Ingredients

-1 cup (raw) potatoes, diced

-1 large onion, diced

-1 1/2 cup zucchini, diced

-1 cup pork loin, diced

-1/2 cup ja jang

-1/2 cup water

-2 tbsp corn starch in 1/4 cup cold water

-a handful of frozen peas

-1 package noodles (flat, thick flour noodles)

Preparation

  1. Chop everything you need to chop. You can use beef, but pork tastes way better here.
  2. In a large skillet with plenty of oil, saute pork and potatoes. When the pork is no longer pink on the outside, add onion and zucchini.
  3. Once everything has kinda sweated out, add your ja jang. You will have to thin it out with 1/2 cup or so of water.
  4. Mix starch and water together. Reduce heat to medium low, and add the starch + water. Stir well, cover, and simmer for 10 minutes. Stir every once in a while. Add frozen peas at the last minute.
  5. Boil noodles (these are very easy to find in Korean grocery stores in the giant noodle aisle).
  6. Serve the ja jang over a large helping of noodles.