Jjajangmyeon (noodles with black bean sauce)

Cut the pork, skin on, and all the vegetables into small cubes.

Heat a pan over medium-high heat with oil and stir-fry the pork cubes until very crispy.

Drain off the pork fat and use olive oil instead. Stir-fry the radish and sweet potato, then after two minutes the onion and zucchini.

Pour in water until the ingredients are almost submerged, cover and boil.

In a small pan over medium-high heat, fry the black bean paste in a tablespoon of oil; leave the extra oil behind.

When a piece of sweet potato is cooked, stir in the fried black bean paste until brownish.

Mix potato starch with water and drizzle it in, stirring, until the sauce turns sticky and shiny; add about a teaspoon of sugar.

Cook the noodles by the package directions, covered, just before eating.

Add a little sesame oil to the sauce, put it over the noodles, garnish with cucumber and serve with oi-kimchi.