Jajang Sauce

Cut the onion, pork, potato, and carrot into bite-sized pieces.

Heat cooking oil in a pan and stir-fry the pork.

Add the onion, potato, and carrot, and stir-fry together.

Add the chunjang (black bean paste) and stir-fry with the ingredients.

Pour in water and sugar, and bring to a boil.

Adjust the thickness with starch water.

Pour the finished jajang sauce into a bowl.