Jjajangmyeon may seem complex, but this recipe breaks it down into manageable steps. The key is preparing all ingredients before you start cooking and understanding the proper sequence. The black bean paste needs to be pre-fried to remove bitterness, and the sauce should be thick enough to coat the noodles without being too runny.

1. Step 1: Stir-fry the black bean paste to remove bitterness

   Prepare the black bean paste by heating 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the black bean paste and stir-fry for about 2-3 minutes until fragrant. This helps remove the bitter taste. Set aside.

2. Step 2: Prepare vegetables while water boils

   Bring a large pot of water to a boil for the noodles. While waiting, prepare all vegetables by dicing them into uniform pieces.

3. Step 3: Stir-fry the pork until no longer pink

   Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat. Add the diced pork and stir-fry until the meat is no longer pink, about 3-4 minutes.

4. Step 4: Add vegetables in stages

   Add the diced onion to the pork and stir-fry for 2 minutes until it begins to soften. Then add the potato and zucchini, continuing to stir-fry for another 3-4 minutes.

5. Step 5: Simmer until potatoes are tender

   Add 1 cup of water to the wok, cover, and let simmer for about 5-7 minutes until the potatoes are tender when pierced with a fork.

6. Step 6: Add black bean paste and sugar

   Once the vegetables are tender, add the prepared black bean paste and sugar. Stir well to combine and let it simmer for 2-3 minutes.

7. Step 7: Thicken the sauce with cornstarch

   Give the cornstarch mixture a quick stir and pour it into the wok. Stir continuously until the sauce thickens, about 1-2 minutes. Add the sesame oil, stir to incorporate, then remove from heat.

8. Step 8: Cook noodles until al dente

   While preparing the sauce, cook the noodles according to package instructions until they are al dente. Fresh noodles typically take 3-4 minutes, while dried may take 4-6 minutes. Drain and rinse briefly with cold water to prevent sticking.

9. Step 9: Serve with fresh garnishes

   Divide the noodles among four serving bowls. Ladle the hot black bean sauce over the noodles. Garnish with julienned cucumber and yellow pickled radish if using.

10. Step 10: Mix before eating

    Serve immediately, stirring the noodles and sauce together just before eating to coat the noodles evenly with the rich sauce.

For an authentic Korean dining experience, serve jjajangmyeon with danmuji (yellow pickled radish) on the side. Many Koreans also enjoy this dish with a side of kimchi. If you prefer a spicier version, add a small amount of gochujang (Korean chili paste) to the sauce.