Heat scallion oil over medium‑low heat and sauté the chunjang paste for 1–2 minutes until fragrant.

Transfer the fried paste to a small bowl, then pour the separated excess oil back into the pan to continue cooking.

Start with the onions—sauté until they turn golden or even deeper (if you’re not using scallion oil).

Take out half of the cooked onions and set aside.

Add leeks and potatoes, stir‑fry over high heat until slightly charred.

Stir in ground pork along with minced garlic and ginger.

Cook the pork until lightly browned, seasoning it with soy sauce, mirin, and pepper.

Add cabbage, the fried paste, the reserved onions, and the remaining seasonings—sugar, MSG, and sesame oil.

Splash in a little water to adjust the consistency if needed.

Once it comes to a boil, it’s ready to serve.

Ladle the sauce over your ramen, top with cucumber julienne and a sprinkle of gochugaru, and dig in!