First, season pork (1 handful = 200g), minced garlic (1), slanted Cheongyang red pepper (3 pieces), salt, and pepper (a little bit), and cut pork into bite-sized pieces. You can use chicken breast or chicken tenderloin instead of pork.

Slice large potatoes (1 of 1), large onions (1 of 2), carrots (1 of 4), and zucchini (1 of 3), and if you don't have large potatoes, prepare 2 mediums. If you don't have a large onion, you can prepare one medium size.

Pour 1/2 cup of water into the jajang powder (1 bag) for 4~5 servings and fold it well. You can easily buy jajang powder at regular supermarkets or large discount stores.

Put cooking oil (4) in a heated pan, add seasoned pork, and stir-fry it over high heat for 30 seconds

Put potatoes -> carrots -> onions -> zucchini in order of hard, stir-fry them over high heat for about 5 minutes, and stir-fry them quickly so that they do not burn over high heat. When you stir-fry vegetables, you have to stir-fry the hard ones that don't cook well. In jajangmyeon, potatoes are cooked when they are cooked, so you have to stir-fry them first. It's the same when I make curry.

Add black bean sauce powder and stir-fry it

Pour water (3.5 cups) and mix well so that there are no jajang powder grains, and when it boils over high heat, reduce the heat to medium for about 10 minutes, and stir frequently so that it does not stick.

After about 10 minutes, turn off the heat when the potatoes are cooked. Try the potatoes and it's done when they're done.

You can put the finished jajangmyeon on the rice and eat it with a little bit of Cheongyang red pepper. It's spicy jajang rice with hot pepper. If you can't eat spicy food or if it's for children, please take out Cheongyang red pepper. Other than that, even if you make it with green pepper, it will taste good because of the pepper scent. If you boil noodles or noodles instead of rice and mix them together, it'll be black bean noodles.