Love Heart Noodles with Savory Sauce
A comforting Korean-Chinese favorite featuring chewy wheat noodles draped in a rich, glossy sauce made with savory ground pork, earthy mushrooms, and fermented soybean paste. Fresh cucumber ribbons and juicy tomato slices add a cool, bright finish.
Story
Known as jjajjangmyeon in Korean, this dish traces its roots to the Chinese classic zhajiangmian. The name "love heart" comes from the heart-shaped plating sometimes used to show affection—though any generous portion works just as well.
Ingredients
Instructions
Prep your vegetables
Slice the tomato into thin rounds. Cut the cucumber into thin strips about 3 inches long, resembling julienne. If using dried shiitakes, soak them in warm water for 20 minutes until pliable, then dice. Fresh mushrooms can be chopped straight away.
Cook the noodles
Bring a large pot of water to a vigorous boil. Add the noodles and cook according to package directions, typically 3-5 minutes. Drain and rinse under cool water to stop the cooking and wash away excess starch—this gives that satisfying chewy bite. Split between serving bowls.
Build the savory sauce
Heat oil in a large wok or skillet over medium-high heat. Add the ground pork and break it apart with a spatula. Cook until the pork turns golden, about 4-5 minutes. Toss in the diced mushrooms and stir-fry for another 2 minutes until fragrant.
Season and thicken
Stir in the fermented soybean paste and soy sauce, coating everything evenly. Pour in about 1/2 cup of water and bring to a gentle simmer. Add the sugar, then slowly drizzle in the cornstarch slurry while stirring. Cook 2-3 minutes until the sauce thickens and turns glossy. Take off the heat.
Assemble and serve
Spoon the hot, thick sauce over the prepared noodles in each bowl. Arrange the tomato slices and cucumber ribbons on top in a pretty pattern. Scatter with chopped green onions. Serve right away while everything is warm.