Jjajang Cheese Rice Gratin

Method

1. Preheat the oven to 220 °C. Put half the oil and the chunjang in a small 18 cm pan and fry over low heat for 2 min, stirring, until it bubbles and smells toasty; set aside.

   Add in this stepNeutral vegetable oil 1¼ tbspChunjang (Korean black bean paste) 3 tbsp

   low heat

2. Cut the onion and zucchini into 1 cm pieces. Heat the remaining oil in a 24 cm pan over medium-high heat, stir-fry the ground pork for 3 min until no pink remains, then add the onion and zucchini and cook for 4 min more, until the onion turns translucent.

   Add in this stepNeutral vegetable oil 1¼ tbspGround pork 100 gOnion 160 gZucchini (courgette) 80 g

   medium-high heat

3. Add the fried chunjang, sugar, oyster sauce and water and simmer over medium heat for 5 min. Stir the potato starch into the cold water and add it little by little, stirring, until the sauce is thick enough not to run off the rice.

   Add in this stepSugar 2 tspOyster sauce 2 tspWater 150 mlPotato starch 2 tspCold water for the starch 2 tbsp

   medium heat

4. Mix the butter into the warm rice and spread it evenly in a 18 cm ovenproof dish. Spread the jjajang sauce over the rice and cover it with mozzarella right to the edges; the cheese that catches on the rim is the best part.

   Add in this stepWarm cooked short-grain rice 400 gButter 10 gShredded mozzarella 100 g

5. Bake in the oven at 220 °C for 10 min, until the cheese bubbles and has brown spots here and there. The dish will be very hot, so always use oven gloves. Scatter over the scallion and serve.

   Add in this stepScallion, thinly sliced 2 tbsp

   oven