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Heat a large Dutch oven or large, deep skillet over medium. Add the oil and pork belly, season with salt and cook, stirring occasionally, until browned and some fat has rendered, about 10 minutes.
Raise the heat to high. Add the onion and cabbage and cook, stirring occasionally, until softened and the bottom of the pot starts to get brown and sticky, 3 to 5 minutes. Add more oil if the bottom is dry.
Add the chunjang and cook, stirring constantly, until the pork is slicked with the paste, 30 seconds to 1 minute.
Stir in the chicken broth and maple syrup, scraping the bottom of the pot to release any caramelized brown bits. Bring to a boil and reduce the heat to medium-low. Cover and simmer until the pork is tender, about 20 minutes.
Peel and grate the potato, then stir it into the sauce and raise the heat to high to bring to a boil. Cook, stirring occasionally, until thick like gravy, 10 to 15 minutes.
Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, then transfer with tongs to a colander or sieve in the sink. Rinse under cold water until no longer sticky, then dunk back into the hot water to reheat the noodles. Drain well, then distribute the noodles among bowls.
Generously ladle the jjajang sauce over the noodles, top with the cucumbers and eat immediately.