Spicy & Savory Szechuan Jjajang Rice Bowl
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Discover how to make a delicious Szechuan Jjajang (Black Bean Noodles) rice bowl easily at home using a convenient jjajang powder mix instead of traditional chunjang. This recipe features a hearty blend of pork and fresh seafood, along with a variety of vegetables, creating a rich and complex flavor profile. Topped with spicy Lajao Jiang (chili bean paste) and a perfectly fried egg, it transforms into a satisfying and impressive one-bowl meal. Enjoy the vibrant taste, reminiscent of a decadent ‘Jaengban Jjajang’ (tray noodles), right in your own kitchen!
Main Ingredients
- 2 cups frozen mixed vegetables (e.g., carrots, onions, peas)
- 3 Tbsp chopped scallions
- 2 onions, finely diced or chopped into cubes (to your preference)
- 500g minced pork
- 2 cups frozen mixed seafood (e.g., shrimp, squid, clams)
Cooking Instructions
Step 1
Heat a large pan or wok over medium heat and add a little cooking oil. Add the chopped scallions and stir-fry until fragrant, creating a flavorful scallion oil. Once the scallions become aromatic, it’s ready for the next step.
Step 2
Add the prepared onions to the pan and sauté until they become translucent and slightly softened, which brings out their natural sweetness. If you prefer a smoother texture like ‘Yuni Jjajang’, dice the onions very finely. For a chunkier bite like ‘Gan Jjajang’, chop them into larger cubes.
Step 3
Now, add the minced pork and stir-fry. Cook until the pork changes color to gray and becomes crumbly, ensuring any raw smell is cooked off.
Step 4
Pour 1 Tbsp of soy sauce along the edge of the pan, allowing it to sizzle briefly to enhance flavor. Then, add 1 tsp of sugar to balance the taste. Stir-frying the soy sauce and sugar together helps develop a savory ‘wok hei’ or smoky flavor.
Step 5
For that signature Szechuan Jjajang spiciness, add 2 Tbsp of Gochugaru (Korean chili flakes) and stir-fry for another minute to let the chili powder bloom and coat the pork and onions.
Step 6
Add the frozen mixed vegetables and frozen mixed seafood to the pan. Stir-fry, breaking apart any clumps, until the ingredients are well combined and the seafood is cooked through. The seafood will release its flavor into the sauce.
Step 7
Add the chicken stock cube (crumbling it in) or 1.5 cups of chicken broth. (If you don’t have chicken stock, plain water can be used). Once the mixture comes to a boil, sprinkle in the 5 Tbsp of jjajang powder mix. Stir continuously to dissolve the powder and prevent lumps from forming.
Step 8
With all ingredients combined, bring the sauce to a rolling boil over high heat. As it simmers, the jjajang sauce will gradually thicken and develop a rich, deep flavor. Continue to boil for about 2-3 minutes until it reaches your desired consistency.
Step 9
To prepare the Szechuan Jjajang rice bowl, fry an egg separately. Cook it to your preference, whether sunny-side up, over-easy, or fully cooked.
Step 10
Spoon a generous portion of the thick, flavorful Szechuan Jjajang over a bowl of warm rice. Top it with 1 Tbsp of spicy Lajao Jiang and the freshly fried egg. Your delicious Szechuan Jjajang rice bowl is now complete! Enjoy this delightful one-bowl meal, bursting with spicy, sweet, and savory flavors, and satisfying textures from the seafood and vegetables.
