Jajangmyon

Ingredients:

300 grams cooked noodles (thick in size and chewy)
50 grams pork
1/2 of a whole onion
50 grams potatoes
30 grams zucchini
3 tbs. ja-jang sauce  (available in all Korean grocery stores)
3 tbs. cooking oil
1 tbs. corn starch
1/2 cup water or broth)
ginger, black pepper, sesame oil

Procedure:

Cook the noodles in boiling water and rinse them off with cold water. Cut the onions, zucchini and potatoes into pieces, approximately 0.5 cm in length. Also cut the pork in the same fashion (0.5 cm in length). Slowly stir the ja-jang sauce in cooking oil at a simmer. (The cooking oil should shrink the ja-jang sauce in half in content.) Mix the corn starch with water. (1 Tbs of corn starch to 2 Tbs of water is fine). Cover the frying pan with oil and cook the pork with chopped ginger until the pork is completely cooked. Then add in the chopped vegetables and stir-fry some more. Then add one cup of water and let it come to a boil. Add in the corn starch/water mix and let it come to a boil. Place noodles on a bowl and pour the ja-jang sauce over the noodles.