My husband’s father is from San Dong, in northern China, a region famous for its unique Korean-Chinese blending of foods. This is his version of zha jiang mien, which was known to me as jja jiang myun because of my Korean father.
- 4 onions, diced
- 2 lbs ground pork
- 2-6 oz cans sweet bean sauce (see photo below)
- soy sauce
- Heat up a large wok over medium-high heat. Add a handful of the diced onion and stir to coat the pan with onion.
- Add the ground pork. Stir/smash constantly to break up the chunks of meat.
- Add soy sauce for coloring. The meat should be a light to medium brown. Keep cooking until the liquid from the pork is reabsorbed or evaporates.
- Add salt to taste.
- Add onion and cook until onion becomes soft and translucent.
- Add sweet bean sauce and stir to combine.
- In a small bowl, mix ~1 tbsp cornstarch with enough water to dissolve it. Add the mixture to the pork. Bring to a boil and then let simmer.
- Serve over noodles (I use dried san dong noodles) with julienned cucumbers. For a lower calorie option, serve over soft block of tofu. If you don’t have cucumbers, a bed of spinach works nicely as well.