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Cook the jjajangmyeon noodles according to the package instructions until they are al dente. Drain and set aside.
Heat oil in a non-stick pan and fry chunjang for around 6-7 minutes (this gets rid of any bitterness and tartness). Set aside.
Clean your pan and heat another tbsp of oil. Fry tofu and shiitake mushroom for a few minutes til tofu is golden brown -season with salt and pepper and set aside in a separate bowl to the chunjang.
Return the pan to medium heat with another tablespoon of oil and fry onion and zucchini for a few minutes until onion is translucent. Add Garlic and cabbage and fry for further few minutes.
Turn heat to medium-low and make a little space in the middle of your veggies. Add the chunjang in the middle and let the heat re-soften it for 1 minute or so, breaking it up with your spatula.
Add half the water and mix well until the sauce has dissolved. Add the remaining water mix along with oyster sauce, mirin, msg and sugar to season and let sauce heat through.
Mix cornstarch and water together in a small bowl and add to the sauce, stirring in completely. Cook til sauce is your desired thickness.
Serve on top of cooked noodles along with sliced cucumber and toasted sesame.