Jjajangbap (Blackbean sauce over rice: 짜장밥)
I'm excited to introduce my jjajangbap recipe! This blackbean sauce over rice features Korean jjajang sauce, made from chunjang (Korean black bean paste), which is known for its savory and flavorful taste.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup chunjang (Korean black bean paste)
- 1 tablespoon cooking oil
- 8 ounces cabbage, washed and sliced
- 8 ounces onion (1 large onion), chopped coarsely
- 1 pound pork shoulder (or pork belly), cut into ½ inch cubes
- 1 tablespoon potato starch
- 1 teaspoon toasted sesame oil
- Freshly made cooked rice (see how to make rice
Instructions
- 1
Heat a small pan with 1 tablespoon cooking oil. Add the chujnjang and stir for 2 minutes until fragrant. Remove from the heat and set aside.
- 2
Heat up a large heavy pot over medium high heat. Add the pork and sprinkle with the ground black pepper.
- 3
Stir for about 5 to 6 minutes with a wooden spoon until a little crispy.
- 4
Add onion and cabbage. Keep stirring until the onion and cabbage are tender, for about 4 to 5 minutes.
- 5
Add the fried black bean paste and stir everything together. Add 1 cup water and cover.
- 6
Reduce the heat to medium and cook for 6 to 7 minutes.
- 7
Stir in the starch water. Drizzle the sesame oil over top and remove from the heat.
- 8
Put some hot rice on a plate or bowl and ladle the sauce on top. Serve by itself, or with kimchi.