• Prepare the Ingredients. Cut the pork into ½ inch cubes. Chop all vegetables into ½ inch pieces.
  
• If using potatoes, place them in a bowl, cover with water, and microwave for about 2 minutes until just barely tender but not fully cooked. Drain and set aside. This is because the potatoes take much longer to cook than the other ingredients.
  
• Heat oil in a large nonstick pan over medium heat. Add the chunjang and sugar. Fry for about 3 minutes, stirring constantly.
  
• At this point, the oil will separate from the black bean paste. Pour the oil out separately, and set the black bean paste aside.
  
• Return the reserved oil to the pan over medium heat. Add the pork and stir-fry until no longer pink. Add the soy sauce and stir to coat.
  
• Add the onions and cook until softened and translucent.
  
• Stir in the potatoes, cabbage, and zucchini (if using). Cook until the vegetables soften.
• Add the fried black bean paste and oyster sauce. Stir well to combine. Pour in the stock or water. Simmer for about 5 minutes.
  
• Pour in the cornstarch slurry and cook until the sauce thickens. Turn off the heat.

For serving

• During the last 2-3 steps, bring a pot of water to a boil. Cook the noodles according to package instructions. Drain well.

  Tip from Chef Yeo Kyungrae: if you want chewy noodles, once the noodles are cooked, drain the noodles but reserve the hot water. Rinse the noodles in cold water. Right before serving, dip the noodles into the hot water before placing them into the bowl.
• Spoon the sauce generously over noodles (or rice), mix well, and enjoy.

  Serve with raw onion slices and pickled radish (danmuji) on the side.