Step 1

Heat oil in a wok/deep skillet over medium heat, add chunjang and sugar, fry for 3 minutes. Scoop out the fried paste (this is now called jjajang instead of chunjang).

Step 2

Discard almost all of the oil and leave only about 1 tablespoon in the wok/skillet, add pork and sauté until no longer pink.

Step 3

Add cabbage, zucchini, and onion. Sauté until cabbage is wilted.

Step 4

Add the fried black bean paste, oyster sauce, and water. Mix well, and bring to a boil. Reduce heat to a simmer and cook until zucchini is tender but still crispy and retains its shape, about 3 minutes.

Step 5

Add salt/soy sauce to suit your taste, if needed. Then stir in the corn starch slurry, and continue stirring until the sauce is thick, about 2 minutes. Remove sauce from heat.

Step 6

Meanwhile, bring a pot of water to boil. Cook the jja jang noodles according to the package direction. Mine needs about 5-6 minutes. Drain the noodles and rinse in hot water to remove excess starch.

Step 7

Arrange noodles into 4 individual serving plates/bowls, top each with a quarter of the sauce. Garnish with scallions.