Korean Black Bean Noodles (Jajangmyeon)

For Jajangmyeon Sauce

1. To pre-fry Korean black bean paste (chunjang), heat oil in a wok over medium-low heat, and add chunjang paste. Stir-fry for 2-3 minutes. Use a fine mesh strainer to scoop the paste onto a small plate and set aside. Discard the oil and clean the wok.
2. Heat lard in the wok over medium-high heat. Add the leek and sugar, stir-frying until the leek is slightly caramelized. Add pork and cook until no longer pink.
3. Stir in cabbage and onion, cooking until slightly softened. Add zucchini pieces and toss. Mix in the reserved chunjang paste and oyster sauce, ensuring that all meat and vegetables are coated evenly.
4. Pour in water and chicken powder, stirring well. Bring the sauce to a boil and cook for 3 minutes. Add the starch slurry and cook until the sauce thickens.

For Noodles

1. Meanwhile bring a pot of water to boil. Add the noodles and cook according to the package direction, and drain. Be careful not to overcook them.
2. Place a portion of noodles in each bowl and ladle the sauce over them. Garnish with optional cucumber matchsticks, if desired. Alternatively, you can serve the sauce over cooked rice, creating a dish known as jjajangbap (짜장밥).Note: Jjajangmyeon is traditionally accompanied by pickled radish slices. However, a modern twist involves pairing the dish with green onion kimchi (pa kimchi), which creates a delightful combination.