Jjapaghetti Recipe - Make Gourmet Jjajangmyeon!

3.50 from 2 votes

Cut 2 Spring Onion stalks into small pieces. Finely dice ½ a whole Onion into small bite-sized pieces.
Chop a piece of Pork Loin (250 grams) into bite-sized pieces. Season the pieces with ½ a Tablespoon of Mirim. Then season with a few pinches of Salt and Black pepper. Give it a mix with your hand.
Open 3 Jjapaghetti Instant Noodles. Open up 3 Jjapaghetti Powder Packets. Then set aside 2 of the Ramen Noodles (we don't need all 3).
Measure out 3 Tablespoons of Olive Oil - set aside!

Place a wok or large frying pan on MEDIUM heat. Put Olive Oil (3 Tablespoons) into the frying pan. Once its hot, place in the Spring Onion pieces.
Once the spring onion pieces start to sizzle, place in the diced onions. Stir-fry around until the onion pieces turns translucent. Then add in the seasoned pork pieces.
Stir-fry the pork pieces until most of the red is gone in the meat. Then turn off the heat - we'll quickly move to boiling our noodles

Fill a pot with water and bring it up to boil. Once the water is boiling, add in the 2 ramen noodles. Place the noodles in and set timer for 5 minutes.
After 4 minutes (before we finish boiling), scoop out 2-3 ladles of starch water. Set aside for later.
Once its 5 minutes, the noodles are done. Drain the water and rinse the noodles under cold water. Set aside in a strainer and let it drip off excess water.

Place the stir-fry back on medium heat. Add in 3 Jjajangmyeon Powder Packets. Stir-fry it around. Once the powder is well mixed into the ingredients, add in 1 scoop of the starch water. Mix it around and let it simmer for 1 minute. (Note: If you want your Jajangmyeon to be more sauce, add-in another scoop of starch water.)

Grab a handful of the cooked ramen. Place onto a plate. Then scoop on a few soup ladles worth of the Jjajangmyeon Sauce. Garnish with a few pinches of sliced green onion.
Before eating, thoroughly mix the noodles with the black bean sauce. Bon Appetit!