Heat a deep pan with 1 tbsp oil and stir fry pork belly until golden brown and crispy.
Pour and drain out the excess fat in pan.
Add radish and fry for 1 minute
Add potato, onion and zucchini and fry for another 3 minutes until potato looks translucent.
Push ingredients to side edges of pan and add 2 tbsp oil to centre of pan, then add black bean paste and stir fry the paste.
Then mix everything in the pan and keep stirring until well combined.
Add water and let it cook with lid closed until the radish and potatoes have softened.
Add the starch slurry little by little, keep stirring until the it thickens.
Remove from heat and add sesame oil
Line cooked noodles in the bowl. Top it with the jajang sauce. Garnish with julienned cucumber. Serve with pickled radish and onion slices.