Jjajang Bokkeumbap

Dice the pork belly, onion, zucchini, and potato into 1cm cubes. Mince the garlic and ginger. Thinly slice the scallions, separating the white and green parts. Julienne the cucumber for garnish.

Heat 15g of vegetable oil in a wok or large pan over medium heat. Add the chunjang and stir-fry for 3-4 minutes until fragrant and slightly glossy. Remove the stir-fried chunjang from the pan and set aside.

In the same pan, add another 5g of vegetable oil. Add the diced pork belly and stir-fry until browned and cooked through, about 5-7 minutes. Remove excess fat if desired.