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 ...

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 ...

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 ...

Bring a pot of salted water to boil. 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.

Ingredients. 300g skinless, boneless, pork belly, cut into 5 mm cubes. 450g fresh Hokkien-style noodles. 1 tsp potato starch* 2 tbsp vegetable oil. 1 Spanish onion, peeled, diced ...

1 teaspoon fermented salted black beans, rinsed and crushed (or use shop bought black bean sauce) 1 tablespoon Shaohsing rice wine or dry sherry 2 green peppers, deseeded and cut into julienne strips ...