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In a heated pan, pour in 10 g of avocado oil and add 45 g of black bean paste. Fry it for about 3 minutes, then set it aside.
In the same pan, add diced half of a white onion, sliced zucchini, and three minced garlic cloves. Cook until they are softened.
Next, add 200 g of beef tenderloin to the pan and cook until it is browned.
Return the black bean paste mixture to the pan and stir it in.
Mix in the potato starch slurry, ½ cup of water, salt, MSG, and 15 g of allulose. Let it simmer until the sauce thickens.
While the sauce is simmering, boil some Korean udon-style noodles, then drain them.
Serve the noodles topped with the thickened sauce, and optionally garnish with cushkado and cucumber slices.