Black Bean Pork and Cabbage Rice, Jjajangbap (3)

Dice pork, onion and cabbage into 1–2 cm pieces, keeping a separate raw-meat board.

Stir-fry chunjang in oil over medium heat for about 2 minutes and reserve.

Cook pork in a pot; add onion and cabbage and stir-fry until soft.

Add fried paste and water, simmer 6–8 minutes and confirm the pork is thoroughly cooked.

Make a slurry with starch and 30 mL water, stir gradually into the sauce until thick, then add sesame oil.

Serve over three bowls of warm rice immediately; refrigerate leftovers promptly.