Cut the pork into the shape you want, add 1t of refined rice wine, a little salt and pepper, and season it in advance. Drain the can of corn. Chop vegetables into bite-size pieces. Chop the garlic into thin slices. Don't forget to cut the potatoes and soak them in cold water to remove the starch.

Don't cook chunjang over high heat with equal amount of grape seed oil, stir-fry it like frying. Don't cook it over high heat, but strain it when it's done.

Place grape seed oil in a heated frying pan, add chopped garlic, flavor, and stir-fry seasoned pork. Add vegetables and stir-fry. Add chunjang when the vegetables are slightly cooked.

Add 500ml water, a suitable can of corn, 1 1/2TS sugar and 1TS starch syrup and bring to a boil. Boil the seasoning of the jajang sauce to suit each family's taste. While the jajang sauce is boiling, boil the jajangmyeon noodles until chewy. When cooked, rinse several times in cold water and drain. When the vegetables in the jajang sauce are cooked to a certain extent, add starch water and thicken the jajang sauce to complete.

He put chewy noodles on a plate, sprinkled jajang sauce, put corn cans and shredded cucumbers on top, and finally put boiled eggs on top to imitate commercial jajangmyeon.