Hearty Jjajang Rice
Making Rich and Delicious Jjajang Rice for the Whole Family
Generously ladle the rich and flavorful jjajang sauce over freshly steamed hot rice for a satisfying one-bowl meal. Enjoy this hearty jjajang rice at home, which is filling and delicious even without any side dishes.
Main Ingredients- 145g minced beef
- 2 onions (chopped into approx. 1.5cm cubes)
- 200g potatoes (cut into approx. 1.5cm cubes)
- 1 piece of cabbage (approx. 3cm, chopped into approx. 1.5cm cubes and washed)
- 4/5 carrot (finely chopped or diced)
- 200g Spam (diced small)
- 4 servings of rice
Seasoning for Jjajang Sauce- 4 blocks of solid jjajang (adjust amount based on product)
- 3 Tbsp chili oil
- 2 slices of butter (for finishing)
- 4 blocks of solid jjajang (adjust amount based on product)
- 3 Tbsp chili oil
- 2 slices of butter (for finishing)
Cooking Instructions
Step 1
First, prepare the solid jjajang blocks, which are the key to the sauce. Peel the potatoes and cut them into bite-sized pieces, about 1.5cm cubes. If they are too small, they might break apart while cooking.
Step 2
Peel and chop the onions into approximately 1.5cm square pieces. These are essential for adding sweetness to the sauce.
Step 3
Cut a 3cm piece of cabbage into approximately 1.5cm squares. After chopping, rinse them lightly under running water and drain thoroughly. Excess water can cause splattering or clumping when stir-frying.
Step 4
Peel and finely chop or dice the carrot. This adds color and texture to the dish.
Step 5
In a wide pot, heat 2 tablespoons of cooking oil. Add the chopped potatoes, onions, cabbage, carrots, and minced beef. Stir-fry over high heat, continuously mixing with a spatula to prevent burning, until the vegetables are softened and the meat is cooked through.
Step 6
Once the beef is partially cooked, add the diced Spam and stir-fry together. (Tip: If you don’t have enough meat, adding Spam here can enhance the flavor and increase the volume.)
Step 7
Now, add 3 tablespoons of chili oil and stir-fry with the other ingredients for another 1-2 minutes. The spicy aroma of the chili oil will infuse the ingredients, further enhancing the jjajang sauce’s flavor profile.
Step 8
Pour 1 liter of water into the stir-fried ingredients and bring to a boil over high heat. Once it starts boiling vigorously, reduce the heat to medium-low, cover the pot, and simmer for about 20 minutes until the ingredients are tender.
Step 9
After the ingredients are well-cooked, add the 4 blocks of solid jjajang. Use a spatula to break them down and mix them evenly into the sauce, ensuring there are no lumps. Stir until the jjajang powder is completely dissolved and the sauce thickens.
Step 10
Once the jjajang sauce has fully dissolved and thickened, turn off the heat. Add 2 slices of butter and let it melt from the residual heat. This adds a glossy sheen, a richer, more savory flavor, and a clean finish without greasiness.
Step 11
Spoon a generous amount of the richly prepared jjajang sauce over warm rice and mix well. With this abundant jjajang sauce and rice, you won’t need any other side dishes for a hearty and delicious meal!
