Heat up a pan on med high heat, and add olive oil. Once the oil is hot, add the minced ginger and garlic. Stir fry constantly for 1 minute.
Add the pork and continue stir frying until no longer pink (approximately 3-5 min).
Then add the cabbage, onion, potato, and zucchini. Stir and lower the heat to medium. Cover and cook for around 10-15 minutes or until the vegetables are tender, stirring every so often.
Add 1 cup of chicken broth, soy sauce, sugar, black pepper, and the Korean black bean paste. Bring to the boil, and then turn down the heat and simmer for about 5-10 minutes.
In the meantime, heat up water and cook your noodles of choice according to package directions.
Add the rice vinegar as a final step and the jajangmyeon is ready to eat!