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 recipe where everything comes together in less than 30 minutes!
Servings: 3 people
Calories:
Equipment
- 1 wok pan
Ingredients
- 5 oz pork belly bite size cubes
- ½ Tbsp mirin
- ⅓ cup green onion white part only, chopped
- 2 tsp garlic, minced
- 2 Tbsp dry shrimp
- 3 Tbsp black bean paste jjajang
- 4 tsp sugar
- 1½ Tbsp oyster sauce
- 1 medium onion chopped
- 1¼ cup zucchini cubed
- 1½ cup potato cubed
- 1 cup cabbage chopped
- 1 tsp salt
- 1 pinch black pepper
- 4 Tbsp neutral oil divided
- 1½ cup water
slurry
- 2 Tbsp cornstarch
- 3 Tbsp water
Instructions
- Chop all vegetables, mince garlic and set aside.
- Cut pork meat into bite size pieces. Marinate with mirin and black pepper, set aside.
- 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 black bean paste, sugar and oyster sauce. Stir fry for about 2 mins. Pour this sauce into a small bowl and reserve for later.
- 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.
- Create a space in middle of the pan and add pork. Stir fry for about 4 mins. 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.
- Add corn starch slurry. Keep stirring and simmer for about 2 mins. Serve on top of rice. Garnish with toppings.