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Prep time: 10 minutes

Cook time: 20 minutes

Servings: 2-3


-7oz/ 200g pork (optional)

-1/2 carrot, diced

-1/2 zucchini, diced

-3 cabbage leaves, diced

-1/2 small onion

-1 tbsp mirin

-300ml water

To serve:

-cooked rice

-fried egg (optional)


-2 1/2 tbsp black soybean paste

-1 tbsp oyster sauce

-1 tbsp soy sauce

-starch water: 2 tbsp cornstarch, 4 tbsp water


  1. Dice onions, zucchini and cabbage into small pieces.

  2. Cut pork chops into small chunks. Place into a small mixing bowl. Season with mirin, salt and pepper. Let it marinade for 10 minutes.

  3. Take out a large frying pan. Place on medium-high heat. Put in a good amount of cooking oil. Once the pan is hot, place in the onions and pork pieces. Stir it around until the pork is cooked, about 7-9 minutes.

  4. Then add in the zucchini and cabbage pieces. Stir everything around for 2-3 minutes until the onions turn translucent. Turn heat off and pour the stir-fry out into a mixing bowl. Set aside for now. Clean frying pan out with a paper towel.

  5. Tip: when making the jjajang sauce, fry the chunjang paste. The frying process gets rid of the bitter taste in the black paste. Fry the paste on a low heat before adding any other ingredients. Stir for 2 minutes (on low heat).

  6. After 2 minutes, add in the stir-fried veggies into the frying pan. Mix and stir everything together for additional 2 minutes. Now, add in water. Raise the heat to medium and bring the mixture to a gentle boil. Let the mixture gently boil until the zucchini gets soft. Stir occasionally. It should take around 5 minutes.

  7. Meanwhile, make the starch water: mix the water and cornstarch. Add in hald of the starch water to the pan in a circular motion and mix well. Simmer for about 1 minutes and check the consistency. Add in more of the starch water until it is not soupy but a thick sauce. Serve on top or on the side of cooked rice-optional: top rice with a fried egg and enjoy!

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