Both Korean and Chinese restaurants have a version of this Korean-Chinese dish, with the Korean version being saucier and the Chinese version being drier. Consider yourself warned: the black bean sauce is very messy and even the most elegant diner will be hard-pressed to stay clean.


  • 2 tablespoons potato starch

  • 3 tablespoons vegetable oil

  • 10 ounces/283 grams skinless pork belly, cut into ¼-inch cubes

  • 1 1/2/ 300grams cups diced onions

  • 3 cloves garlic, grated or minced

  • 1 teaspoon grated peeled fresh ginger

  • 1 1/2 cups/ 300grams diced peeled potatoes

  • 1 cup/ 200grams diced zucchini

  • 1/2 cup/100grams diced daikon radish

  • 2⁄3 cup/150grams black bean paste (chunjang)

  • 1 teaspoon brown sugar

  • 1 teaspoon kosher salt or sea salt

  • Freshly ground black pepper

  • 17 ounces/481grams fresh Chinese-style wheat noodles (jjajangmyun)

  • Large handful of seeded and julienned cucumber, for serving

  • Toasted sesame oil, for serving

  • Roasted sesame seeds, for serving


  • 1.

    In a small bowl, combine the potato starch and 1/4 cup/60ml water and set aside.

  • 2.

    In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the pork and cook, stirring often, until it is browned on all sides and some of its fat has rendered out, 6 to 7 minutes. Add the onions, garlic, and ginger and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the potatoes, zucchini, and radish and cook, stirring occasionally, until the radish and potato start to turn translucent, 5 to 6 minutes.

  • 3.

    Stir in the black bean paste, brown sugar, salt, and pepper to taste. Add 3 cups/720ml water and mix well. Simmer gently for 3 to 4 minutes. Stir the potato starch mixture, add it to the skillet, and mix well. Simmer, stirring frequently, until the vegetables are cooked through and the sauce has thickened, 10 to 12 minutes more.

  • 4.

    Meanwhile, cook the noodles according to the package instructions (usually 5 to 7 minutes), drain, and rinse well, and drain again. Divide the noodles among four to six large bowls. Spoon the vegetable mixture on top of the noodles and garnish with the cucumber, sesame oil, and sesame seeds.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1117kj
  • Fat Total 56g
  • Saturated Fat 16g
  • Protein 31g
  • Carbohydrate 123g
  • Sugar 10g
  • Sodium 1463mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • For even cooking and a nice presentation, cut all he vegetables into half-inch dice.
  • Do not substitute Chinese black bean sauce here, as it is completely different.

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