How to Make Restaurant-Style Jajangmyeon (Black Bean Noodles)

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   1. Preparation Cut a large onion into bite-sized chunks [01:37]. Cut 1/4 of a zucchini into similar sized chunks [02:01]. Mince the ginger finely until you have about one tablespoon [02:18].

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   2. Sautéing Aromatics and Meat Heat 5 tablespoons of cooking oil in a pan over medium heat [02:10]. Add the minced ginger and a handful of the chopped onions to the oil first, then add the pork [02:28]. Stir-fry the pork on high heat until it is thoroughly cooked and slightly crispy [02:50]. Pour 1/2 tablespoon of soy sauce around the edges of the pan to create a smoky aroma [02:59].

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   3. Stir-frying Vegetables and Seasoning Add the rest of the onions and zucchini to the pan and stir-fry together [03:14]. Add 1 tablespoon of oyster sauce for savory depth [04:04]. Add 1/2 tablespoon of sugar to balance the saltiness [04:13]. Add 1.5 heaping tablespoons of chunjang (black bean paste) [04:21]. If the paste doesn't incorporate easily, add a small splash of water to help it loosen [04:37].

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   4. Finishing the Sauce and Noodles Slowly pour in the starch water while stirring until the sauce reaches a thick, glossy consistency [04:58]. For a true restaurant flavor, add a small pinch of MSG [05:20]. Boil the jajang noodles in a separate pot of boiling water until fully cooked [05:38]. Drain the noodles, place them in a serving bowl, and generous pour the black bean sauce over them [05:56].