Cut the vegetables into bite-size pieces

Defrost frozen squid and shrimp. The peas were also frozen, so I defrosted them by soaking them in water.

Stir-fry garlic, meat, and ginger powder in a pan covered with grape seed oil for 1 minute

Add potatoes and stir-fry slightly, then add soy sauce and rice wine.

And stir-fry all the vegetables except bok choy among the vegetables cut earlier.

When the vegetables are slightly out of breath, add the stir-fried black bean paste. Commercial jajang powder feels a little lacking, but if you buy and stir-fry black soybean paste like this and make jajangmyeon, it tastes just like jajangmyeon in a Chinese restaurant jajangmyeon. Here's how to make stir-fried chunjang. (http://blog.naver.com/silkbody/20086249767) )

If you spread black bean paste evenly on vegetables

Add one and a half cups of water, oyster sauce and sugar. Add chicken powder. When the lullaby starts to boil, add shrimp, squid, and peas. Seafood gets tough when boiled for too long, and peas get chewy when boiled for a long time.

When the shrimp and squid are cooked, add starch water and finally bok choy and cook until the bok choy dies. I put bok choy in the refrigerator because there is one left, but it doesn't matter if you don't.

Add starch water and add sesame oil to the thickened jajangmyeon.

Remove some of the jajang sauce, leave only one serving in the pan, boil the noodles, rinse them in cold water, and put them in the jajang sauce.

If you cut Cheongyang red pepper, which will blow away the greasiness of jajangmyeon, and stir-fry it with noodles, it looks like regular jajangmyeon, but the hot Cheongyang red pepper in jajangmyeon blows away the greasiness of jajangmyeon and tastes hot.