Hearty Black Bean Sauce Noodles with Pork and Vegetables

Prepare all ingredients: dice pork, onion, zucchini, and chop cabbage into bite-sized pieces.

Bring a large pot of water to a boil. Cook the fresh jjajangmyeon noodles according to package instructions until al dente. Drain and set aside.

In a large wok or deep pan, heat 2 tablespoons of vegetable oil over medium heat. Add the Korean black bean paste (chunjang) and stir-fry for 2-3 minutes until fragrant, being careful not to burn it. Remove the fried paste from the pan and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the diced pork and stir-fry over medium-high heat until browned and cooked through, about 5-7 minutes.

Add the diced onion, zucchini, and chopped cabbage to the pan with the pork. Stir-fry for another 5-7 minutes until the vegetables have softened slightly.

Return the fried black bean paste to the pan with the pork and vegetables. Add 1 cup of water and 1 tablespoon of sugar. Stir well to combine and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld.

Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) gradually until the sauce thickens to your desired consistency. Continue to simmer for 1-2 minutes, stirring constantly.

To serve, divide the cooked noodles into two bowls and generously ladle the hearty black bean sauce over them. Garnish with fresh cucumber strips if desired.