Authentic & Glossy Jjajangbap (Black Bean Noodles Rice)
Easy & Delicious Jjajangbap Recipe: Foolproof Success for Everyone
A truly satisfying meal that’s perfect for mixing and enjoying! This recipe will guide you through making delicious Jjajangbap at home, guaranteed to be a hit. Create a special meal that appeals to all ages, from kids to adults.
Jjajang Sauce Ingredients- 4 Tbsp Chunjang (Korean black bean paste)
- 1.5 Tbsp Cooking oil
- 1 Tbsp Sugar
- 3 Tbsp Water
- 1.5 Tbsp Mirin (or cooking wine)
Main Ingredients- 150g Pork (ground or diced)
- 2 Potatoes
- 1 Carrot
- 1/2 Zucchini
- 1/3 Cucumber (for garnish)
- 1 tsp Minced garlic
- Pinch of Minced ginger
- 1 Tbsp Cooking oil
- Pinch of Salt
- Pinch of Black pepper
- 1 cup Water
For Thickening (Slurry)- 1.5 Tbsp Potato starch (or corn starch)
- 3 Tbsp Water
- 150g Pork (ground or diced)
- 2 Potatoes
- 1 Carrot
- 1/2 Zucchini
- 1/3 Cucumber (for garnish)
- 1 tsp Minced garlic
- Pinch of Minced ginger
- 1 Tbsp Cooking oil
- Pinch of Salt
- Pinch of Black pepper
- 1 cup Water
For Thickening (Slurry)- 1.5 Tbsp Potato starch (or corn starch)
- 3 Tbsp Water
Cooking Instructions
Step 1
First, let’s prepare the Jjajang sauce. In a pan, combine 4 Tbsp of Chunjang, 1.5 Tbsp of cooking oil, 1 Tbsp of sugar, 3 Tbsp of water, and 1.5 Tbsp of mirin. Cook over medium heat until it bubbles. Stirring continuously will help to remove the raw bitterness of the Chunjang and develop a savory aroma. Once bubbling, drain off excess oil using a sieve and set aside.
Step 2
Now, let’s prepare the vegetables. Peel the potatoes, carrot, and zucchini, then dice them into approximately 1.5 cm cubes. For the cucumber garnish, thinly slice it or dice it finely if preferred. It’s a good idea to rinse the diced potatoes in cold water to remove excess starch; this helps them hold their shape better when cooked. Pat them dry with a paper towel.
Step 3
In a deep pot or large pan, add the pork. Season it with a pinch of salt and pepper. Add 1 Tbsp of cooking oil, 1 tsp of minced garlic, and a pinch of minced ginger. Stir-fry over medium heat, breaking up the pork so it doesn’t clump. Continue cooking until the pork is about halfway done and has released some of its fat.
Step 4
Once the pork is partially cooked, add the harder vegetables first – the potatoes and carrots. Sauté them together with the pork. Coating the vegetables in oil will enhance their flavor, and cooking them with the pork will draw out their natural sweetness.
Step 5
When the potatoes and carrots start to soften slightly, add the zucchini and sauté for another 1-2 minutes. Once all the vegetables are lightly sautéed, pour in 1 cup of water. Bring to a boil and let it simmer until the vegetables become tender.
Step 6
As the mixture comes to a rolling boil, carefully add the pre-cooked Jjajang sauce, straining it through a sieve into the pot. Stir well to combine the sauce with the liquid and vegetables, ensuring there are no lumps. Continue to simmer, stirring occasionally.
Step 7
Check if the vegetables are tender. Now it’s time to adjust the sauce’s thickness. In a small bowl, whisk together 1.5 Tbsp of potato starch and 3 Tbsp of water until smooth to create a slurry. Gradually pour the starch slurry into the simmering Jjajang sauce while stirring constantly. Add it bit by bit until you reach your desired consistency. Reduce the heat slightly and keep stirring to prevent lumps and achieve a smooth, glossy sauce.
Step 8
Once the Jjajang sauce has thickened and looks glossy, it’s ready! Serve a generous portion over a bowl of hot rice. For an even more appealing presentation, you can add garnishes like the julienned cucumber, peas, or a hard-boiled egg. Mix it all together and enjoy your delicious homemade Jjajangbap!
