We made it for about 3.5 servings of 2 adults and 2 elementary school students. Cut 4 medium-sized onions and 3 slices of pork neck in advance. Onions need to be cut as small as possible to make it easy to stir-fry. Crucially, the onion caramelizes well, so children eat well.

First, add 4 spoons of cooking oil and add pork neck when the frying pan heats up. Maybe I have too much pork neck, but when I fry it in a frying pan, it shrinks like my humor and becomes smaller.

Add a spoonful of minced garlic

These days, I've been putting in Gongjeongwon's domestic ginger to come up with some good ideas. I always think about Jung Shinwon's ginger... Jeong Jeongwon, are you watching this? Try it at work...

And now, grill the pork neck well like it's frying. But what's important? It's a Moda Outlet.No, add 2 spoons of soy sauce. When cooking meat like this, if you stir-fry cooking oil, meat, and soy sauce together, the meat will soak into the meat well and taste better.

If I tell you to eat this much meat, can you eat it now? Stir-fry it until you're worried about it. If you stir-fry it less, the texture becomes watery, and if you stir-fry it more, the meat becomes too hard.

I've used all kinds of black bean paste, but I recommend this solid black bean sauce the most. It's easy to match the number of people, and you can tie the leftovers tightly with laundry tongs or yellow rubber bands to prevent a disaster that comes out like a fossil after a year or when you move.

The most important thing when you stir-fry the chunjang is that it's easy to burn. So lower the heat to medium low, let the chunjang dissolve well first at a relatively low temperature, and if the wok is large, you can add another spoon of cooking oil.

Add the onions you cut earlier and add a spoonful of sugar or two spoons of pear juice. When sugar is added, the onion dies, and when the chunjang melts to a certain extent, put it back on medium heat and on medium heat

1.5 spoons of oyster sauce

Stir regularly so that the black bean paste doesn't burn, and the onion loses its moisture, making it look like jajangmyeon. It's good here, but you might think that jajangmyeon is a bit disappointing.

Then, add half a spoon of Miwon. In fact, some people are reluctant to use chemical seasonings, but oyster sauce is also a chemical seasonings. And I don't know. Jjajangmyeon is a place where you need to be attracted to strong taste like this when you slurp it rather than a healthy taste.

And now, put it on medium heat and stir in the sauce from time to time.

Now put the jajang wok aside and prepare the noodles. You can use raw noodles, but these days, frozen Chinese noodles come out very well, so I prefer frozen noodles.

When you cook these noodles, especially when you cook the frozen noodles, the temperature drops sharply when the noodles go in, so you don't know if the noodles are cooked or not, and then it boils more and the noodles get swollen, so it doesn't taste good. So I recommend that you always use a large pot when you boil the frozen noodles.

You can use the heat as medicine for jajangmyeon and keep stirring from time to time. While tasting it from time to time, the taste may change when you eat it okay and when you mix it with noodles, so don't worry if you need more magic spells, but I recommend you to add more or less jajang sauce to the noodles later on.

When the noodles are loosened, boil them for another minute and take them out. The important thing is that the noodles can stick to the floor, so you really have to keep stirring the noodles with chopsticks.

If you roughly put the noodles in, it looks like this.

And then pour in the jajangmyeon.