Step 1

Cook noodles according to the package instructions, drain, and set aside.

Step 2

In a large pot, over medium heat, add in 1 Tbsp oil and the black bean paste (chunjang). Stir fry for about 3-4 minutes, until aromatic. Remove the sauce into a small bowl and set aside.

Step 3

Add the remaining 1 Tbsp of oil, and the cubed pork. Stir until the pork is about 3/4 cooked through. Add in the onion and stir for another 3-4 minutes. Next, add in the diced potato and zucchini and stir for about 4 minutes.

Step 4

Add in the stir-fried black bean paste from earlier. Stir and coat all of the ingredients with the sauce. Reduce the heat to low.

Step 5

Add in 1/2 cup of water or vegetable stock and cover with a lid and let it simmer for 10 minutes, until the potatoes are cooked through.

Step 6

In small bowl, combine the potato starch (or cornstarch) with water to make a slurry. Pour the slurry into the pot and continue to stir. It will begin to thicken. If it's too thick, adjust by adding in a little more water. When the sauce begins to bubble, turn off the heat.

Step 7

Portion the cooked noodles into bowls, and ladle the sauce over top. Garnish with sliced cucumber and a drizzle of sesame oil. Add a boiled egg if you like. Mix the noodles into the sauce well before enjoying. Best served immediately.