Korean Black Bean Noodles (Jajangmyeon) with Pork and Vegetables

Prepare the black bean paste: In a small bowl, mix the chunjang with 2 tablespoons of vegetable oil. Heat a separate pan with 1 tablespoon of oil, then fry the black bean paste over low heat for 5-7 minutes, stirring constantly to prevent burning. This removes the bitterness from the paste. Set aside.

Cook the pork and vegetables: In a large wok or skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the diced pork and cook until browned. Add the onions, zucchini, potato, radish and cabbage and stir-fry for about 5-7 minutes, until slightly softened.

Combine and simmer: Add the fried black bean paste to the wok with the pork and vegetables. Stir well to coat everything evenly. Add the sugar and oyster sauce (if using). Stir in and cook for 2-3 minutes.

Make the sauce: In a small bowl, whisk together the cornstarch and water to make a slurry. Pour the cornstarch slurry into the wok and stir quickly to thicken the sauce. Cook for 1-2 minutes until the sauce is glossy and thick. Add sesame oil. Stir to combine. Remove from heat.

Cook the noodles: While the sauce is simmering, bring a large pot of water to a boil. Cook the noodles according to the package directions. Drain well.

Assemble and serve: Divide the cooked noodles into bowls. Spoon a generous amount of the black bean sauce over the noodles. Garnish with julienned cucumber and sliced green onions. Serve immediately.