INGREDIENTS:

 

1 pack (420-500 g) KOMEYA Sotanghon

2 cups Black bean paste (chunjang, but it might also say jajang on the package)

2 tbsp Garlic, minced

2 tbsp Sesame Oil

1 tbsp Sugar

6 cups Water

4 medium Potatoes, peeled and diced

3 pcs Carrots, peeled and diced

1 medium Zucchini, diced

2 medium Onions, diced

2 cups Pork loin, diced

4 tbsp  Cornstarch

1/2 cup Cold water

 

 

PROCEDURE:

 

  1. In a large oiled skillet or wok, saute pork and potatoes for 2-3 minutes.

  2. Add onion and zucchini and continue to saute for 2-3 minutes.

  3. Add bean paste, sesame oil, sugar, and garlic to the pan, stirring to combine.

  4. Saute for 3-4 minutes.

  5. Add 6 cups of water and the carrots and bring to a boil.

  6. Reduce to simmer.

  7. Mix cornstarch with 1/2 cup cold water and pour into sauce to thicken.

  8. Cook for 15 minutes, or until vegetables are tender.

  9. Prepare noodles according to package directions.

  10. Place a large helping of noodles in a big soup bowl. Ladle the jajang sauce over the noodles

  11. Serve with sliced raw onions and white vinegar on the side (to splash onto the noodles).