Start by heating the vegetable oil in a large pan over medium heat. Once hot, toss in the chopped onions. Sauté until they’re translucent and fragrant, which should take about 5 minutes. This step builds a flavorful base for the sauce.

Add the pork belly to the pan, cooking until nicely browned. The fat from the pork belly will render out, adding a depth of flavor. This should take another 5 to 7 minutes. You want the bits to start crisping up just a bit for that extra bite.

Now, introduce the potatoes, Korean radish, and zucchini to the pan. Stir frequently and cook for about 5 more minutes until everything starts to soften. The colors should begin to brighten, and you’ll notice the enticing aroma filling your space.

Stir in the chunjang (black bean paste). Let it cook for a few minutes, stirring to ensure the paste coats all the vegetables and meat evenly. The mixture should darken slightly as it sauté. You’ll release the intense flavors of the black bean paste during this step.

Pour in a bit of water to adjust the consistency. Next, slowly add the potato starch mixture we prepared earlier, stirring continuously. This will help thicken the sauce, making it cling beautifully to the noodles. Let it simmer for another 3 to 5 minutes.

Finish off with a splash of toasted sesame oil and a teaspoon of honey for a touch of sweetness. Give it a taste and adjust seasoning if necessary. You want a balance of savory, sweet, and umami flavors.

While your sauce is simmering, bring a separate pot of water to a boil. Cook the noodles according to package instructions. Once done, drain and rinse them under cold water to stop the cooking process.

Now that you have your noodles and sauce ready, it’s time to combine. Serve the noodles in a bowl and pour that luscious black bean sauce over them. Top it off with the sliced cucumber for that refreshing crunch. Enjoy!