Step 1

Dice onion, potato, zucchini and cabbage into small pieces.

Step 2

Cut pork chops into small chunks. Place into a small mixing bowl. Season with mirim (1T), salt and pepper (few shakes). Let it rest for 10 minutes.

Step 3

Take out a large frying pan. Place on medium-high heat. Put in a good amount of cooking oil. Once the pan is hot, place-in the potatoes, onions and pork pieces. Stir it around until the pork pieces loses all the red color on the outside.

Step 4

Then add-in the zucchini and cabbage pieces. Stir everything around for 2-3 minutes until the onions turn translucent. Turn heat off and empty stir-fry out into a mixing bowl. Set aside for now. Clean frying pan out with a paper towel for next step.

Step 5

Put your frying pan back on a low-heat (!). It will still have residual heat from the previous step.

Step 6

Then add in 3 Tablespoons of cooking oil. Let it get hot.

Step 7

Once hot, place the Chunjang paste (4 Tablespoons) into the oil. The paste will gently sizzle in the oil. (Adjust heat if necessary.) Then stir around in the oil for 2 minutes with a wooden spoon.

Step 8

After 2 minutes, add in the stir-fried veggies into the frying pan. Mix and stir everything together for additional 2 minutes.

Step 9

Now, add in water (1 cup). Raise the heat to a medium and bring the mixture up to a gentle boil.

Step 10

Add in sugar (1T) and oyster sauce (1T).

Step 11

Let the mixture gently boil until the potatoes/zucchini gets soft. Stir occasionally. It should take around 5 minutes.

Step 12

In the meanwhile, let's make starch water: Mix water (3T) and corn starch (3T)

Step 13

Add in about half of the starch water to thicken the sauce. (Note: When you add the starch water, pour in a circular motion. You don't want it to pour in just one area.) Check the consistency and add more starch water if needed.

Step 14

Turn off the heat. Grab some rice and place it on a large plate.

Step 15

Crack 3 eggs. Stir them together. Then place through a strainer.

Step 16

Dice carrot into small cubes. Cut spring onion into thin slices.

Step 17

Put a small frying pan on medium heat.

Step 18

Place a good amount of cooking oil in.

Step 19

Once hot, add the spring onion and carrots in. Let it sizzle in the oil for a few seconds to release its flavor.

Step 20

Then add in the eggs. Immediately stir the egg mixture around with your chopstick to create curdles. Bring them to the middle of the pan. Once the egg starts to set, don't touch it anymore. Once its 70% fully cooked, use a spatula and lift it out of the pan. Place it over your rice.

Step 21

Spread JajangSauce on the side. Bon Appetit! Enjoy life :)