Jjajangbap: Black Bean Sauce with Rice, a Savory Dish

Prepare all ingredients: Dice the pork, onion, zucchini, and potato (if using) into small, uniform pieces. Cook short-grain rice according to package instructions.

Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium heat. Add the chunjang (black bean paste) and stir-fry for 2-3 minutes, pressing it against the pan to 'fry' it. This removes bitterness and deepens the flavor. Remove the fried chunjang from the pan and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the diced pork and stir-fry until browned and cooked through, about 5-7 minutes.

Add the diced onion, zucchini, and potato (if using) to the pan with the pork. Stir-fry for 5-7 minutes until the vegetables start to soften.

Return the fried chunjang to the pan. Add the sugar, soy sauce, and chicken or vegetable broth. Stir well to combine, bringing the sauce to a simmer. Reduce heat to low, cover, and let it simmer for 10 minutes, allowing the flavors to meld and the vegetables to become tender.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.

Serve the hot jjajang sauce generously over individual bowls of freshly cooked short-grain rice. Garnish with julienned cucumber, if desired.