Rice with Blackbean Sauce (Jjajangbap)

Steps

1. 1
   Heat about 1 tablespoon of cooking oil in a small pan over medium heat. Add the black bean paste and stir-fry for about 2 minutes to develop a richer, sweeter aroma, then turn off the heat.
2. 2
   Prepare the ingredients: wash the cabbage, remove the core, and chop into bite-sized pieces; chop the onion; and cube the pork.
3. 3
   Cook the pork in a large pot without oil over medium-high heat. Add about 1/2 teaspoon of black pepper and stir continuously for about 5 minutes until the pork begins to brown slightly.
4. 4
   Add the chopped onion and cabbage to the pork and mix well together.
5. 5
   Pour in the roasted black bean paste and stir to combine.
6. 6
   Add 1 cup of water, reduce heat to medium, cover the pot, and simmer for 6 minutes.
7. 7
   Mix 1 tablespoon of potato starch with 1 tablespoon of water to create a starch slurry.
8. 8
   Check that the pork is tender and cabbage is cooked through, then pour in the starch slurry and stir to thicken the sauce.
9. 9
   Finish with a drizzle of sesame oil for aroma and turn off the heat.
10. 10
    Spoon the black bean sauce over a bowl of warm rice and serve with kimchi on the side.