Begin by gathering all your ingredients. Chop your vegetables and pork belly into the recommended sizes. It’s easiest to have everything ready to go; trust me, you’ll appreciate the organization as you cook!

In a large pan or wok, heat the cooking oil over medium heat. Add the chopped onions and stir-fry them until they are translucent. Next, add the minced garlic and grated ginger. The scent will be intoxicating, making your kitchen smell heavenly.

Once the onions are ready, add the diced pork belly. Cook until the pork is browned and cooked through. This will take about 5 to 7 minutes. Feel free to adjust the heat so everything cooks evenly without burning.

Now it's time to introduce the zucchini and Korean radish. Sauté everything together for another 5 minutes or until the veggies are tender.

Stir in the chunjang (black bean paste). Mix well to coat the pork and veggies. The aroma will deepen, and you'll see the sauce come together beautifully.

Now, pour in the potato starch mixture you prepared earlier. Stir well. The sauce will start thickening. If it becomes too thick, add a little water to reach your desired consistency.

While your sauce is thickening, cook your noodles according to the package instructions. Make sure not to overcook them; you want them al dente. Drain and rinse under cold water to stop the cooking process.

Once the noodles are ready, transfer them to a serving dish. Pour the black bean sauce over the top, and give everything a good toss. Garnish with julienned cucumber and drizzle with sesame oil.