Nostalgic Jjajangbap (Korean Black Bean Sauce Rice)
Homemade Old-Fashioned Jjajangbap (Korean Black Bean Sauce Rice) – Yani Style
A simple recipe for making Yani-style Jjajangbap using a store-bought black bean sauce. This method delivers a rich, classic flavor reminiscent of traditional Korean-Chinese restaurants right in your own kitchen.
Main Ingredients for Jjajang Sauce- 1 potato (medium-sized)
- 2 onions (large)
- 1 green onion (white part mainly)
- 400g pork loin (or pork shoulder)
- 2 packets of store-bought Jjajang sauce (approx. 330g total)
- 500ml water
Seasoning and Thickening- 2 Tbsp cooking wine (mirin or sake)
- Pinch of black pepper (3 shakes)
- Pinch of ginger powder (2 shakes, optional)
- 10g potato starch
- 50ml water (for starch slurry)
- 2 Tbsp cooking wine (mirin or sake)
- Pinch of black pepper (3 shakes)
- Pinch of ginger powder (2 shakes, optional)
- 10g potato starch
- 50ml water (for starch slurry)
Cooking Instructions
Step 1
First, prepare the vegetables. Finely dice the 2 large onions. Thinly slice the white part of the green onion. Peel the potato and dice it into about 0.5 cm cubes.
Step 2
For the 400g of pork loin, press it thoroughly with paper towels to remove excess blood; this helps eliminate any gamey smell. Cut the drained pork into bite-sized pieces (about 0.5-1 cm). Marinate the pork with 2 tablespoons of cooking wine, a pinch of black pepper (about 3 shakes), and a pinch of ginger powder (about 2 shakes, optional). Gently mix and let it marinate for about 10 minutes.
Step 3
Heat a stir-fry pan over medium heat. Add a generous amount of cooking oil and preheat for 1 minute. Once the pan is hot, add the marinated pork. Break up any clumps and stir-fry for 2 minutes, ensuring the pork doesn’t stick together.
Step 4
While stir-frying the pork, use a spatula or chopsticks to cut the pork pieces into smaller, uniform sizes. This step helps the sauce meld better with the meat.
Step 5
Once the pork is nicely browned, add all the prepared diced potatoes, onions, and green onions to the pan. Increase the heat to high and stir-fry briskly for 1 minute. This process brings out the natural sweetness of the vegetables.
Step 6
Pour in 500ml of water. Add the 2 packets of store-bought Jjajang sauce (total 330g). Stir well to dissolve the sauce clumps and mix everything together.
Step 7
Once all ingredients are combined, reduce the heat to medium and let the sauce simmer gently for 7 minutes. It’s important to stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Step 8
While the sauce is simmering, prepare the starch slurry for thickening. In a small bowl, combine 50ml of water with 10g of potato starch. Whisk until completely smooth and no lumps remain.
Step 9
Gradually pour the prepared starch slurry into the simmering Jjajang sauce while stirring continuously. Continue adding the slurry until the sauce reaches your desired thick consistency. Once thickened, remove from heat. Your Jjajang sauce is now ready!
Step 10
Serve the flavorful Jjajang sauce generously over a bowl of warm rice. Enjoy your delicious homemade Jjajangbap! You can also add a fried egg or some shredded cucumber on top for extra flavor.
