Step by step

Method

4 steps

1. 1

   Bring a pot of water to a boil for noodles (fresh or dried wheat noodles, or spaghetti in a pinch). Dice ½ pound pork (or mushrooms for vegetarian), 1 onion, 1 zucchini, and a small potato into small even cubes so they cook together.

2. 2

   Heat 2 tablespoons oil in a wide pan over medium-high. Cook the pork until no longer pink, 4–5 minutes. Add onion, potato, and zucchini; stir-fry 5–6 minutes until the onion turns translucent and the potato starts to soften at the edges.

3. 3

   Push veggies aside, add 3–4 tablespoons chunjang (black bean paste) to the bare spot, and fry it in the oil 1–2 minutes until it smells toasty and a little less raw — this step matters. Stir everything together, then add 1½–2 cups water or stock. Simmer 8–10 minutes until the potato is tender and the sauce looks thick, glossy, and inky.

4. 4

   Boil noodles until springy, drain well, and plate. Ladle the black-bean sauce over the top. Optional: a pinch of sugar if the paste tastes bitter, and cucumber matchsticks on the side. You want savory-sweet black sauce clinging to chewy noodles, not a watery pool.