Jjajang tteokbokki

Method

1. 1 Fry the chunjang (black bean paste) in oil over low heat for 2 minutes to remove the bitterness; this is a mandatory step.
2. 2 Soak the rice cakes until soft, then drain.
3. 3 Sauté the diced pork until cooked through, then add the onions, potatoes, and zucchini.
4. 4 Pour in the fried black bean paste, stir well, add enough water to cover, and cook for 10 minutes until the vegetables are tender.
5. 5 Mix cornstarch with water and pour it into the sauce to thicken it, then add the rice cakes and stir for another 3 minutes.