Beijing Style Noodles or Zha Jiang Mian

Step 1

Combine the doenjang, tian mian jiang, soy sauce, wine, and ¾ cup of water in a bowl. Stir to mix well.

Step 2

Heat 2 tablespoons of the oil in a large skillet or wok over high heat. Add the ground pork, breaking it up with a spatula and spreading it out across the bottom of the pan so that it cooks evenly. Cook for 2 or 3 minutes until the bottom begins to brown, then break it up more with the spatula and continue to cook, stirring frequently, until it is cooked through and browned in places, another 2 to 3 minutes. Remove the pork from the skillet and set aside.

Step 3

Wipe out the pan, add the remaining tablespoon of oil, and heat over medium-high heat. Add the mushrooms, ginger, and about ¾ of the green onions, reserving the rest of the green onions for garnish. Cook, stirring occasionally, until the mushrooms soften, about 3 minutes.

Step 4

Return the pork to the skillet along with the sauce mixture and stir to combine. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally, for about 5 minutes, until the sauce thickens.

Step 5

Meanwhile, cook the noodles according to the instructions on the package, and then drain well.

Step 6

To serve, divide the noodles among the bowls, top with the sauce, and garnish with the julienned cucumber, carrot, bean sprouts, and reserved green onion.