First, I'll take out the green onion oil to stir-fry the chunjang. Add green onion and onion to cooking oil and fry until golden brown, then remove onion and green onion. The remaining oil is green onion oil. The scents of green onions and onions are sweetly cut into the oil.

Cut the ingredients according to the amount In the past, jajangmyeon used to cut vegetables into big, rough pieces, but today, it's like a fancy Chinese restaurantI cut it into small pieces.

If the ingredients are ready, I'll stir-fry the black bean paste first~ Put 80ml of pre-drawn green onion oil in a wok and boil it once hotly.

When the oil is heated enough, put in the chunjang and lower the heat to low and stir-fry it while scratching the wok with a wooden spatula

If you stir-fry it for about 10 to 15 minutes, the chunjang will eat the oil, so the oil will disappear, and the amount of chunjang will be swollen more than the first time.

You can stir-fry the sauce for about 20 minutes. To make the color and taste darker, you should stir-fry the sauce for a long timeGood. Stir-fry it for 2 hoursOh, you can make thick and black jajangmyeon. First, put the stir-fried paste separately in a bowl.

And wash the pan and put 150ml of the pork oil in the wok and stir-fry the pork. Season the pork with salt and pepper.

When the pork is cooked, add cabbage and potatoes and stir-fry them over high heat.

Next, add onion and pumpkin minced garlic and stir-fry again over high heat.

When the vegetables are cooked enough~~Add all the pre-fried black soybean paste and stir-fry it again.

Stir-fry vegetables and black soybean paste well.

Then add 600ml of chicken broth and 3sp sugar together and boil for a while.

Pour starch water into the water and thicken it.

It's better to make the concentration a little tight. If you put the noodles in later, it might get a little watery because of the water on the noodles. The seasoning is also... Make it a bit salty. And the important point is... After stir-frying the jajangmyeonPut green onion oil and pork oil again and stir well. That way, the jajangmyeon with a savory taste is completed. I put in the minimum amount of sugar..It's an old-fashioned jajangmyeon that doesn't have any taste, so it's sweet and savory~~~

[Noodles] Shall we take out the noodles now??? I was thinking about using frozen noodles, but... Handmade noodles are the best when it comes to jajangmyeon.

I think the noodles are a bit thick...I think it's similar.

The noodles are properly glossy after boiling. I think a little bit of starch made it more elastic and glossy.