Peel the skin off of the daikon radish, and cut into 2 cm cubes.
Heat 1 tablespoon of oil in a pot, and fry the ground pork. Wipe away any excess oil that may seep out with a bit of paper towel or similar, stir-fry the daikon, and pour in the water.
Reduce heat to medium low after bringing the pot to a boil. Remove the scum that may rise to the surface of the pot. Add the ginger and remaining ingredients for the sauce, cover with a lid, and simmer for and additional 15-20 minutes.
Dissolve the katakuriko in a bit of water to prepare katakuriko slurry. Bring the pot back to a boil, and it's done. Drizzle with sesame oil if you like.
Story Behind this Recipe
It's a great recipe to use up lots of daikon radish.
Thicken the sauce to your preference. This recipe uses daikon radish, so the doubanjiang packs an extra punch. Use less if you are not a fan of spicy food.