Ja Jang Myun Recipes

Steps:

• Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
• Combine cornstarch and water together in a bowl until fully mixed.
• Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
• Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

Steps:

• 1. Chop everything you need to chop. You can use beef, but pork tastes way better here. 2. In a large skillet with plenty of oil, saute pork and potatoes. When the pork is no longer pink on the outside, add onion and zucchini. 3. Once everything has kinda sweated out, add your ja jang. You will have to thin it out with 1/2 cup or so of water. 4. Mix starch and water together. Reduce heat to medium low, and add the starch + water. Stir well, cover, and simmer for 10 minutes. Stir every once in a while. Add frozen peas at the last minute. 5. Boil noodles (these are very easy to find in Korean grocery stores in the giant noodle aisle). 6. Serve the ja jang over a large helping of noodles.