Jjajangmyeon and Jjajangbap

Peel and dice the radish, potato, zucchini, and onion into small, uniform cubes.

Cut the pork belly into small, bite-sized pieces.

Heat 1 tablespoon of cooking oil in a wok over high heat. Add the pork and stir-fry until crispy and browned, about 5-7 minutes. Remove the pork and set aside, leaving the rendered fat in the wok.

Add the radish and potato to the wok and stir-fry for 1 minute. Then add the zucchini and onion and continue to stir-fry until slightly softened, about 3-4 minutes.

Make a space in the center of the wok. Add 2 tablespoons of cooking oil and the black bean paste. Stir-fry the paste for 1 minute until fragrant. Then mix everything together.

Add the water, sugar, and cooked pork back to the wok. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.

In a small bowl, mix the potato starch with 1/4 cup of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly until the sauce thickens. Stir in the sesame oil.

Bring a large pot of water to a rolling boil.

Add the jjajangmyeon noodles to the boiling water and cook according to package directions, usually about 4-5 minutes. Stir occasionally to prevent sticking.

Drain the noodles and rinse them thoroughly under cold running water. This removes excess starch and prevents them from becoming mushy.

Place a portion of the cooked noodles in a serving bowl.

Spoon a generous amount of the black bean sauce over the noodles.

Julienne the cucumber and sprinkle it over the top as a garnish.

Alternatively, serve the black bean sauce over a bowl of steamed rice for Jjajangbap. Garnish with cucumber strips.