First, put 4 tablespoons of cooking oil in a heated pan and stir-fry 4 tablespoons of black soybean paste. Don't stir-fry black soybean paste over high heat, but slowly stir-fry it over low heat. And sift the fat out of a sieve. Chop pork, onion, zucchini, cabbage, and squid. You don't add water to the jajangmyeon, so cut the ingredients into small pieces. Season the pork with salt, pepper, minced garlic, 0.5 tablespoons of chopped green onion, and 1 tablespoon of cooking wine.

First, put a little oil on a heated pan (you can use the oil you used to stir-fry the sauce) and stir-fry the seasoned pork first, then put all the prepared vegetables and squid in and stir-fry it quickly over high heat. If you stir-fry it over low heat for a long time, the water comes out of the vegetables and softens, so it's a separate building. Stir-fry on high heat, please. While stir-frying jajangmyeon, I put water on the side burner and boiled noodles.

When the vegetables are almost stir-fried, add the pre-fried jajangmyeon and stir-fry it evenly, and season it with oyster sauce and sugar.

You can pour jajangmyeon on top of this and mix it.