Jjajangmyeon (Korean Black Bean Noodles)

1 cup (225ml) vegetable oil (only if you're stir-frying the black bean sauce; see note), plus more for stir-frying the meat and aromatics

One 8-ounce (225g) jar black bean sauce (see note)

6 large shell-on shrimp (3 ½ ounces; 100g)

6 ounces (170g) boneless, skinless pork belly, cut into ¼-inch dice

2 scallions, white and light-green parts only, cut into ¼-inch dice

½ teaspoon minced peeled fresh ginger (or more, if you want a stronger ginger flavor)

1 small (6-ounce; 170g) yellow onion, cut into ¼-inch dice, divided

1 teaspoon (5ml) Korean soy sauce, plus more to taste

1 small (5-ounce; 150g) white potato, peeled and cut into ¼-inch dice

1 cleaned squid body (about 2 ½ ounces; 70g), cut into ¼-inch dice

1 tablespoon (15ml) oyster sauce, plus more to taste

1 ½ teaspoons (8g) sugar

Freshly ground black pepper

1 teaspoon potato starch mixed with 2 teaspoons (10ml) water

Enough jjajangmyeon noodles for 4 servings

Julienned cucumber, cooked green peas, or thinly sliced scallions, for garnish

Directions at seriouseats.com

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