Jjajangmyeon

Method

1. 1 Toss the chunjang paste with oil over low heat for 3 minutes to reduce bitterness, then transfer to a bowl.
2. 2 Dice the pork, onion, zucchini, potato, and cabbage.
3. 3 Sauté the pork for 4 minutes, then add the vegetables and sauté for another 6 minutes until the onions are translucent.
4. 4 Add the roasted soybean paste and sugar, stir well, add enough water to cover, and simmer for 10 minutes.
5. 5 Mix the cornstarch with cold water, pour it into the pot, and stir for 1 minute until the sauce thickens and becomes glossy.
6. 6 Boil the fresh noodles for 4 minutes, rinse with cold water, pour the sauce over them, and sprinkle with shredded cucumber.