Jajangmyeon Noodles in Black Bean Sauce

Ingredients

• 4 Ounces pork loin, cut into 1/2- to 3/4-inch cubes
• 1 Tablespoon rice wine or mirin
• 1/2 Teaspoon grated ginger (optional)
• Salt and pepper, to taste
• 5 Tablespoons Korean black bean paste (chunjang or jjajang)
• 1-3 tablespoons vegetable oil
• 1 Tablespoon sugar, or to taste
• 1 Tablespoon oyster sauce (optional)
• 1 large onion, cut into 1/2- to 3/4-inch cubes
• 4 Ounces cabbage, cut into 1/2- to 3/4-inch cubes
• 1/2 zucchini, cut into 1/2- to 3/4-inch cubes
• 1 Cup chicken stock or water
• 1-2 tablespoons cornstarch*
• 1/4 Cup water
• 12-14 ounces fresh jajangmyeon or udon noodles
• Cucumber matchsticks, for garnish (optional)

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