Prep time: 10 minutes
Cook time: 20 minutes
-7oz/ 200g pork (optional)
-1/2 carrot, diced
-1/2 zucchini, diced
-3 cabbage leaves, diced
-1/2 small onion
-1 tbsp mirin
-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
Dice onions, zucchini and cabbage into small pieces.
Cut pork chops into small chunks. Place into a small mixing bowl. Season with mirin, salt and pepper. Let it marinade for 10 minutes.
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.
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.
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).
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.
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!