Chop 6 pieces of garlic, 2 pieces of green onion and 2 pieces of hot pepper

Chop 2 onions and 2/3 zucchini into cubes. Cut 1/2 cucumber and prepare it

I cut 160g of pork belly and prepare it.

Mix 1/2 cup starch and 1/2 cup water to make starch water.

Stir-fry meat in 2 tablespoons of cooking oil in a heated pan.

When the meat is well cooked, add minced garlic, 4 tablespoons of chili oil, and chopped green onions and stir-fry slightly.

Add 4 tablespoons of soy sauce and stir-fry over high heat.

I'll add 3 tablespoons of refined rice wine. stir-fry

Add onion and zucchini, 2 tbsp pepper oil, 3 tbsp tofu, and stir-fry.

Add water and chopped Cheongyang red pepper

Add 2 tablespoons of red pepper powder and 3 tablespoons of sugar and stir-fry.

Boil the udon noodles in boiling water.

Adjust the concentration by adding water starch little by little while the noodles are cooked.

Put the noodles on a plate

Put jajangmyeon on top and cucumber on top of garnish, and it's done. And you can mix it well and eat it. To be honest, until starch water was added, it tasted similar to mapa tofu, so I thought it was far from jajangmyeon, but strangely enough, starch water was added to make it seem like we've become one. It's so savory that I mixed it with noodles and it's jajangmyeon.