Authentic Jajang Fried Rice with Homemade Black Bean Sauce
Mastering Jajangmyeon Sauce with ‘Ganjjajang’ Style & Delicious Fried Rice
Experience the authentic taste of Chinese restaurant-style Jajang fried rice, made right in your own kitchen! This recipe guides you through creating a rich, flavorful black bean sauce and perfectly fluffy fried rice. It’s simpler than you think and incredibly satisfying.
Ingredients for Fried Rice & Jajang Sauce
- 1 Onion (chopped into large cubes)
- 1 Green Onion (cut into large pieces, focusing on the white part)
- 265g Chicken Tenderloin (cut into bite-sized pieces)
- 200g Chunjang (Korean black bean paste)
- 50g Green Bell Pepper (sliced into thin strips)
- 60g Carrot (diced small)
- 4 Eggs (lightly beaten)
- 3 Bowls of Cooked Rice (day-old or cooled rice recommended)
- 6 Tbsp Cooking Oil (for frying the Chunjang)
Seasoning
- 3g Minced Ginger (or a pinch of ginger powder)
- 1 Tbsp Soy Sauce (for seasoning the fried rice)
- 3g Minced Ginger (or a pinch of ginger powder)
- 1 Tbsp Soy Sauce (for seasoning the fried rice)
Cooking Instructions
Step 1
First, rinse the chicken tenderloin under running water, pat it dry, and then cut it into small, bite-sized pieces. This ensures the sauce coats the chicken evenly during cooking, making it more flavorful.
Step 2
Peel the onion and chop it into large cubes. Cut the white part of the green onion into large pieces as well. Slice the green bell pepper into thin strips. Feel free to adjust the size of the vegetable cuts to your preference.
Step 3
In a wok or large pan, combine the 200g of Chunjang with 6 tablespoons of cooking oil over high heat and bring it to a simmer. Frying the Chunjang in oil helps to mellow its bitterness and enhance its savory aroma.
Step 4
Once the Chunjang starts to bubble, stir continuously with a spatula for 1 minute. Be careful not to burn it. The goal is to break it down into a smooth, uniform paste.
Step 5
Carefully transfer the fried Chunjang to a separate bowl and let it cool slightly. This resting period allows the flavors to deepen.
Step 6
Leave about 3 tablespoons of the Chunjang oil in the pan. Add the 200g of chicken tenderloin and stir-fry over high heat until it turns white and is cooked through. Cooking the chicken thoroughly now will prevent it from becoming tough later.
Step 7
Once the chicken is almost cooked, add a generous handful of the chopped green onions and the minced ginger (or ginger powder). Stir-fry everything together until the green onions are fragrant and slightly softened. Their aroma will beautifully complement the chicken.
Step 8
Next, add all the cubed onion to the pan. Stir-fry with the chicken and green onions until the onions become translucent and release their natural sweetness. This step adds a lovely depth of sweetness to the sauce.
Step 9
Now, add about 4 tablespoons of the reserved Chunjang sauce. Stir well to combine the sauce with the other ingredients, ensuring everything is evenly coated. Continue to sauté for a minute or two.
Step 10
Add 2 tablespoons of water to the empty Chunjang container, swirl to rinse out any remaining paste, and pour this into the pan. Stir and cook for another minute. This creates a delicious ‘Ganjjajang’ (dry-style Jajangmyeon) sauce! It’s perfect for mixing with fried rice or serving over noodles.
Step 11
Now, let’s make the fried rice! Dice the carrots into small cubes. These will add a pop of color and a pleasant texture to the rice.
Step 12
Heat a generous amount of cooking oil in a wok or large frying pan. Add the chopped green onions and stir-fry over medium heat until fragrant. Push the green onions to one side of the pan, add a little more oil to the empty space, and pour in the beaten eggs.
Step 13
As the eggs begin to set, break them up with your spatula to create a scrambled effect. Then, add the diced carrots and stir-fry them together. Once the carrots are slightly tender, mix everything – eggs, carrots, and green onions – together.
Step 14
Add 65g of chicken tenderloin to the pan. Stir-fry the chicken with the other ingredients until it’s fully cooked.
Step 15
Once the chicken is cooked, combine all the ingredients in the pan. Now, the stage is set for the rice.
Step 16
Add three bowls of cooked rice to the pan. Sprinkle 1 tablespoon of soy sauce evenly over the rice. Use the edge of your spatula to gently scrape and press the rice, breaking up any clumps and allowing the moisture from the rice and eggs to evaporate. This technique creates fluffy, separate grains of rice – a crucial step for perfect fried rice!
Step 17
Finally, add the sliced green bell peppers and toss them in lightly. Avoid overcooking them; they should retain a slight crispness. Since we’ll be adding plenty of Jajang sauce, the fried rice itself is seasoned very lightly.
Step 18
Serve the fried rice topped with a generous amount of your homemade Ganjjajang sauce. Mix well before eating. The sauce can be quite savory, so it’s a good idea to add it gradually to taste. Enjoy this restaurant-quality Jajang fried rice at home!
