Korean Black Bean Noodles

Dice the onion, zucchini, and potato into small, even cubes so they cook at the same pace.

Loosen the ground pork with a spoon or chopsticks before it goes into the pan, which helps it brown instead of clumping.

Heat the 3 tablespoons of oil over medium-low heat, then add the black bean paste.

Stir constantly for 1-2 minutes until the paste looks glossy and smells roasted, keeping the heat moderate so it does not scorch.

Add the 140 g of ground pork to the same pan and cook over medium heat.

Break it up as it cooks until the pink color disappears and the rendered fat looks clearer, which builds a cleaner base for the sauce.

Add the onion, zucchini, and potato, then stir-fry for 4-5 minutes.

Stop when the onion turns translucent and the potato edges look slightly cooked, but keep the vegetables moving so the paste residue does not stick.

Return the fried paste, then add the sugar and 300 ml of water.

Simmer over medium heat for 7-9 minutes, until a chopstick or fork goes into the potato easily and the sauce tastes rounded instead of raw.

Stir the starch slurry again, then drizzle it in gradually while mixing until the sauce coats a spoon thickly.

Boil the noodles, rinse briefly in cold water, drain well, and spoon the hot sauce generously over them.