Hearty Jjajangbap (Korean Black Bean Sauce Rice Bowl)
Easy and Delicious Jjajangbap Recipe
Here’s a homemade Jjajangbap recipe! It’s been a while since I’ve had Korean-Chinese food, so I quickly made this using pork loin I had bought for tonkatsu. Instead of noodles, we enjoyed this flavorful rice bowl for dinner.
Main Ingredients- 2 packets Jjajang powder (adjust to taste)
- 300g pork loin or shoulder, cut into cubes
- 2-3 potatoes, cut into cubes
- 1 onion, cut into cubes
- 1/2 zucchini, cut into cubes
- 1 Tbsp minced garlic
- 1/2 tsp grated ginger (optional)
- Pinch of salt (for seasoning)
- Vegetable oil, as needed
Cooking Instructions
Step 1
First, let’s prepare the ingredients for our Jjajangbap. Wash and peel the potatoes, onion, and zucchini. Then, cut them into cubes, roughly the same size as the pork, about 1.5 to 2 cm. If you soak the potatoes in cold water for a bit after cutting, it helps remove excess starch and prevents them from sticking together when stir-frying.
Step 2
Now, let’s get the Jjajang sauce ready. We’re using 2 packets of Jjajang powder. Typically, one packet is mixed with about 300-350ml of water. Check the recommended water amount on the package. Mix the powder thoroughly with water until there are no lumps. Pre-mixing makes the cooking process much smoother.
Step 3
It’s time to start stir-frying! Heat a deep pan or wok over high heat. Add a generous amount of vegetable oil, then add the cubed pork. Toss in the minced garlic and grated ginger as well. Stir-fry vigorously until the surface of the pork is browned and a wonderful aroma is released.
Step 4
Once the pork is mostly cooked and has changed color, add the cubed potatoes, onions, and zucchini to the pan. Continue to stir-fry everything together. Stir-frying the vegetables until they become slightly translucent helps to bring out their natural sweetness.
Step 5
When the vegetables start to soften, pour in enough water to just cover the ingredients. Cover the pan with a lid and let it simmer over medium-low heat until the potatoes and pork are completely cooked through. This should take about 10 to 15 minutes.
Step 6
Once all the ingredients are cooked, pour the pre-mixed Jjajang sauce into the pan. Stir quickly to ensure it mixes evenly without any clumps. Increase the heat to medium and let the sauce simmer and thicken, allowing the flavors to meld with the ingredients. Stir occasionally to prevent sticking to the bottom. At this stage, you can add a tiny pinch of salt for extra flavor, but be careful not to make it too salty.
Step 7
Serve hot steamed rice in a bowl, and generously ladle the rich Jjajang sauce over it. Your delicious Jjajangbap is ready! For an extra treat, you can top it with a fried egg (sunny-side up) or some shredded cucumber.
