Homemade jjajangmyeon for my coworker

I’m basically a free takeout service at this point. Aside from like three veggies I bought at the store, including a potato and onion, I just used what was left in my fridge even if it isn’t entirely traditional. My dad had some mushrooms he wasn’t going to cook and I didn’t want them going to waste, so I tossed them in.

This turned out way, way better than the last time I made jjajangmyeon, although I think I’d prefer the sauce just a little thicker next time. I might use some of the leftover sauce for some jjajangbap too.