Delicious Jjajangbap (Black Bean Sauce Rice Bowl)
The Ultimate Jjajangbap: So Good, You Might Forget Everything Else! Enjoy This Homestyle Korean Classic.
I had a strong desire to make authentic Jjajangmyeon (black bean noodles) at home, but it seemed a bit daunting, so I decided to pivot to Jjajangbap (black bean sauce over rice) instead. While my noodle-making skills still need some practice, I ended up thoroughly enjoying this satisfying Jjajangbap. The next day, I made Jjamppong (spicy seafood noodle soup)!
Jjajang Sauce Ingredients
- 1/2 pack Chunjang (black bean paste)
- 1/2 Onion, finely diced
- 1 Green onion, chopped (separate white and green parts)
- 2 soju cups (approx. 4 Tbsp) Vegetable oil
- 2 soju cups (approx. 4 Tbsp) Sesame oil
- 300g Pork shoulder, cut into small cubes
- 2 pinches Sugar (adjust to taste)
Cooking Instructions
Step 1
Heat a large pan over medium heat and add 2 soju cups (approx. 4 Tbsp) of vegetable oil. Once the pan is sufficiently hot, test the temperature by holding your hand about 15 cm above it. You should feel a comfortable warmth radiating upwards. If it feels too hot, reduce the heat slightly.
Step 2
Add the chopped white parts of the green onion to the hot pan and stir-fry until fragrant. Once the aroma of the green onion is released, add the cubed pork shoulder and cook until it’s just about to turn white, draining excess fat. This step helps remove any gamey smell from the pork.
Step 3
When the pork is partially cooked, add the 1/2 pack of chunjang and reduce the heat to low. Stir-fry quickly to prevent the black bean paste from burning; it should be a stir-frying motion, not deep-frying. Add 2 pinches of sugar (using your thumb and forefingers) to balance the bitterness of the chunjang and enhance its savory flavor. Feel free to adjust the sugar quantity to your preference.
Step 4
Once the chunjang and pork are well combined and fried, add the finely diced onion and the remaining chopped green parts of the green onion. Stir-fry again until all the ingredients are evenly mixed.
Step 5
Now, add your warm cooked rice (white, multi-grain, brown rice, etc.) to the pan. Mix thoroughly with the jjajang sauce, ensuring every grain of rice is coated evenly to prevent clumping. This is key for a harmonious bite! Plate the jjajangbap attractively. Garnish with a pinch of black pepper and sesame seeds if desired. For an unexpected twist, you can even add a swirl of tomato ketchup or mayonnaise. Enjoy your delicious homemade Jjajangbap!