140g

Jjacharoni is served in a liquid jjajang soup with olive oil soup already mixed in, and has a deeper taste by stir-frying the black soybean paste.

1. Add noodles and vegetable soup to 500ml of boiling water, open the lid and boil for another 5 1/2 minutes.
2. After boiling, leave about half a cup of water and stir-fry over high heat for more than 1 minute and 30 seconds while stirring with liquid jjajang soup.
3. If the sauce is in moderation (about 2 tablespoons), turn off the heat and enjoy.