STEP 1/16
Put 300g of chunjang and a cup of cooking oil in a pan and stir-fry the chunjang.
STEP 2/16
Separate roasted chunjang from cooking oil.
STEP 3/16
Chop the green onion.
STEP 4/16
Cut onions into appropriate sizes.
STEP 5/16
Cut potatoes into appropriate sizes.
STEP 6/16
Cut carrots into appropriate sizes.
STEP 7/16
Cut the bottom of oyster mushroom and tear it by hand.
STEP 8/16
Put cooking oil in a pan (recycling the chunjang stir-fry oil earlier), add green onions to make green onion oil, and then stir-fry minced pork.
STEP 9/16
When the pork is cooked to a certain extent, stir-fry it with dark soy sauce, sugar, and oyster sauce, and then stir-fry it with the previously stir-fried chunjang. (Chunjang is done!)
STEP 10/16
Put cooking oil in a pan (recycling the chunjang stir-fry oil earlier) and stir-fry potatoes and carrots first.
STEP 11/16
Add onions and stir-fry, and add a little salt.
STEP 12/16
Add an appropriate amount of the chunjang and mix well.
STEP 13/16
Add water and mushrooms.
STEP 14/16
Add starch water (all + water) and adjust the concentration.
STEP 15/16
Boil noodles in boiling water.
STEP 16/16
Put the noodles in a bowl and pour the jajangmyeon in it! (If the cucumber is at home, garnish it~)