Add oil to a skillet and let it heat up. Sauté the pork and potatoes together, stirring it for about three minutes or until slightly browned.
Add the zucchini and onions, sautéing all ingredients for another three minutes.
Put the bean paste, sugar, sesame oil, and garlic, again continuing to stir until all ingredients are well combined. Continue to sauté everything for about four minutes.
Add the lukewarm water and carrots, letting it boil. Once it begins to boil, reduce the heat and let it simmer.
While it simmers, mix the cornstarch with cold water, then add it to the sauce. Stir the mixture until it thickens.
Leave the mix for 15 minutes. You can also remove the pan from heat once the vegetables are cooked and slightly tender. Remember, not TOO soft.
While the sauce and vegetables are cooking, prepare the noodles according to what the package instructs. You can also make handmade noodles beforehand for an even fresher taste.
Once the sauce and noodles are ready, put the noodles in a large bowl, then add the chunjang sauce over it. Mix them all together.
Serve the noodles with sliced raw onions and a splash of white vinegar for your happy diners to add to the dish if desired. Enjoy!