Jjajangmyeon (Korean-Chinese Black Bean Noodles)

Bring a large pot of water to a boil. Prepare the vegetables by dicing the onion and zucchini into uniform 1/2-inch cubes.

In a wok or heavy-bottomed skillet, heat the olive oil over medium-high heat. Add the diced pork belly and sear until golden brown and the fat has rendered.

Add the onion and sauté until translucent and sweet. Add the zucchini and cook for another 2-3 minutes until just tender.

Push the ingredients to the side and add the chunjang paste to the center of the pan, frying it for 1 minute to bloom the aroma, then toss everything together to coat.

Add a splash of water (about 1/4 cup) to create a thick, glossy sauce, and simmer until the vegetables are cooked through and the sauce coats the back of a spoon.

Boil the noodles according to package instructions until chewy (al dente). Drain well.

Divide the noodles into deep bowls. Ladle the rich black bean sauce over the center. Garnish with a generous handful of fresh julienned cucumber for a cooling crunch.

Serve immediately, instructing your guests to mix the noodles and sauce thoroughly before eating, ideally accompanied by danmuji (yellow pickled radish).