Jjajangmyeon (Black Bean Noodles)

Begin by preparing all your ingredients. Dice the pork loin, zucchini, potato, and onion into small, uniform 1/2-inch cubes. This ensures they cook evenly.

In a wok or deep pan, heat about 3 tablespoons of vegetable oil over medium heat. Add the chunjang (black bean paste) and stir-fry for 2-3 minutes. You'll smell a nutty aroma. This crucial step removes the paste's bitter taste and deepens its flavor. Remove the fried paste and set it aside, leaving some oil in the wok.

In the same wok, add the diced pork and cook until it's browned and cooked through.

Add the diced potatoes and onions to the wok. Stir-fry for about 5 minutes until the onions become translucent and the potatoes begin to soften.

Next, add the diced zucchini and cook for another 2-3 minutes.

Return the fried black bean paste to the wok. Stir everything together until the pork and vegetables are thoroughly coated with the paste.

Pour in about 1.5 to 2 cups of water, just enough to cover the ingredients. Add 1 tbsp of sugar to balance the saltiness. Bring the sauce to a boil.

Once boiling, reduce the heat, cover, and let it simmer for about 10 minutes, or until the potatoes are completely tender.

If the sauce is too thin, create a cornstarch slurry by mixing 1 tbsp of cornstarch with 2 tbsp of cold water. Stir it into the sauce and cook for another minute until it thickens.

While the sauce is simmering, cook your fresh noodles according to the package directions. Drain well.

To serve, place a generous portion of noodles in a bowl and ladle a hearty amount of the hot black bean sauce over the top. Garnish with julienned cucumber and serve with pickled radish (danmuji) on the side.