1. Place a small saute pan over low heat and add the ½ cup oil. When it's warm, add the black bean paste and cook for 25 minutes, stirring constantly to prevent it burning on the bottom of the pan (the oil and paste will emulsify). Remove from the heat and place in a bowl.

2. Place a medium saucepan over medium heat and add the 2 tbsp oil. When hot, add the diced pork belly. Season with a little salt and cook, stirring constantly, for about 10 minutes; you want it crispy and golden-brown. Then add the garlic, ginger and onion and cook for 5 minutes, stirring to incorporate. Add the zucchini and the black bean paste, gochugaru, sugar and cook for another 5 minutes, stirring constantly.

3. Pour in the stock, bring to a simmer and cook for a further 10 minutes. In a small bowl, make a slurry by whisking the cornflour and 3 tablespoons cold water together until dissolved. Pour the slurry carefully into the simmering sauce, stirring continually. Cook for 5 minutes until the sauce thickens and becomes glossy.

4. Meanwhile, prepare a bowl of iced water. Drop the noodles into a large pot of salted boiling water and cook to the manufacturer's instructions before draining them and placing them in the iced water. This will give them a bouncy, chewy texture. Now place them back in boiling water for 20 seconds to warm up.

5. Place the noodles in 4 bowls and spoon over the sauce. Place a pile of cucumber on top, add a good grind of pepper and serve.

Find more of Neil Perry's recipes in the Good Food Favourite Recipes cookbook.