Step-by-Step Instructions

1. 1.Fry black bean paste

   Heat 30g of vegetable oil in a pan on medium heat. Add 200g of roasted black bean paste and fry for 1 minute, stirring constantly.

2. 2.Add sugar and hoisin sauce

   Add 30g of caster sugar and 50g of hoisin sauce to the fried black bean paste. Stir until the sugar dissolves, about 2 minutes.

3. 3.Sauté onion

   In a separate large frying pan on medium heat, add a dash of vegetable oil. Add 1 medium diced onion and sauté until translucent.

4. 4.Add garlic and other vegetables

   Add 8 cloves of minced garlic to the pan and sauté for 1 minute. Then add 2 medium diced potatoes and 2 medium diced carrots. Sauté the vegetables for 1 minute.

5. 5.Combine with sauce

   Add the prepared black bean paste mixture from the first pan to the sautéed vegetables. Stir until all the vegetables are thoroughly coated with the sauce.

6. 6.Add water and simmer

   Pour 1.5 cups of water into the mixture. Stir until the paste is completely dissolved into the water. Simmer for about 5 minutes until the vegetables have softened.

7. 7.Thicken the sauce

   In a small bowl, add 10g of cornstarch and 2 tablespoons of water. Stir until the cornstarch dissolves completely. Add this cornstarch mixture to the simmering sauce. Stir continuously until the mixture is incorporated and becomes thick.

8. 8.Cook noodles

   Bring a pot of water to a boil. Add the instant noodles and cook according to package instructions until tender.

9. 9.Assemble and serve

   Place the cooked noodles in a bowl. Ladle a generous amount of the Jajangmyeon sauce over the noodles. Garnish with julienned carrots, cucumber, and chopped green onions. Sprinkle with sesame seeds if desired.