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 ...

Meat, onion, and vegetables stir-fried and cooked in black bean sauce poured over steaming hot noodles. I don’t know if it was Lee Joon-Ho's skill of tossing the vegetables in the wok, or the ...

Preparation 1. In a large heavy-bottomed pot set over medium-high heat, add oil and warm for 30 seconds. Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.