Jajangmyeon

Ingredients (for 5 servings):

• 400 grams sirloin/has deep

• 200 grams white radish

• 200 grams of zucchini

• 300 grams of potatoes

• 200 grams shiitake mushrooms

• 1 onion, diced

• 5 tablespoons chunjang (black soybean paste)

• 2 tablespoons cornstarch

• 1 tablespoon sugar

• 2 teaspoons chicken stock

• 1 tablespoon sesame oil

• 500 ml water

• 5 servings of egg noodles

• right amount of oil

• salt to taste

• pepper to taste

Complementary:

• 1 cucumber, cut into matchsticks

• danmuji (pickled yellow radish) to taste

How to make:

• Cut the meat, white radish, zucchini, shiitake mushrooms, and potatoes into 1 cm cubes.

• Heat a little oil in a frying pan and fry the chunjang until fragrant and set aside on the edge of the frying pan. Add more oil and fry the meat until it changes color. Add the radish and fry for a while.

• Add potatoes, onions and zucchini. Stir well until half cooked. Then enter the chunjang that has been sauteed earlier. Add water and cook until all ingredients are cooked.

• Thicken with cornstarch that has been mixed with a little water. Then, add the sesame oil.

• Arrange the boiled and drained egg noodles in a bowl. Pour black soy sauce over it.