Brisket and Squid Jjajang Rice
Indulgent Jjajang Rice and Noodles with Rich Brisket and Squid
Enjoy homemade Jjajang sauce, perfect for drizzling over rice or noodles! We’ve elevated this classic dish by adding tender brisket and chewy squid for an extra burst of savory flavor. It’s a delightful meal whether you’re craving a comforting bowl of Jjajang rice or a hearty bowl of Jjajang noodles.
Jjajang Sauce Ingredients- 2 bowls cooked rice
- 1 cup Jjajang powder (with 2 bowls water)
- 300g brisket
- 1 squid
- 1/2 onion
- 1 potato
- 1/2 carrot
- 1/2 zucchini
- 3 shiitake mushrooms
- 50g cabbage
- 1 Tbsp cooking oil
- Cooked peas (for garnish)
- Pinch of salt
- Pinch of black pepper
Brisket Marinade- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, cut the brisket into bite-sized pieces (about 3-4 cm). In a bowl, combine the brisket with 1 Tbsp soy sauce, 1 Tbsp cooking wine (or sake), a pinch of salt, and a pinch of black pepper. Gently mix and let it marinate for a short while. This step tenderizes the meat and removes any unwanted odors.
Step 2
For a smooth texture, wash and finely chop the vegetables (onion, potato, carrot, zucchini, cabbage) and shiitake mushrooms. Cut the potatoes and carrots into similar sizes as they take a bit longer to cook.
Step 3
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add all the prepared vegetables (onion, potato, carrot, zucchini, cabbage) and shiitake mushrooms. Stir-fry until the vegetables are slightly translucent and tender. Season with a pinch of black pepper and salt while cooking to enhance their natural sweetness.
Step 4
Once the vegetables are partially cooked, dissolve 1 cup of Jjajang powder in 2 bowls (about 400ml) of water, ensuring there are no lumps. Pour this mixture into the pan with the stir-fried vegetables. Bring to a simmer over medium-low heat until the vegetables are fully cooked. Simmering gently allows the vegetables to release their flavors into the sauce.
Step 5
When the sauce starts to bubble, add the marinated brisket. Use chopsticks to gently separate the brisket pieces and cook them in the sauce. Brisket cooks quickly, so avoid overcooking over high heat.
Step 6
Clean and prepare the squid by cutting it into bite-sized pieces (about 2-3 cm). When the brisket is almost cooked through, add the prepared squid to the sauce and cook briefly. Squid can become tough if overcooked, so cook just until it’s tender.
Step 7
Once all ingredients are cooked and the Jjajang sauce has reached your desired consistency, turn off the heat. Your rich and flavorful Jjajang sauce is ready!
Step 8
Spoon a generous amount of the prepared Jjajang sauce over a bowl of freshly cooked hot rice. Enjoy your delicious homemade Jjajang rice.
Step 9
For an attractive presentation and added flavor, garnish with cooked peas and thinly julienned cucumber. This completes your delightful Jjajang rice.
Step 10
You can also use the leftover Jjajang sauce for a delicious Jjajang noodle dish! Cook your preferred noodles (like somen or jjajangmyeon noodles) according to package directions. Rinse them under cold water and drain thoroughly. Place the drained noodles in a serving bowl.
Step 11
Ladle a generous portion of the Jjajang sauce over the noodles to create a hearty Jjajang noodle bowl.
Step 12
Garnish your Jjajang noodles with cooked peas or julienned cucumber for an even more appealing and tasty meal.
