Step 1

Dried Mushrooms: Soak the dried mushrooms in boiling hot water for 15 to 20 minutes or until completely rehydrated. This will be best done in advanced (or even soaked overnight).

Step 2

Dried Mushrooms: When the mushrooms are rehydrated, squeeze out the excess liquid and then finely dice the mushrooms as well so these can be mixed in the sauce later on. Do not discard the broth since we’ll be using this for the sauce later on.

Step 3

Fresh mushrooms: If using fresh mushrooms, simply slice the mushrooms into small squares then prepare the vegetable broth.

Step 4

Cook the noodles according to package instructions until chewy. Drain from the water and then run through running water to stop them from cooking and to remove excess starch. Set aside.

Step 5

Mix together the corn starch and water in as mall bowl until the corn starch has dissolved. Divide into bowls and then set aside.

Step 6

Prepare all the vegetables by slicing them into small cubes/pieces. For the potatoes, I made sure to soak them in water after dicing so they don’t turn brown as they do when exposed to air.

Step 7

Heat a large pan or wok over high heat. Add in the oil.

Step 8

Once hot, add in the onion, garlic, ginger, and green onions. Sauté for 2 to 3 minutes until tender and aromatic.

Step 9

Add in the chunjang or bean paste and fry in the oil for 2 to 3 minutes.

Step 10

Add in the zucchini, potatoes, and mushrooms (both the fresh and reydrated ones!). Sauté for 2 to 3 minutes before adding in the cabbage. Mix the vegetables well with the paste and then pour in the broth.

Step 11

Lower the heat to medium high then everything together and make sure the bean paste has dissolved in the water.

Step 12

Cover the pot and leave the veggies to cook for 5 to 6 minutes or until the potatoes are tender.

Step 13

Lower the heat to medium. Mix everything together and then season with the sugar, soy sauce, and pepper. When the sugar has dissolved, give the corn starch slurry a good mix again (since the corn starch tends to sit at the bottom).

Step 14

While mixing the sauce, pour the slurry in a clockwise motion and then keep stirring until the sauce thickens.

Step 15

Taste the sauce and feel free to season more, to taste, if needed. If you’d like the sauce a little less thick, feel free to add a little water or broth (around 2 to 3 tbsp) then mix well.

Step 16

Turn off the heat. Mix in some toasted sesame oil into the sauce, if you’d like.

Step 17

Scoop generous amounts of the sauce over each bowl of noodles and then top with some julienned cucumber (if using) and a side of pickled radish (if using).

Step 18

Mix the sauce and noodles together. Slurp away!

Step 19

Since this makes a big batch of sauce, you can save some in a container and refrigerate for up to 5 days. See notes below for some tips.