Cut potatoes into appropriate sizes and soak them in water to remove starch. Season the pork with salt, pepper, minced garlic, etc.(About 30 minutes)

Put the pork in a heated pan and stir-fry it until it is cooked properly. When the pork is cooked to a certain extent, add chopped onions and stir-fry. Add the drained potatoes and stir-fry. When the potatoes are cooked to a certain extent, add seafood and stir-fry them. For the spicy taste, chop up the fresh peppers and put them.

Add oil to another pan, a heated pan, and stir-fry it over low heat with chunjang is added. Originally, Chinese restaurants say that they put oil: chunjang = 1:1. Stir-fry the sweetly stir-fried chunjang in a well-fried vegetable pan. You have to sift the oil out of the roasted chunjang. When you make it at home, you use only a little cooking oil, so you just need to scoop up a little bit of black soybean paste and move it. Stir-fry the ingredients and stir-fried chunjang well, then add the broth and boil.
When the sauce boils, season with sugar and salt. Add starch water made by mixing starch powder and water in a 1:1 ratio to the sauce, and adjust the thickness of the sauce.

Drain the boiled ramen noodles on a sieve and put them in a bowl nicely.

Put enough jajangmyeon sauce on top of ramen noodles.