Jjajangbap

1. Dice the Pork belly, Korean radish, Onion, Zucchini, and Potato into 1-1.5 cm cubes. Mince the Garlic and Ginger.

2. Heat 50g of Vegetable oil in a large wok or pot over medium-low heat. Add the Chunjang and stir-fry for 5-7 minutes until fragrant and slightly less bitter, being careful not to burn it. Remove the fried Chunjang and set aside.

3. In the same wok, add the remaining 30g of Vegetable oil. Add the diced Pork belly and cook until browned and the fat is rendered.