Heat vegetable oil in a saucepan over medium-high heat.

While the oil heats, cut green onions into 1-inch pieces.

Add the green onions to the hot oil. Turn the heat down to medium and fry until they are dark brown.

Strain the oil through a sieve into a bowl to remove the green onions. This is your infused oil.

In a separate saucepan, add the black bean paste and 3 tablespoons of the infused oil.

Fry the black bean paste over low heat, stirring constantly for a couple of minutes until it becomes fragrant and bubbly. Then set it aside.

Finely chop the pork shoulder into small pieces.

Chop the cabbage, onion, potato, and zucchini into small, bite-sized pieces.

Prepare the seafood by chopping the shrimp and cuttlefish.

Heat the remaining infused oil in a large pan or wok. Add the chopped pork and stir-fry for 5-6 minutes until crispy and brown.

Add all the chopped vegetables to the pan and stir-fry for about 5 minutes until slightly softened.

Add the fried black bean paste, chopped shrimp, and cuttlefish to the pan. Stir-fry everything together.

Add 3 cups of water, stir well, bring to a boil, and cover. Cook for about 10 minutes until the potatoes are fully cooked.

In a small bowl, mix potato starch and 1/4 cup of water to make a slurry.

Slowly stir the slurry into the simmering sauce to thicken it.

Add sugar and sesame oil. Stir to combine, then turn off the heat.

Bring a large pot of water to a boil. Add the noodles and cook for 5-6 minutes, stirring occasionally.

Drain the cooked noodles and rinse them thoroughly under cold running water. Drain well.

Turn the heat back on for the sauce. Add the cooked noodles to the sauce and mix everything together until well combined.

Transfer the noodles and sauce to a large platter and serve immediately with yellow pickled radish (danmuji) on the side.