Step 1

Heat a wok over hight heat; add pork cubes and salt. Stir fry until pork is golden brown crispy, about 5 minutes. You will see a couple tablespoons pork fat in bottom of wok, then add garlic, green onion and ginger. Stir fry for a minute or until you can smell aroma.

Step 2

Now, add black bean paste and stir fry for a minute; add onion and cabbage and stir fry for 3 minutes or until vegetables are slightly soften.

Step 3

Add rice wine and stir until all alcohol evaporates. Add chicken stock and sugar, stir to combine. Bring it to boil and reduce heat to medium, simmer for 15 to 20 minutes without cover.

Step 4

Mix cornstarch and cold water in a small mixing bowl, pour into Jjajang sauce while you are stirring. You will see the sauce is instantly thicken and glossy. Jjajang is ready to serve!

Step 5

Bring a big pot of water to boil and cook noodles by following directions of package you are using. Drain, rinse under cold water and drain completely.

Step 6

In a serving bowl, add noodles and top with jjajang sauce. If you like to, add julienne cucumber and fried egg. Enjoy!