Step 1

In a saucepan, bring water to a boil. Add the diced potato and noodles and cook until al dente according to noodle package directions. Drain and rinse with cold water. Toss with sesame oil to prevent sticking.

Step 2

Make slurry by mixing cornstarch and 2 Tbsp water and set aside.

Step 3

Heat oil in a large pot over medium-high heat. Once hot, add the onion and shiitake mushrooms and stir fry until golden brown, about 5 minutes.

Step 4

Next, add garlic, Korean black bean paste, soy sauce, and water, and stir well. (If using sugar, add now).

Step 5

Add zucchini and cook for 2-3 minutes. Add cornstarch slurry and cook 2 minutes or until the sauce becomes a thick black bean sauce with a glossy, smooth texture.

Step 6

Add bok choy and simmer on low heat for 5 minutes. Taste and adjust seasoning. Optional: Add a little water or broth if you prefer a thinner sauce. Top with sesame oil and ginger, if desired.

Step 7

Place the cooked noodles and potatoes in a bowl.

Step 8

Pour the jjajang sauce generously over the noodles.

Step 9

Top with green onion or julienned cucumber, and enjoy!