On a skillet, stir jajang and 4 Tbs of oil over medium high heat for about 3 minutes
Chop pork meat, and cut cabbage and onion into 1/3 inch cubes
Boil udon noodle for about 4-5 minutes and drain water
On a skillet, stir fry garlic and ginger with oil. Stir in chopped pork meat and keep cooking. When pork is cooked, stir in onion and cabbage
When everything is cooked, stir in cooked jajang, 1/2 cup of water, and sugar. Keep cooking until water boils vigorously
Pour in starch water and feel the mixture becoming thick and heavy
In a big bowl, place Udon noodle, and pour jajang mixture over and serve with cucumber on top.
TIPS:
You can place some cooked green beans on top, instead of cucumber. Try using jajang sauce over cooked rice instead of udon noodle. Ja-jang is black paste, and usually sold in a small jar at a Korean market. Sometimes it is called Chun-jang. Some paste is already roasted, so with that paste, you can skip direction 1. below.
