Rose jjajangmyeon

Dice pork belly, onion, zucchini, cabbage, and potato into 1.5cm cubes. Mince garlic and ginger. Slice spring onion thinly.

Heat 20g vegetable oil in a wok or large pan over medium heat. Add chunjang and stir-fry for 5-7 minutes until fragrant and slightly less bitter. Remove chunjang from the pan and set aside.

In the same pan, add another 10g vegetable oil. Add diced pork belly and stir-fry until browned and cooked through.