Ingredients:

For the black bean sauce:

• 1/4 cup vegetable oil
• 1/4 cup black bean paste (chunjang)
• 2 tablespoons sugar
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water

For the noodles:

• 8 ounces Chinese-style wheat noodles
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 1/2 cup diced zucchini
• 1/2 cup diced carrot
• 1/2 cup diced potato
• 1/2 cup diced cabbage
• 1/2 cup diced pork or beef (optional)
• 2 cloves garlic, minced
• 1 cup chicken or vegetable broth
• Salt and pepper to taste

Instructions:

1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a small bowl, mix together the cornstarch and water to form a slurry for thickening the sauce.
3. Heat the vegetable oil in a large wok or skillet over medium heat. Add the black bean paste (chunjang) and cook for 2-3 minutes until fragrant.
4. Add the sugar, oyster sauce, and soy sauce to the black bean paste. Stir well to combine.
5. Add the slurry (cornstarch and water mixture) to the wok or skillet and stir continuously until the sauce thickens, about 2 minutes. Remove from heat and set aside.
6. In a separate pan, heat the vegetable oil over medium-high heat. Add the diced onion, zucchini, carrot, potato, cabbage, and pork or beef (if using). Stir-fry for 3-4 minutes until the vegetables are slightly softened.
7. Add the minced garlic to the pan and continue to stir-fry for another 1 minute.
8. Add the chicken or vegetable broth to the pan and bring to a boil. Reduce heat and let simmer for 5 minutes until the vegetables are fully cooked.
9. Add the black bean sauce to the pan with the vegetables and stir well to combine.
10. Serve the black bean sauce over the cooked noodles and enjoy!

Optional: You can garnish with sliced cucumbers or shredded pickled radish for added crunch and freshness. Jajangmyeon is traditionally served with a side of pickled vegetables and kimchi. Enjoy this delicious Korean-Chinese dish right at home with this easy-to-follow recipe!