Step 1

In a skillet, stir in the pork belly, sauté for about 5 minutes over medium-high heat or until crisp and browned, set aside.

Step 2

Drain most of the oil in the pan leaving about 2 tablespoons worth, add Korean black bean paste into the pan, stir fry for about 1-2 minutes over low heat until the paste has mixed well with oil, set aside.

Step 3

Bring a large pot of water to boil, add in two servings of jajangmyeon noodles and boil for 3-4 minutes until cooked through (stir occasionally to avoid sticking), fish out the noodles, rinse under cold water, drain well and plate.

Step 4

Turn to medium-high heat, stir in the potato, onion and pork belly in a pan, stir fry for about 3 minutes until the potato has turned translucent, add in the black bean paste and oil mixture, stir fry to mix everything well.

Step 5

Pour in about 2 cups of water, gently stir to mix everything well, cook under high heat until the water starts to boil.

Step 6

Turn the heat down to low, toss in the sugar and mix well, cover the pan with a lid and simmer for about 10 minutes (stir occasionally during simmering).

Step 7

Taste the potato, if is soft and cooked through, and the texture of the sauce is nice and thick, remove from heat and place on top of the noodles.

Step 8

Drizzle with a touch of sesame oil, top with cucumbers and roasted sesame seeds to serve.

Step 9

Mix well and enjoy while hot.