Jjajangmyeon Korean Black Bean Noodles Recipe

Ingredients

• 1 cup (225ml) vegetable oil (only if you're stir-frying the black bean sauce; see note), plus more for stir-frying the meat and aromatics
• One 8-ounce (225g) jar black bean sauce (see note)
• 6 large shell-on shrimp (3 1/2 ounces; 100g)
• 6 ounces (170g) boneless, skinless pork belly, cut into 1/4-inch dice
• 2 scallions, white and light-green parts only, cut into 1/4-inch dice
• 1/2 teaspoon minced peeled fresh ginger (or more, if you want a stronger ginger flavor)
• 1 small (6-ounce; 170g) yellow onion, cut into 1/4-inch dice, divided
• 1 teaspoon (5ml) Korean soy sauce, plus more to taste
• 1 small (5-ounce; 150g) white potato, peeled and cut into 1/4-inch dice
• 1 cleaned squid body (about 2 1/2 ounces; 70g), cut into 1/4-inch dice
• 1 tablespoon (15ml) oyster sauce, plus more to taste
• 1 1/2 teaspoons (8g) sugar
• Freshly ground black pepper
• 1 teaspoon potato starch mixed with 2 teaspoons (10ml) water
• Enough jjajangmyeon noodles for 4 servings
• Julienned cucumber, cooked green peas, or thinly sliced scallions, for garnish

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