•1 Cup Onion
•1 Cup Potato
•½ Cup Zucchini
•2 Handful Cabbage
•Thick Noodles for JaJangMyun
•1 Cup Beef or Pork
•1 Tbsp Cooking Wine
•1 Pinch Salt
•1 Pinch Black Pepper
•6 Tbsp Black Bean Paste
•1 Tbsp Oil
•½ tsp Sugar
•2 Cup Water
•2 Tbsp Cornstarch
Cut 1 cup worth of beef or pork into half-inch pieces. Add 1 Tbsp of cooking wine, 1 pinch of salt, and 1 pinch of black pepper to the meat. Mix it together, and then set it aside while you are preparing other ingredients.
Dice 1 cup worth of potato, onion, and a ½ cup worth of zucchini into half-inch pieces. Cut 2 handfuls of cabbage into ½-inch squares.
To make the sauce, start with 1 Tbsp of oil in a heated pan. Then add 4 Tbsp of black bean paste to the oil. Fry it until it becomes soft.
Add ½ tsp of sugar to the black bean paste. The sugar helps to remove the bitter taste from the black bean paste.
In another pan, fry the meat until it has completely cooked.
In another oiled and heated non stick pop, fry the potato until it is half cooked. Then, add the onion and the cabbage to the potato. Fry until they are half cooked. Lastly, add the zucchini and fry until all of the vegetables are cooked.
After all of the vegetables are cooked, add the meat and the fried black bean paste. Mix everything together.
Add 2 Tbsp of cornstarch in 2 cups of water. Mix it together thoroughly.
Pour the cornstarch mixture into the pan.
Boil until the sauce becomes thicker.
Serve the black bean paste sauce over cooked rice or noodles.