Instructions

1. 1

   Dice onion, zucchini, and cabbage into 1 cm pieces, and pat the pork dry.

2. 2

   Heat 1 tbsp oil, fry chunjang on low heat for 1 minute, then scoop it out to remove bitterness.

3. 3

   In the same pan, cook pork over medium heat, then add onion and sauté until translucent.

4. 4

   Add zucchini and cabbage, stir-fry 2 minutes, then mix in the fried chunjang.

5. 5

   Pour in 250 ml water, simmer 5 minutes, then thicken with starch slurry.

6. 6

   Serve rice in bowls and spoon the hot black bean sauce on top.

Tips

Nutrition (per serving)