Simple & Delicious Jjajangbap: Homemade Korean Black Bean Rice
How to Make Jjajangbap Using Ottogi Black Bean Sauce Powder
Craving jjajangbap or jjajangmyeon? You can easily recreate this comforting one-bowl meal at home with pork and fresh vegetables, enhanced by Ottogi’s convenient black bean powder sauce. Enjoy a delicious and simple jjajangbap any time you want a satisfying meal!
Main Ingredients- 300g Pork (cut into bite-sized pieces)
- 100ml Cabbage (diced small)
- 5 Potatoes (peeled and diced small)
- 1/2 Carrot (peeled and diced small)
- 2 Onions (diced small)
- 1 cup (approx. 200ml) Ottogi Black Bean Sauce Powder
Seasoning & Others- 1 Tbsp Butter
- 1 Tbsp Sugar (optional, for sweetness adjustment)
- Freshly cooked white rice (as needed)
- 1 Tbsp Butter
- 1 Tbsp Sugar (optional, for sweetness adjustment)
- Freshly cooked white rice (as needed)
Cooking Instructions
Step 1
First, let’s prepare the vegetables and pork that will add flavor to the jjajang sauce. Wash the potatoes, carrots, cabbage, and onions thoroughly under running water. Then, dice all the vegetables into roughly 1.5cm (about 0.6 inch) cubes for easy eating. Cut the pork into similar-sized pieces so it blends well with the vegetables when cooked.
Step 2
Preheat a deep pan or wok over medium heat. Once the pan is warm, add 1 tablespoon of butter and let it melt. Add the prepared pork and stir-fry. Keep stirring to prevent the pork from sticking to the pan, which will help it cook evenly and become slightly crispy.
Step 3
When the pork is no longer pink and is almost cooked through, add the diced onions and carrots to the pan. Stir-fry them together for a few minutes until the onions become slightly translucent. Then, add the diced potatoes and continue to stir-fry for another 2-3 minutes. Sautéing until the vegetables release their natural sweetness and aroma is key.
Step 4
Now, it’s time to build the flavor base! Turn the heat up to high and carefully pour in 1.5 liters of water. Using a wok or a deep pan will help minimize splashing. Once the water comes to a rolling boil, you’re ready for the next step.
Step 5
As the water boils vigorously, reduce the heat to medium. Cover the pan and let it simmer for about 10-15 minutes, allowing the potatoes and carrots to soften. During simmering, some foam might appear on the surface. Skim this off with a spatula for a cleaner and more refined taste.
Step 6
When the potatoes are almost tender enough to be easily pierced with a fork, add the cabbage. Cabbage cooks quickly, so adding it towards the end helps maintain its fresh texture and slight crunch.
Step 7
Now, let’s make the delicious jjajang sauce! In a separate bowl, mix the 1 cup (approx. 200ml) of Ottogi Black Bean Sauce Powder with a little water until it forms a smooth paste without lumps. Gradually add this paste to the simmering pot, stirring continuously, to achieve your desired sauce consistency. It’s best to add it in 2-3 stages rather than all at once.
Step 8
Once the sauce has thickened, taste it and adjust the seasoning. If it’s too salty, add a little more water. If it’s too bland, add a bit more jjajang powder. Maintain medium heat and stir constantly to prevent the bottom from sticking. For those who prefer a sweeter taste, you can add 1 tablespoon of sugar.
Step 9
Finally, serve the jjajang sauce generously over a bowl of freshly cooked white rice. Your delicious homemade jjajangbap is now complete and ready to be enjoyed! Bon appétit!
