Jjajangmyeon (Korean Black Bean Noodles)

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½ cup (120ml) vegetable oil

1 cup (250g) black bean paste (chunjang, 춘장)

1 tsp (4g) ginger

1 large yellow onion

1 bunch green onions, about 3.5 oz (100g) in total

Handful of garlic chives (30g)

6 button mushrooms

⅓ cucumber

4.2 oz (120g) pork belly or shoulder (or beef, chicken)

Frozen seafood mixture (shrimp 80g / squid 80g)

2 servings jjajangmyeon noodles (중화면) (or kalguksu, udon noodles, etc.)

subheading: Jjajang Sauce:

2 tbsp vegetable oil

1 tbsp lard (optional)

1 tbsp soy sauce

1.5 tbsp sugar

1 tbsp oyster sauce

1 tbsp chicken bouillon powder

½ tsp MSG (optional)

1.5 tbsp fried black bean paste

½ cup (120ml) water

Slurry (1 tsp cornstarch + 1 tbsp water)

1 tbsp toasted sesame oil

Directions at aaronandclaire.com

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