jjajangmyeon
Korean black bean noodles, developed in Incheon's Chinatown in the late 19th century by Chinese immigrants from Shandong after the port opened in 1883, with the restaurant Gonghwachun (1905-08) credited as its originating kitchen. Genuinely distinct from the site's existing Chinese zhajiangmian rather than a copy of it: jjajangmyeon uses chunjang, a caramelized black bean paste darker, sweeter, and glossier than Chinese tianmianjiang, and the sauce is bulked with diced potato, zucchini, and onion, then thickened with a cornstarch slurry, none of which classic zhajiangmian does. Caramelizing the chunjang in oil separately before adding it to the stir-fry is a real technique that removes bitterness and is often skipped.
⚠ Contains: Soy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 tbsp chunjang (Korean black bean paste)
- 300g pork belly, diced
- 1 onion, diced
- 1 zucchini, diced
- 1 potato, diced
- 1 cup cabbage, chopped
- 2 tbsp cornstarch, slurried
- 1 tsp sugar
- Wheat noodles
Steps
- Caramelize the chunjang in oil.
- Stir-fry the pork belly with the onion, zucchini, potato, and cabbage.
- Add the caramelized paste and water, and simmer.
- Thicken with the cornstarch slurry.
- Serve over boiled wheat noodles.