Crispy Cabbage Jjajangmyeon Bowl
Enjoy a Delicious and Simple Jjajangmyeon Bowl with Crunchy, Sweet Cabbage!
Discover a delightful Jjajangmyeon bowl featuring the satisfying crunch and natural sweetness of generously added cabbage. This recipe offers a unique twist on the classic dish, blending savory jjajang sauce with the freshness of cabbage for a truly memorable flavor experience. Perfect for busy days when you need a quick yet hearty meal, this dish evokes nostalgic memories of home-cooked meals. Top it off with a perfectly fried egg, and break the runny yolk into the savory sauce for an extra layer of richness. Get ready to impress your family and friends with this easy-to-make, incredibly delicious Jjajangmyeon!
Ingredients- 100g Jjajang powder (for 4 servings)
- 2 Onions (approx. 350g)
- 4 handfuls of Napa cabbage or regular cabbage (approx. 450g)
- 150g Ground pork
- 1 Tbsp Minced garlic
- 1/3 Tsp Black pepper
- 1 Tbsp Cooking oil
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Peel and thinly slice or dice the onions. Wash the cabbage leaves thoroughly and chop them into bite-sized pieces. Don’t worry if the amount of cabbage seems large initially; it will cook down considerably.
Step 2
In a bowl, combine the ground pork with the minced garlic and black pepper. Gently knead the mixture with your hands to marinate. This step helps to remove any gamey odor from the pork, ensuring a cleaner taste.
Step 3
Heat the cooking oil in a frying pan over medium-high heat. Add the marinated ground pork and stir-fry. If the pork is very lean, adding a little extra oil can enhance the savory flavor. Continue to cook until the pork is nicely browned and slightly crispy. This browning process deepens the flavor of the jjajang sauce.
Step 4
Once the pork is well-browned, add the sliced onions to the pan. Stir-fry briefly until the onions become slightly translucent. Avoid overcooking the onions at this stage, as we want them to retain a bit of their sweetness.
Step 5
Next, add the prepared cabbage to the pan. Stir-fry until the cabbage just begins to wilt. You’ll notice the volume reduces significantly as it cooks, so the initial large amount is perfectly fine.
Step 6
Pour in 2.5 cups (approximately 500ml) of water into the pot. If you prefer a thinner sauce or enjoy more vegetables, feel free to add a little extra water.
Step 7
In a separate cup, mix the 100g of jjajang powder with 1 cup (approximately 200ml) of cold water until completely smooth and lump-free. Gradually pour this mixture into the pot. Whisking the powder beforehand ensures a smooth, well-incorporated sauce.
Step 8
Bring the mixture to a gentle simmer over medium heat and cook for about 5 minutes. Stir occasionally, adjusting the heat as needed to reach your desired sauce consistency. If it’s too thick, add a little more water; if it’s too thin, let it simmer a bit longer.
Step 9
Your delicious Cabbage Jjajangmyeon Bowl is ready! The rich, savory jjajang sauce combined with the crunchy, sweet cabbage creates a wonderfully balanced flavor. Traditionally, toppings like fried eggs, cucumber strips, or peas are added. A fried egg with a runny yolk is especially delightful when mixed into the hot jjajang – a truly irresistible combination!
Step 10
This simple yet flavorful Cabbage Jjajangmyeon Bowl is a perfect weekend treat or a quick and satisfying weeknight dinner. Make it today and enjoy a delightful meal!
