Prepare all ingredients: Dice pork, onion, zucchini, potato, and cabbage into 1.5cm cubes. Julienne the cucumber for garnish. In a small bowl, mix cornstarch with 4 tbsp water to create a slurry.
Heat 2 tablespoons of vegetable oil in a large wok or pot over medium heat. Add the chunjang and stir-fry continuously for about 5 minutes until fragrant and slightly thinner. Remove the fried chunjang from the wok and set aside.
In a separate large pot, bring plenty of water to a boil. Add the Jajangmyeon noodles and cook according to package instructions, usually 5-7 minutes, until al dente. Drain the noodles thoroughly and set aside.
Using the same wok (or a clean one), add the remaining 2 tablespoons of vegetable oil. Add the diced pork and stir-fry over medium-high heat until browned and cooked through, about 5 minutes. Add the diced onion, potato, zucchini, and chopped cabbage. Stir-fry for another 5 minutes until vegetables soften slightly.
Return the fried chunjang to the wok with the pork and vegetables. Add sugar, soy sauce, oyster sauce, and water or anchovy broth. Stir well to combine. Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the potatoes are tender.
Pour the cornstarch slurry into the simmering sauce gradually, stirring constantly, until the sauce thickens to your desired consistency. Cook for another 1-2 minutes to ensure the cornstarch is fully cooked.
To serve, place a portion of the drained Jajangmyeon noodles into individual bowls. Ladle a generous amount of the hot black bean sauce over the noodles. Garnish with julienned cucumber and a drizzle of sesame oil, if desired. Serve immediately.
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