Cream Jjajangmyeon

Heat Vegetable Oil in a large wok or deep pan over medium heat. Add Chunjang and stir-fry continuously for 5-7 minutes until fragrant and slightly less bitter. Transfer the roasted Chunjang to a bowl, leaving any excess oil in the pan.

Add Pork Belly to the same pan and cook over medium-high heat until browned and rendered, about 5-7 minutes. Drain off any excessive fat, leaving a small amount.

Add minced Garlic and minced Ginger to the pan with the Pork Belly and sauté for 1 minute until fragrant.