I was not a super adventurous eater growing up (I am now!) so, as a child, there were only a few Korean foods I would eat. Jajangmyun is one I would and could eat as often as I was allowed. It's tasty, filling, not spicy and oh so comforting!
Fast forward many years after I have moved out on my own and didn't have my Korean mom to cook good Korean food for me any more. Sure, there are noodle places around where I could probably get a good jajangmyun but with kids who are even less adventurous eaters than I was as a child, there was no way I was taking my family there to eat. So it dawned on me. Why not try my hand at making it at home? I did and, you know what? It was delicious! So for you out there who'd love to try this dish of awesomeness, here is my picture tutorial for making jajangmyun.
While the veggies simmer, get your noodles. This is them in the package.
This is your finished sauce.
The sauce is what really makes the jajangmyun, in my opinion. So feel free to have this on rice or your choice of pasta if you cannot find the necessary noodles. I have heard of people using dark meat chicken (like the thighs) when making this instead of pork, so give that a try as well. As always, recipes are guidelines so I do encourage tasting constantly and consistently to see if the flavor is right for you.