To begin, heat 2 tablespoons of cooking oil in a large pan over medium heat. Add the diced pork or beef and cook until browned and slightly crispy. This will render the fat and build a flavourful base. Remove any excess oil but leave about 1 tablespoon in the pan for sautéing the vegetables.

Add the diced onion, zucchini, potato, and cabbage to the pan. Stir fry for 5–7 minutes until the vegetables soften slightly and the onion turns translucent. Season lightly with salt and pepper to enhance the natural flavours of the vegetables.

Push the vegetables to one side of the pan. In the cleared space, add 3 tablespoons of black bean paste. Toast the paste gently in the pan for 1–2 minutes to reduce bitterness, stirring constantly to prevent burning.

Mix the toasted black bean paste into the vegetables and meat, ensuring everything is well coated. Add 1 tablespoon of sugar to balance the flavours, followed by 2 cups of water or chicken stock. Stir well to combine.

Bring the mixture to a simmer and cook for 10–12 minutes, allowing the flavours to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking, and adjust seasoning with additional salt or sugar if needed.

While the sauce is simmering, cook the noodles. Bring a large pot of water to a boil and add the fresh noodles. Cook according to the package instructions (usually 3–5 minutes). Drain the noodles and rinse them briefly under cold water to stop the cooking process and remove excess starch. Set aside.

To thicken the sauce, add the corn starch slurry (1 tbsp corn starch mixed with 2 tbsp water) to the pan. Stir immediately to avoid lumps and cook for 1–2 minutes until the sauce reaches a silky consistency. If the sauce is too thick, add a splash of water or stock to adjust.

To serve, place a portion of noodles in a bowl and ladle the black bean sauce generously on top. Garnish with julienned cucumber and a halved boiled egg, if desired. Serve with kimchi or pickled radish (danmuji) for a refreshing contrast. For an authentic touch, toss the noodles and sauce together just before eating to evenly coat every strand.