Simple Jjajangbap (Korean Black Bean Sauce Rice)
Quick & Easy Jjajangbap with 3-Minute Black Bean Sauce
Discover a recipe for delicious Jjajangbap that saves you time and effort while delivering a rich flavor. Utilizing store-bought 3-minute Jjajang sauce, you can quickly create a flavorful black bean sauce at home by adding fresh vegetables and seafood. This recipe is perfect for a busy lifestyle and also a great way to use up leftover ingredients in your fridge. While 3-minute Jjajang sauce alone is tasty, adding a bit of homemade Jjajang sauce can deepen the flavor.
Ingredients
- 4 Tbsp cooking oil
- 180-200g 3-Minute Jjajang sauce (1 pack)
- 1/2 onion, coarsely chopped
- 1 handful oyster mushrooms, chopped
- 3-6 pcs cocktail shrimp, thawed
- 2 eggs
- 1/3 stalk green onion, finely chopped
- 1 Tbsp all-purpose Jjajang sauce (optional, for enhanced flavor)
- 1 Tbsp caramelized onion sauce (optional, for added sweetness and depth)
- 1/2 Tbsp oyster sauce or chicken stock
- 1/2 Tbsp red pepper flakes (for a touch of heat)
- 200ml water
Cooking Instructions
Step 1
Heat 3-4 tablespoons of cooking oil in a deep frying pan over medium-low heat. Add the chopped green onion and sauté until it turns golden brown and fragrant, infusing the oil with its aroma. This step enhances the flavor of the Jjajang sauce. Once the green onion is golden, add the coarsely chopped onion and stir-fry until translucent.
Step 2
If you have oyster mushrooms on hand, chop them to a similar size as the onions and add them to the pan. Stir-fry for about 2 minutes until the mushrooms soften. Their chewy texture will add an interesting element to the Jjajang sauce.
Step 3
Once the mushrooms are partially cooked, add the entire pack of 3-minute Jjajang sauce (180-200g) to the pan. Stir well to combine with the other ingredients and cook for 1-2 minutes, ensuring it doesn’t stick to the bottom.
Step 4
When the Jjajang sauce begins to bubble, pour in 200ml of water. If you have homemade Jjajang sauce made with stir-fried ground pork and vegetables, add 1 tablespoon now for a richer, deeper flavor. (Optional)
Step 5
For an extra touch of sweetness and flavor, stir in 1 tablespoon of pre-caramelized fried onions. The sweetness of the onions will beautifully complement the savory Jjajang sauce. (Optional)
Step 6
Add the thawed cocktail shrimp to the sauce and cook for another 2-3 minutes, or until the shrimp turn pink and are fully cooked. The firm, bouncy texture of the shrimp will be a delightful addition.
Step 7
To balance the flavors, add 1/2 tablespoon of oyster sauce or chicken stock to enhance the umami. Adjust seasoning with salt if needed.
Step 8
Finally, for a hint of spice, stir in 1/2 tablespoon of red pepper flakes. This adds a subtle kick and cuts through the richness, creating a more complex flavor profile. Simmer briefly to allow all the flavors to meld together.
Step 9
Spoon a generous amount of the prepared Jjajang sauce over a bowl of warm, steamed rice. The combination of hot rice and savory sauce is incredibly appetizing.
Step 10
Top with a perfectly fried egg for a complete and satisfying Jjajangbap! A sunny-side-up egg with a runny yolk adds a creamy richness when mixed with the sauce. (Alternatively, you can thinly slice a cooked egg omelet for a more traditional garnish.) Enjoy this delicious Jjajangbap that’s sure to please!
