- Jjajangmyeon Noodles
- 1Small Zucchinidiced
- 1Cup Beef Cubes1/2 inch cubes
- 4tbsp Neutral Oil
- 3tbsp Black bean paste
- 2tbsp Sugar
- 1tbsp Oyster sauce
- 1.5-2Cups Water
- 2tbsp Cornstarch
- 1/4Cup Water
- Saltto taste
- Pepperto taste
- Cucumber stripsfor garnish
Let’s make Jjajangmyeon!!
Heat a skillet over medium high heat. Add in the black bean paste, oyster sauce, and sugar to 2 tbsp oil and fry for a few minutes. Mix in the scallions.
Clean your wok/skillet, and stir fry beef in 1 tbsp oil (Medium). Season with salt and pepper. Scoop onto a plate and set aside.
Using the same wok/skillet, cook the zucchini and onion with the remaining 1 tbsp of oil for a few minutes.Add back in the sauce. Mix together.
Add back in the cooked beef and water. Let it come to a boil. Pour in the cornstarch slurry and stir. Keep stirring until the sauce has become thick and glossy.
Cook the noodles and drain. Rinse for a chewier texture.
Pour the sauce over the noodles and garnish with the cucumber strips. Mix well and enjoy!