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Many lessons can be learned from a good bowl of jjajangmyeon, supersavory black bean noodles, writes Eric Kim. Smothered in a sweet-salty gravy studded with luscious pork belly, these chewy wheat ...

They include soybean milk, soy sauce, miso, doenjang and fermented black beans, and ingredients that many vegetarians and vegans depend on for protein, including bean curd, tempeh and natto.

The sauce is intense and salty, and should be used sparingly – just enough to coat the noodles ... its darker colour – almost black – from the use of black bean paste, instead of the ...

Black bean sauce comes in jars, cans and vacuum packs and is sometimes flavoured with garlic, ginger, chillies or spices. Do not use black bean sauce interchangeably with yellow bean sauce ...

Stir-fry for 2–3 minutes, until the beans and onions are lightly charred. Add the cooked noodles, black beans and the sauce and fry together for a further minute. Divide between 2 warmed bowls ...

Otherwise it’s perfect over rice and pasta, or stuffed into jacket potatoes and big soft rolls as sloppy joes. Have black beans ever sounded so damned fabulous?” This dish will last in the fridge for ...