Delicious Jjajangbap Made with Authentic Black Bean Sauce
Homemade Jjajangbap, Easy Black Bean Sauce Recipe, Black Bean Paste Uses, Pork Jjajang, Vegetable-rich Jjajang, Making Jjajangmyeon
Using a store-bought jjajang powder, create a delicious black bean sauce at home that rivals restaurant quality. Serve it generously over freshly cooked rice for a hearty jjajangbap. It can also be perfectly transformed into jjajangmyeon by pouring it over noodles. Here’s a detailed recipe that anyone can easily follow!
Jjajang Sauce Ingredients- 1 packet of store-bought jjajang powder (usually around 100g)
- 250g pork (tenderloin or loin), cut into 1cm cubes
- 3 potatoes (approx. 200g), cut into 1.5cm cubes
- 1/2 carrot (approx. 100g), cut into 1cm cubes
- 1 onion (approx. 250g), cut into 1.5cm cubes
- 1/2 zucchini (approx. 100g), cut into 1.5cm cubes
- 1/4 head of cabbage (approx. 150g), cut into thumb-sized pieces
- 1 stalk of green onion, thinly sliced (focusing on the white parts)
- 1 Tbsp minced garlic
- 2 Tbsp cooking oil (for stir-frying)
- 700ml water
Cooking Instructions
Step 1
Prepare the pork by cutting it into 1cm cubes. Using tenderloin or loin will result in a tender texture.
Step 2
Peel the 3 potatoes (approx. 200g) and cut them into 1.5cm cubes. Set them aside as they take longer to cook.
Step 3
Cut the 1/2 carrot (approx. 100g) into 1cm cubes, similar in size to the potatoes. This adds color to the dish.
Step 4
Dice 1 onion (approx. 250g) into 1.5cm cubes, similar to the potatoes. Onions provide sweetness as they cook.
Step 5
Cut 1/2 zucchini (approx. 100g) into 1.5cm cubes. Be careful not to add too much, as it can make the sauce watery.
Step 6
Chop about 1/4 head of cabbage (150g) into pieces about the size of your thumb. Rinse the chopped cabbage under running water and drain well. (Alternatively, soak in vinegar water for 5 minutes, then rinse).
Step 7
Thinly slice the white parts of 1 green onion stalk. The white part releases the most flavor.
Step 8
In a deep pan or pot, heat 2 Tbsp of cooking oil over low heat. Add 1 Tbsp of minced garlic and stir-fry until fragrant.
Step 9
Once the garlic is fragrant, add the cubed pork. Stir-fry over medium heat until the pork is about 80% cooked. Browning the surface slightly will help seal in the juices.
Step 10
When the pork is partially cooked, add the potatoes and carrots, which are firmer vegetables. Stir-fry together for 2-3 minutes. This step enhances the vegetables’ flavor.
Step 11
After stir-frying the potatoes and carrots, add the zucchini and cabbage. Continue to stir-fry for another 1-2 minutes, coating all the vegetables lightly with oil.
Step 12
Pour in 700ml of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10-15 minutes, or until the potatoes and carrots are tender when pierced with a fork. Skim off any foam that rises to the surface for a cleaner broth.
Step 13
Once all the vegetables are tender, add the sliced onion and green onion. Stir well to combine. These are added last to retain their crispness and fresh flavor.
Step 14
Turn off the heat completely. Add the entire packet of jjajang powder. Use a whisk or spatula to thoroughly mix the powder into the sauce until it’s fully dissolved and there are no lumps. This step is crucial for a smooth sauce!
Step 15
After the jjajang powder is well incorporated, turn the heat back on to low. Simmer gently for just a minute or two until the sauce thickens slightly. Avoid overcooking, as the sauce can become too salty.
Step 16
Serve the finished jjajang sauce generously over warm, freshly cooked rice for a delicious jjajangbap. A fried egg or a hard-boiled egg is a great addition.
Step 17
Pour the jjajang sauce over cooked noodles and garnish with shredded cucumber or peas for a satisfying jjajangmyeon. A pinch of red pepper flakes can also be added for a little heat.
