How to Make Jjajangmyeon (Korean Black Bean Noodles)

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   1. Preparation Cut the pork and all vegetables (onions, cabbage, zucchini) into small, uniform cubes [00:00]. Prepare the black bean paste (chunjang) by setting it aside for frying [00:08].

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   2. Frying and Stir-frying Heat oil in a wok and fry the black bean paste for 2-3 minutes to remove bitterness [00:15]. In a separate pan, stir-fry the pork until browned, then add the diced vegetables and cook until softened [00:27].

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   3. Making the Sauce Combine the fried paste with the meat and vegetables, stirring well to coat everything [00:42]. Add water and sugar, bringing the mixture to a boil [00:55]. Slowly pour in the starch slurry while stirring to thicken the sauce into a glossy consistency [01:12].

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   4. Noodles and Serving Boil the noodles in a separate pot until chewy, then rinse and drain [01:30]. Place the noodles in a bowl and pour a generous amount of sauce over them. Serve immediately with yellow pickled radish [02:00].