Easy Baek Jong-won’s Jjajangbap Recipe
Baek Jong-won’s Jjajangbap Recipe: Easy Enough for Beginners
Perfect for a weekend treat! Make delicious Jjajangbap using black bean paste with the Baek Father’s recipe. Follow along for a flavorful meal.
Main Ingredients- 1 cup ground pork
- 1 cup chopped green onions
- 2 cups chopped onions (coarsely)
Seasonings & Sauce- 3 Tbsp black bean paste (Chunjang)
- 5 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1.5 Tbsp sugar
- 3 cups water
- 2 Tbsp cornstarch
- 4 Tbsp cold water (for cornstarch slurry)
- 3 Tbsp black bean paste (Chunjang)
- 5 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1.5 Tbsp sugar
- 3 cups water
- 2 Tbsp cornstarch
- 4 Tbsp cold water (for cornstarch slurry)
Cooking Instructions
Step 1
Heat 5 Tbsp of cooking oil in a pan over medium-low heat. Add the chopped green onions and stir-fry until fragrant. (Tip: Frying the green onions first releases their aroma, which deepens the flavor of the Jjajang sauce. If using frozen green onions, make sure to thaw them first.)
Step 2
Once the green onions start to turn golden, add the coarsely chopped onions and stir-fry until they become translucent. (Tip: Chopping the onions coarsely provides a pleasant chewy texture, enhancing the overall eating experience of the Jjajang.)
Step 3
When the onions are tender, add the ground pork and cook until the meat changes color. (Tip: Instead of ground pork, you can use pork shoulder cut into bite-sized pieces for a more satisfying chew.) If you have bell peppers on hand, feel free to chop them and add them in at this stage for extra color and flavor.
Step 4
Once the pork is fully cooked, add 3 Tbsp of black bean paste. Reduce the heat to medium and stir-fry the paste with the other ingredients for about 1 minute, being careful not to burn it. Then, add 1 Tbsp of soy sauce and 1.5 Tbsp of sugar to add sweetness and umami.
Step 5
Pour in 3 cups of water and bring the mixture to a boil, allowing the ingredients to meld together.
Step 6
As the sauce begins to simmer, gradually add the cornstarch slurry, made by mixing 2 Tbsp of cornstarch with 4 Tbsp of cold water. Stir continuously with a spatula or ladle to achieve your desired thickness. (Tip: Adding the cornstarch slurry little by little helps to avoid lumps and achieve a smooth, glossy sauce.)
Step 7
Your delicious Jjajang sauce is ready! Serve it generously over hot rice for a delightful Jjajangbap. Following Baek Jong-won’s recipe ensures a successful and tasty Jjajangbap every time. Enjoy!
