Ingredients:
2 tbsp neutral cooking oil
6 tbsp of Korean black bean paste
1 tbsp sugar
1/2 cup water
1 tbsp potato or corn starch (dissolved in 1/4 cup water)
8 oz of chicken, pork, or shrimp
1/2 white cabbage, chopped
1 sweet potato, chopped
1 onion, chopped
1 tbsp oyster sauce (optional)
1 zucchini, chopped (optional)
** salt to taste with salt or soy sauce but I didn’t need to
Directions:
1. Press the “Saute” mode on your instant pot and add 2 tbsp of oil and your protein. Saute for 1 minute.
2. Add your vegetables, black bean paste, sugar, water and corn starch mixture to the instant pot. Mix everything together briefly.
3. Close your lid and set the function to manual high for 3 minutes.
4. You can serve Jjajang sauce over noodles or rice. If you’re using frozen udon noodles, you can place the frozen udon noodles in a big bowl and pour boiling water enough to completely submerge the noodles. With a tong or chopsticks, separate the noodles. Drain all the water and the udon noodles should be ready.
5. Once your instant pot is done cooking, quick release.
6. Serve your sauce over noodles or rice with kimchi or pickled radish (Danmuji) on the side and enjoy!
