Ham Jjajangbap (Black Bean Sauce Rice)
Delicious Ham Jjajangbap Recipe Using Special Ingredients
Instead of meat, we’re using tender ham for a uniquely delicious Jjajangbap! This recipe was inspired by a husband who doesn’t like meat, and the result was surprisingly delightful. The savory flavor and tenderness of the ham perfectly complement the black bean sauce, making it an irresistible dish. This guide provides detailed steps, perfect even for first-time Jjajangbap makers.
Main Ingredients
- 1 cup Jjajang powder
- 1/2 carrot
- 1/2 onion
- 1/2 zucchini
- 1 potato
- 1/2 can Spam or Luncheon Meat (approx. 200g)
- 1 Tbsp minced garlic
- 2 cups water (approx. 400ml)
- 1 Tbsp cooking oil
- 4 bowls warm cooked rice
Cooking Instructions
Step 1
First, thoroughly wash and prepare all your vegetables and ham before you begin cooking. Peel the carrot, onion, zucchini, and potato, then dice them into small, bite-sized cubes. Dice the ham into similar-sized cubes so it mixes well with the sauce. Have your minced garlic ready.
Step 2
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic; a gentle aroma is key.
Step 3
Once the garlic is fragrant, add the diced carrot, onion, potato, and zucchini to the pan. Sauté over medium heat until the vegetables become slightly tender and translucent, about 5-7 minutes. Avoid overcooking to maintain a pleasant texture.
Step 4
When the vegetables are partially cooked, add the diced ham to the pan and stir-fry for another 1-2 minutes with the vegetables. Sautéing the ham first allows its natural oils to render, adding richness and flavor, and helps it blend well with the other ingredients.
Step 5
Pour in 2 cups (approximately 400ml) of water, ensuring all ingredients are submerged. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 10 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Step 6
While the vegetables are cooking, in a separate small bowl, combine 1 cup of Jjajang powder with about 1/2 cup of cold water. Whisk thoroughly until smooth and lump-free. Using cold water prevents lumps and ensures a smooth sauce consistency.
Step 7
Once the vegetables are tender, pour the prepared Jjajang mixture into the pan. Stir well to combine with the other ingredients. Continue to cook over medium-low heat, stirring constantly, for another 2-3 minutes until the sauce thickens to your desired consistency. You can adjust the consistency by adding a little more water or Jjajang mixture if needed.
