2 tablespoons potato starch
3 tablespoons vegetable oil
10 ounces (283 grams) skinless pork belly, cut into 1/4-inch cubes
1 1/2 cups (300 grams) cups diced onions
3 cloves garlic, grated or minced
1 teaspoon grated peeled fresh ginger
1 1/2 cups (300 grams) diced peeled potatoes* (see Cook's Note)
1 cup (200 grams) diced zucchini
1/2 cup (100 grams) diced daikon radish
2/3 cup (150 grams) Korean black bean paste** (chunjang; see Cook's Note)
1 teaspoon brown sugar
1 teaspoon kosher salt or sea salt
Freshly ground black pepper
17 ounces (481 grams) Chinese-style fresh wheat noodles (jjajangmyun)
Large handful seeded and julienned cucumber, for garnish
Roasted sesame seeds, for garnish
Toasted sesame oil, for drizzling
*For even cooking and a nice presentation, cut all the vegetables into uniform 1/2-inch dice. **Do not substitute Chinese black bean sauce here, as it is completely different.
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