Ingredients. 1 tablespoon grape seed or other neutral oil; 8 ounces boneless pork belly or shoulder, cut into ½-inch dice; 1 medium white potato, peeled and cut into ½-inch dice ...

Jajangmyeon (noodles in black bean sauce) is a huge part of Korean food culture. Everyone loves it. Deeply embedded in the childhood memories of most Koreans, it is a well-loved dish that parents ...

While jajangmyeon is made and enjoyed year-round, I only recently read in chef Peter Serpico’s book, “Learning Korean,” written with Drew Lazor, that it’s traditionally served on April 14 ...

Add in the oil and black bean paste and sauté everything together. Pour in water or chicken stock and let it simmer for 2-3 minutes. Mix 1/4 cup of cold water and 1 tablespoon of corn starch ...

2. Place a medium saucepan over medium heat and add the 2 tbsp oil. When hot, add the diced pork belly. Season with a little salt and cook, stirring constantly, for about 10 minutes; you want it ...