Easy Jjajang Deopbap (Black Bean Sauce Rice Bowl) Recipe
Perfect Weekend Meal: How to Make Delicious Jjajang Deopbap
Making Jjajangbap, the golden recipe for Jjajang Deopbap! Let’s learn how to make Jjajangbap. This recipe is easy and yields a rich, flavorful black bean sauce over rice.
Main Ingredients- 2 servings Jjajang powder mix (or pre-made Jjajang sauce)
- 100g Pork (ground or diced)
- 1 Onion
- 1 King Oyster Mushroom
- 1 handful Green Onion (chopped)
- 1 Carrot
- 500ml Water
- 1 tsp Cooking Oil
Cooking Instructions
Step 1
Today, we’re going to make Jjajang Deopbap, a favorite dish for kids and a personal favorite of mine! This is the golden recipe for making Jjajangbap. Let’s get started!
Step 2
First, prepare the meat and vegetables. Dice the onion, carrot, and king oyster mushroom into approximately 0.7 cm cubes. Dice the pork into similar-sized pieces. Cubing the ingredients allows for a more satisfying texture.
Step 3
Heat 1 teaspoon of cooking oil in a pot or deep pan over medium-low heat. Add the chopped green onions and stir-fry gently until fragrant to create scallion oil. This step adds a deeper layer of flavor to the Jjajang sauce.
Step 4
Once the scallion oil is fragrant, add the diced pork. Increase the heat to medium-high and stir-fry until the pork is no longer pink. Searing the pork well locks in its juices and adds flavor.
Step 5
When the pork is about half-cooked, add the diced carrots, king oyster mushrooms, and onions. Stir-fry together for about 2-3 minutes, until the vegetables begin to soften. Pour in 500ml of water. Once the water boils, add the Jjajang powder mix (for 2 servings, or use pre-made sauce) and stir well to dissolve. Reduce the heat to medium and simmer for about 5-6 minutes, allowing the flavors to meld.
Step 6
As the sauce thickens and the meat and vegetables are nearly cooked, it’s time to adjust the consistency. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Gradually pour this slurry into the simmering Jjajang sauce while stirring continuously. After adding the cornstarch, reduce the heat to low and simmer for another 3 minutes. It’s crucial to stir constantly once the cornstarch is added, as the sauce can easily stick to the bottom and burn. Stir gently to prevent sticking and achieve your desired thickness.
Step 7
Once the sauce has reached your desired consistency, turn off the heat. Ladle the rich Jjajang sauce generously over a bowl of hot steamed rice. You’ve now made a delicious and simple Jjajang Deopbap! For an extra special touch, consider adding a fried egg or some shredded cucumber on top. Enjoy this wonderfully satisfying meal!
