Chunjang (black bean noodles)

Instructions

1. Cut the potatoes, carrot and zucchini into small cubes, and the onion into a fine dice.
2. Heat the oil in a saucepan and brown the pork for 5 minutes, until nicely coloured.
3. Add the onion, garlic and ginger, then cook for 2 minutes.
4. Stir in the black bean paste and fry it for 2 minutes, stirring to release its aroma.
5. Add the vegetables, sugar and stock, then simmer for 15 minutes over low heat until the potatoes are tender.
6. Thicken the sauce with the diluted cornstarch until it coats the spoon, then add the soy sauce and vinegar.
7. Cook the noodles according to the packet, drain and divide them into bowls. Generously spoon over the sauce and serve with the cucumber and egg.