cooked onions and cabbages<\/figcaption><\/figure><\/div>\n\n\n5. Remove onions and cabbages from pan and set aside. Saut\u00e9 pork on med-high heat for 2-3 min in the same pan.<\/p>\n\n\n\n
6. Once pork is cooked, return onions, cabbages to pan. Add 1 T oil and remaining vegetables. Saut\u00e9 all ingredients on med-high heat for 5 – 7 min. Veggies should still be slightly crunchy.<\/p>\n\n\n\n
7. Add the sauteed chunjang paste to pan and stir everything, making sure the paste coats the ingredients evenly.<\/p>\n\n\n
\n
Jajang sauce with vegetables for jajangmyeon<\/figcaption><\/figure><\/div>\n\n\n8. Stir fry for 2 min. Add 1 cup water or chicken broth and 1 Tbs sugar. Mix and simmer for 1-2 min.<\/p>\n\n\n\n
9. Add the cornstarch slurry and stir. Keep stirring for 2-3 min. until the sauce thickens. Alternatively, to make Gan Jjajangmyeon, omit the slurry and just cook until the sauce is reduced to half. Reduce further for more condensed flavor.<\/p>\n\n\n\n
10. Sauce is now ready!<\/p>\n\n\n
\n
Jajangmyeon Sauce finished<\/figcaption><\/figure><\/div>\n\n\nJust add noodles or rice to a bowl and top with this amazingly yummy sauce, garnish with some julienned cucumbers.<\/p>\n\n\n
\n
Jjajang Bap (\uc9dc\uc7a5\ubc25) Rice with Black Bean Sauce<\/figcaption><\/figure><\/div>\n\n\n