Jjajangbap (Rice with Black Bean Sauce)

Jjajangbap, also known as Rice with Black Bean Sauce, is a delicious Korean dish that’s rich in flavors and textures. Try this easy rice bowl recipe where everything comes together in less than 30 minutes!

Jjajangbap vs. Jjajangmyun

Jjajangbap may not be as popular as Jjajangmyun, but for the native Koreans, it’s a common home meal (jipbap). The big difference between these two dishes is what type of carb the Jjajang sauce is served with. Jjajangmyun is when the jjajang sauce is served over wheat noodles. And Jjajangbap is when the jjajang sauce is served over rice. They are both equally delicious and so satisfying!

Why this recipe works:

This easy one pot meal is great for sharing and also budget friendly! You can make a big pot of this and enjoy with your family and friends and even save some for later. This dish also comes together in less than 30 mins, while your rice cooker is cooking your rice! Perfect for busy families!

What kind of rice goes well with Jjajangbap

My family like to enjoy Jjajangbap with white short grain rice. The sticky short grain rice goes really well when mixed with the jjajang sauce. Something about the white rice that absorbs all the flavor and texture so well! Plus, you won’t need any other utensil but a spoon!

If you are looking for an alternative version of Jjajanbap, you can stir-fry your rice with egg first, then top it with the jjajang sauce.

What side dishes pair well with Jjajangbap?

I would say something crunchy and refreshing tend to pair well with the jjajang sauce. Here is a list:

• napa kimchi or any kind of spicy kimchi
• pickled sweet yellow radish
• chopped onion (raw) dipped in jjajang sauce
• Sweet & Tangy Pickled Cabbage
• cucumber kimchi

What toppings pair well with Jjajangbap?

• fresh cucumbers (sliced, julienned)
• fried egg, sunny side up
• steamed green peas
• sesame seeds

Is Jjajangbap kid friendly?

Yes, kids LOVE Jjajangbap! Kids enjoy this dish due to its sweet and savory flavor and fun color! The mixing of the rice with the sauce can also be a fun activity for them. Not to mention you only need one utensil to eat this tasty meal. But do have extra napkins ready!!

Pro-tip

When making this dish for small children who are picky vegetable eaters, make sure to finely dice the onion and cabbage. Although they don’t seem to mind the chunky potatoes from my experience.

Can you share Jjajangbap?

This meal is also family and budget friendly. It works out well for a family since it’s a one pot meal. Just make sure you have a wide pan that is little shallow with a secure lid. It may splatter when simmering.

You can also modify the protein to fit your budget. From my experience, pork worked out the best as far as giving out the most flavor. But if you want to go healthier, chicken will work just fine.

What goes into Jjajangbap?

• pork belly (pork butt will work too)
• dry shrimp (you can use fresh shrimp, but I used dry/dehydrated ones for convenience)
• zucchini (Korean or American will both work)
• onion
• potato
• green cabbage
• garlic, minced
• green onions (white part only)
• roasted black bean paste: this is the main ingredient for this recipe. I recommend purchasing a Korean brand. You can check out your nearest Korean grocery stores. Each brand does taste slightly different. Some are saltier or sweeter than others.
• neutral oil
• sugar
• salt
• mirin
• oyster sauce
• black pepper
• corn starch
• water

How do you make Jjajangbap?

1. Chop all vegetables, mince garlic and set aside.
2. Cut pork meat into bite size pieces. Marinate with mirin and black pepper, set aside.
3. Heat up a wok or a wide pan in medium high heat. Add 1 Tbsp oil and stir fry green onion for about 2 mins. Add minced garlic and dry shrimp and stir fry 1-2 mins. Lower heat and add jjajang paste, sugar and oyster sauce. Stir fry for about 2 mins. Pour this sauce into a small bowl and reserve for later.
4. Using the same pan, pre heat on high. Next add 3 Tbsp oil, all the veggies, 1 tsp salt, pinch of pepper and stir fry for 2-3 mins.
5. Create a space in middle of the pan and add pork. Stir fry for about 4 mins.
6. Combine the sauce and water into the pan, stir well. Close lid. Once it comes to a boil, lower the heat and simmer for about 4-5 mins or until the potatoes are soft. Stir occasionally.
7. Add corn starch slurry. Keep stirring and simmer for about 2 mins.
8. Serve on top of rice. Garnish with toppings.

Pro Tip: The goal of this dish is to make a very delicious sauce. Make sure to taste the sauce after all the ingredients have been combined. Since all jjajang paste taste slightly different, you may have to adjust the seasonings to your liking.

Can you store the leftovers?

Yes, you can store the leftovers in the fridge for about 3-4 days in a tightly sealed container untouched. The sauce consistency however can become little watery. You can microwave it or reheat it on the stovetop.

Pro-tip:

After using the roasted black bean paste, be sure to store it in the fridge. You cannot leave it at room temperature.

Did you enjoy this recipe?

Be sure to check out these delicious recipes!

• Korean Pan Fried Dumplings, Goon-Mandu
• One Pan Chicken Lomein
• Easy 15-Minute Fried Rice Recipe