a dish of springy white noodles stained by dark-as-ink black bean sauce. If you think it sounds like the Northern Chinese dish zhajiangmian, that’s because it’s a direct descendant.

The chewy bowl of noodles topped with a sweet-and-salty black bean sauce, thick with hunks of pork and vegetables, may have roots in Chinese cuisine, but today it’s thoroughly Korean.

You have reached your maximum number of saved items. Remove items from your saved list to add more. Against the whiteness of the noodles, this black sauce – which comes courtesy of fermented ...

Check out this recipe for Jajangmyeon, or Korean noodles in black bean sauce, that she shared with "Good Morning America." Ingredients 1/2 chopped onion 1/2 chopped zucchini 1 chopped potato 1/3 ...

When the roo is half cooked add all the veg and toss. When slightly cooked add sauce and noodles, then bring rapidly back to boil and toss over a couple of times. This should have taken no more ...

This dish is a perfect blend of savoury and nutty flavours, featuring juicy chicken breasts, vibrant tenderstem broccoli, and perfectly cooked egg noodles, all tossed in a rich black bean sauce.

Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste. Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.

Add articles to your saved list and come back to them any time. Against the whiteness of the noodles, this black sauce – which comes courtesy of fermented black bean paste (or chunjang) – can ...

Add noodles and boil until just tender. Drain and season with soy sauce and sesame oil. Set aside. Heat oil in a wok over high heat. Add garlic, ginger and black beans. Stir-fry for 1 minute or ...