Jjajangmyeon

Dice pork belly into 1-1.5 cm cubes. Dice onion, zucchini, potato, and cabbage into similar sized pieces. Mince garlic and ginger.

Heat 30g of vegetable oil in a large wok or pot over medium heat. Add the chunjang and stir-fry continuously for 5-7 minutes until fragrant and slightly less bitter. Be careful not to burn it. Remove the roasted chunjang and set aside.

In the same wok, add another 20g of vegetable oil. Add the diced pork belly and stir-fry until browned and cooked through, about 5-7 minutes.