Cut 8 ounces of cabbage, remove the core, rinse thoroughly between the leaves, and then chop it into small pieces.

Chop 8 ounces of onion into small, bite-sized pieces.

Cut 1 pound of pork shoulder or pork belly into small, bite-sized pieces.

Heat 1 tablespoon of cooking oil in a small pan over medium heat.

Add 1/4 cup of black bean paste and stir-fry for about 2 minutes until it becomes fragrant and slightly roasted. Then, turn off the heat and set aside.

In a large pot over medium-high heat, add the chopped pork and stir-fry. No extra oil is needed.

Season the pork with 1/2 teaspoon of black pepper and continue to stir-fry for about 5 minutes until the pork is cooked and slightly crispy.

Add the chopped cabbage and onion to the pot and stir-fry with the pork.

Add the roasted black bean paste to the pot and stir everything together to combine.

Pour in 1 cup of water, stir, reduce the heat to medium, cover with a lid, and let it simmer for 6 minutes.

In a small bowl, mix 1 tablespoon of potato starch with 1 tablespoon of water to create a slurry.

After 6 minutes, add the starch slurry to the pot and stir continuously until the sauce thickens.

Finish by drizzling in a little sesame oil, stir one last time, and turn off the heat.

Scoop a generous portion of freshly cooked rice into a serving bowl.

Ladle the hot Jjajang sauce over the rice.

Mix the sauce and rice together and enjoy, optionally with a side of kimchi.