Bring a large pot of Water to a boil and cook the Fresh Wheat Noodles according to package instructions until just tender; drain and set aside.
While the noodles cook, cut the Pork Belly into bite-sized cubes, thinly slice the Onion, cut the Zucchini and Potato into small dice, mince the Garlic, and julienne the Cucumber for garnish.
Heat 1–2 tablespoons of Vegetable Oil in a large skillet or wok over medium-high heat. Add the pork and stir-fry until browned and some fat has rendered.
Add the onion and garlic and cook until translucent and fragrant, then add the zucchini and potato and stir-fry for 3–4 minutes until they start to soften.
Push the ingredients to the side, add the Korean Black Bean Paste to the hot pan and fry it briefly in the oil to bloom its flavor; then mix it through the meat and vegetables and sprinkle in the Sugar.
Pour in about 1 to 1 1/2 cups of the hot water, bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender and the flavors meld, about 8–10 minutes.
Make a slurry by mixing 1–2 tablespoons of Cornstarch with a little cold water, then slowly stir the slurry into the simmering sauce until it thickens to a glossy, coat-the-back-of-a-spoon consistency; adjust thickness with more water or cornstarch as needed.
To serve, divide the cooked noodles between bowls, ladle the black bean sauce over the noodles, top with the julienned cucumber, and finish with a light drizzle of Toasted Sesame Oil.
