Instant Pot Method:

Cup of Yum
1. Cut ¼ head of small cabbage.
2. Dice a small onion. 
3. Peel and cut 1 medium size of potato. 
4. Next, cut one small zucchini. (I used zucchini from my garden, it's bigger and I only used half.)
5. After, cut a small cucumber into strips and set it aside. (For topping)
6. The following, dice 2 pieces of chicken thighs.
7. Add 1 tablespoon of sesame oil, ¼ teaspoon of salt, ½ teaspoon of garlic powder and mix it well. Let it marinate a few minutes (around 5-10 minutes). 
8. In a container, add ½ cup of fermented black soybean paste, 1 teaspoon of sugar and ½ cup of water. Mix it very well. 
9. After that, push the sauté button on the instant pot. Pour 1 tablespoon of vegetable oil into the instant pot, add onion and cabbage. Stir fry them a little bit. 
10. Then, add cut potato and marinated chicken. Stir fry them a little bit. Later, add zucchini. 
11. Pour the black bean sauce mixture and ½ cup of water into the instant pot. 
12. Mix the sauce well with vegetables and chicken. Then, close the lid and vent. Push the button manual adjust time for 1 minute at high pressure and natural release. 
13. Meanwhile, boil a pot of water. Wait until water is boiling, add some dry flour noodles. (I added around 5 servings of noodles.)
14. When the noodles are done, drain and rinse it. After that, put some in a bowl. 
15. Put 2 tablespoons of potato starch and 2 tablespoons of water in a container. Mix it well. 
16. Once the sauce is done, open the lid and push the sauté button. Then, pour the potato starch mixture into the sauce and keep stirring until the sauce thickens. Then, pour the sauce over the noodles and top with some cucumber. 

Top Stove Method:

1. Cut ¼ head of small cabbage.
2. Dice a small onion. 
3. Peel and cut 1 medium size of potato. 
4. Next, cut one small zucchini. (I used zucchini from my garden, it's bigger and I only used half.)
5. After, cut a small cucumber into strips and set it aside. (For topping)
6. The following, dice 2 pieces of chicken thighs.
7. Add 1 tablespoon of sesame oil, ¼ teaspoon of salt, ½ teaspoon of garlic powder and mix it well. Let it marinate a few minutes (around 5-10 minutes). 
8. In a container, add ½ cup of fermented black soybean paste, 1 teaspoon of sugar and ½ cup of water. Mix it very well. 
9. After that, pour 1 tablespoon of vegetable oil into a pot/pan, add onion and cabbage. Stir fry them a little bit. 
10. Then, add cut potato and marinated chicken. Stir fry them a little bit. Later, add zucchini. 
11. Pour the black bean sauce mixture and ½ cup of water into the pot/pan. 
12. Mix the sauce well with vegetables and chicken. Then, cover the lid and let it simmer for 5-8 minutes until the potato is soft. 
13. Meanwhile, boil a pot of water. Wait until water is boiling, add some dry flour noodles. (I added around 5 servings of noodles.)
14. When the noodles are done, drain and rinse it. After that, put some in a bowl. 
15. Put 2 tablespoons of potato starch and 2 tablespoons of water in a container. Mix it well. 
16. Then, pour the potato starch mixture into the sauce and keep stirring until the sauce thickens. Then, pour the sauce over the noodles and top with some cucumber.