1 bundle jajang noodles (boiled and strained)
1 cup radish (cut into cubes)
1 cup zucchini (cut into cubes)
1½ cup onion (cut into small chunks)
1 cup potato (peeled and cut into cubes)
3 tbsp oil
½ cup black bean paste
2 tbsp of potato starch, combine with ¼ cup water and 1 tsp sugar, combine to make slurry
1 tsp sesame oil
½ cup cucumber (julienned)
2 cups water (enough to cover stew)
1 tbsp yellow preserved radish (for serving)
2 tbsp thick onion wedge slices (for serving)
Line cooked noodles in the bowl. Top it with the jajang sauce. Garnish with julienned cucumber. Serve with pickled radish and onion slices.