6 ounces/155 grams pork loin or shoulder, sliced thinly into strips measuring 1/8" wide and 1" long 1 tbsp mirin or rice wine 1/2 tsp grated ginger 4 cloves of garlic, minced and divided salt and pepper to taste, around 1/4 tsp each 2 large onions, sliced thinly into 1/8" slices 2 medium squash, sliced thinly into 1/8" slices 1/2 head (around 2.5 cups) green cabbage, shredded thinly into 1/8" slices 1 cup of radish, cubed into 1/8" slices 1 carrot, sliced lengthwise into 1/8" slices (optional) salt and pepper to taste 185 grams/~7 tbsp (around 3/4 cup) of roasted Korean black bean paste (bokkeum jja jang) 1 cup chicken broth 1 tbsp oyster sauce 1 tbsp vegetable oil 1 tbsp potato or corn-starch 1 tbsp water salt and pepper to taste cucumber slices, to garnish hand-pulled noodles, per serving cooked according to package instructions
Marinate pork, rice wine, ginger, 1 tsp garlic, and salt and pepper in a bowl and set aside. Bring a large pot of water to a boil. Add 1 tbsp of vegetable oil to a large pot over high heat. When the oil is hot, add the pork and stir fry quickly until the pork is browned, around 2 minutes. Remove the pork to a small bowl and set aside. To the hot pot, add the remaining garlic and add sliced onions. Cook for 2 minutes until slightly wilted and browned and then add the remaining vegetables and cook, stirring frequently for one minute. Mix the jjajang paste, chicken broth, and oyster sauce in a small bowl and then add to the pot. Add the noodles and cook according to package directions. Once the sauce comes to a boil, add the slurry of cornstarch and water and bring to a boil. It should thicken immediately. Turn off the heat. Drain the noodles thoroughly and rinse once with cold water. Divide evenly amongst bowls and serve, topped with around 1-2 cups of sauce. Garnish with cucumbers.