Baek Jong-won’s Homemade Jajangbap (Black Bean Sauce Rice)
Easy Home-style Baek Jong-won’s Special Jajang Sauce (For Jajangbap & Jajangmyeon)
Hello! This is ‘Egeupshik’. Today, we’ll be making a versatile jajang sauce that can be used for both jajangmyeon and jajangbap. It’s so simple, so give it a try! Enjoy!
Ingredients for 60 Servings- 1.5 kg pork butt/loin (cut into cubes)
- 5 potatoes (cut into approx. 2-3 cm cubes)
- 4 onions (cut into approx. 2-3 cm cubes)
- 1/2 head cabbage (cut into approx. 2-3 cm cubes)
- 3 green onions (sliced diagonally, focusing on the white parts)
Sauce Ingredients- 2 kg fried black bean paste (Chunjang)
- 400g sugar
- 200g soy sauce
- 100ml cooking oil
- 300g cornstarch (mixed with 300ml water)
- 300ml water
- Caramel coloring (optional)
- 2 kg fried black bean paste (Chunjang)
- 400g sugar
- 200g soy sauce
- 100ml cooking oil
- 300g cornstarch (mixed with 300ml water)
- 300ml water
- Caramel coloring (optional)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Cut the potatoes, cabbage, and onions into roughly 2-3 cm cubes. Slice the green onions diagonally, emphasizing the white parts. Having your ingredients prepped makes the cooking process much smoother.
Step 2
Now, let’s start making the jajang sauce. In a deep wok or large pot, heat about 100ml of cooking oil over medium-low heat. Add the diagonally sliced green onions and stir-fry gently until fragrant. This step is about infusing the oil with the aroma of the green onions, creating a flavorful base.
Step 3
Once the green onions are fragrant, add 400g of sugar and 200g of soy sauce. Continue to stir-fry. The sugar will caramelize, adding a deep sweetness, while the soy sauce enhances the savory flavor and complements the black bean paste. Keep an eye on the heat to prevent burning.
Step 4
After stir-frying the sugar and soy sauce, add the 1.5 kg of cubed pork. Break up any clumps and stir-fry until the pork is mostly cooked through and no longer pink. This ensures the pork is tender and flavorful.
Step 5
Once the pork is partially cooked, add the cubed potatoes. Stir-fry them with the pork and aromatics. Sautéing the potatoes lightly in the oil will help them absorb the sauce better later on and become wonderfully tender. They don’t need to be fully cooked at this stage.
Step 6
When the potatoes are about half-cooked, add the cubed onions and cabbage. Continue to stir-fry until the vegetables soften and release their natural juices. The sweetness from the onions and cabbage will add another layer of flavor to the sauce. Cook until the vegetables are wilted and tender.
Step 7
Once the onions and cabbage have softened, add the 2 kg of fried black bean paste (Chunjang). Stir well to combine everything evenly. If you desire a darker color, you can add a touch of caramel coloring at this point. Stir-fry for another 1-2 minutes, ensuring the chunjang doesn’t burn.
Step 8
Now is the time to taste and adjust the seasoning. The chunjang itself is salty, but you might need to add a little more salt or sugar to suit your preference. Remember that the sauce will thicken, so aim for a slightly saltier taste at this stage than you might prefer for the final product.
Step 9
Finally, bring the sauce to a simmer. Gradually add the cornstarch slurry (300g cornstarch mixed with 300ml water), stirring constantly, until the sauce reaches your desired thickness. Add the slurry slowly, bit by bit, checking the consistency as you go. Avoid making it too thick.
Step 10
And there you have it! Your delicious homemade Jajang Sauce is ready. Serve it generously over hot rice for a satisfying Jajangbap, or toss it with noodles for a classic Jajangmyeon. Enjoy a wonderful meal with your family, made with this healthy and flavorful homemade sauce!
