Jajangmyeon (Korean Black Bean Noods)

Begin by boiling a pot of water in a medium-sized pot. While the water is heating, julienne 1/8 of a cucumber and set it aside in the fridge.

In a small pan, combine 1 tbsp of homemade black bean paste with 0.5 cup of water. Stir them together and bring the mixture to a boil. Optionally, you can add diced onions, cabbage, or mushrooms to enhance the flavor.

Once the water is boiling in the first pot, add 1 pack of noodles. Boil for 3 minutes or until they reach a chewy texture.

After cooking, drain the noodles in a colander. To prevent them from sticking, add 1/4 tsp of oil and mix thoroughly.

Create a slurry by blending 1 tsp of starch with 1 tbsp of water. Gradually add the slurry to the black bean paste mixture, stirring continuously until the sauce thickens. Then, remove the pan from the heat.

Serve with noodles, black bean sauce, topped with the julienned cucumber and kimchi. Enjoy!