Jajang Myeon

ingredients

100 G pork (3.5 oz, diced)
180 G wheat noodles (6.3 oz)
1 X onion (diced)
1 X chili pepper (minced)
1 X potatoes (diced)
1 X carrot (diced)
1 X small zucchini (diced)
2 X garlic clove (mashed)
1/2 CUP cabbage (red, diced)
2-3 TBSP cucumber (sliced into matchsticks)
2-3 TBSP jajang paste
2-3 TBSP veg oil
1 TBSP starch
4-8 TBSP water or stock
1 TSP salt (to taste)
1 TSP sugar (to taste)

the black-bean-based jajang paste on the left and the myun (noodles) on the right,

saute the diced onion and chile, then add the pork and stir-fry at medium to high heat

add the diced carrot and potato when the pork starts to brown, continue to stir-fry

bring water to boil, add some salt and noodles to it, set timer to recommended cooking time

add cabbage to pan, continue to stir-fry for a moment

park veggies and pork in a bowl, lower heat, saute garlic and jajang in 2-3 tablespoons oil

rinse off the noodles with cold water when they are done and transfer them to the serving bowl

add pork/veggies back to the sauted jajang, stir well, mix starch and water/stock and thicken the sauce with it, season to taste with salt and sugar

serve the hot black bean sauce on top of the noodles and garnish with cucumber

mix sauce and noodles before shovel time, watch your cloth ;)

it's also authentic to eat the sauce on rice, but then it's jajang bap (bap=rice)

enjoy