✅️A. DICED VEGGIES - Prep all ingredients listed in ✅️A. Soak mushrooms in hot water to soften before chopping. Measure seasonings listed in ✅️B. Prepare corn slurry to be used to thicken the gravy by mixing cornflour + water. See ✅️C. See pic down below to see the type of ingredients we used to make this dish.

Set aside all chopped ingredients. See pic below for reference.

All seasonings are within reach.

Heat 1/3 of natural oil in a pan. Fry 1/2 cup of black bean paste or chunjang for 2-3 minutes. Stir continuously. Transfer to a bowl, leaving the oil inside the pan.

Add extra oil if needed. Using the same hot oil add chicken, onion and garlic. Cook until onion is translucent and chicken has turned opaque or white.

Stir in the rest of the chopped veggies (zucchini, spring onions, cabbage, mushrooms). Sauté until tender. Return the black bean paste to the pan. Add seasonings (sweet soy sauce, sugar, chicken seasoning powder or chicken bouillon, salt & white pepper powder to taste). Stir to mix.

Thicken the sauce or gravy with corn starch slurry (✅️C). Make sure to whisk the corn starch mixture before pouring. Stir to mix. Simmer on low until the gravy is thick and glossy.

To assemble: FRESH NOODLES - Bring a pot of water to a rolling boil. Add the noodles and cook until the noodles is done, remove from the heat, drain the water completely and transfer to a serving bowl. Top with sufficient amount of black bean sauce. Drizzle a splash of sesame oil and garnish with thinly julienned cucumber 🥒

SUBSTITUTION: 1. Any thick noodles or udon (prepare according to its package instructions). 2. Use broth (meat or chicken broth) instead of water. Prepare corn slurry with less water (1/4 C water + 1 TBSP corn flour) so the rest of the liquid for the gravy will come from the broth.