Chef Lee Yeon-bok’s Quick & Easy Jjajangbap
Home Cooking TV: Jjajangbap Made with Chef Lee Yeon-bok’s Tips! Simply Made with Jjajang Powder!
Try making delicious Jjajangbap using a convenient jjajang powder mix, infused with the special tips from Korea’s top Chinese cuisine chef, Lee Yeon-bok. Experience a depth of flavor and umami that is truly exceptional.
Main Ingredients- Jjajang powder 100g (store-bought)
- Onions 1.5 (medium-sized)
- Cabbage 350g (about 1/4 head)
- Pork 200g (ground or thinly sliced)
- Cornstarch or potato starch
- Scallion (a small amount)
- Soy sauce 1 Tbsp (T)
- Sugar 1 Tbsp (T)
- Water 400ml
Cooking Instructions
Step 1
Prepare all the vegetables and pork for stir-frying. Finely chop the scallions to release their aroma. Dice the onions and cabbage into approximately 1.5cm cubes or roughly chop them. Cut the pork into bite-sized pieces (about 2-3cm). Cutting the vegetables to a similar size helps them cook evenly, resulting in a more delicious dish.
Step 2
To enhance the flavor of the jjajang powder, mix it with 3 tablespoons (T) of water until it forms a thick paste without lumps. This pre-mixing step ensures a smooth and lump-free jjajang sauce when cooking.
Step 3
In a deep pan or wok, heat a generous amount of cooking oil. Add the chopped scallions and gently stir-fry over medium-low heat to create fragrant scallion oil. Once the scallion oil is fragrant, add the prepared pork and stir-fry until it’s golden brown and slightly crispy, almost as if you’re deep-frying it. This process removes any gamey odor and adds a rich, nutty flavor to the pork.
Step 4
Once the pork starts to turn golden brown, pour 1 tablespoon (T) of soy sauce along the edge of the pan. The hot pan will slightly caramelize the soy sauce, adding a deeper layer of flavor to the dish.
Step 5
When the pork is browned and cooked through, add the diced onions and stir-fry until they become translucent, which brings out their natural sweetness. Next, add the chopped cabbage and stir-fry until it’s slightly softened but still retains some crunch. This adds a pleasant texture to the sauce.
Step 6
Add 1 tablespoon (T) of sugar and stir-fry until evenly combined with the other ingredients. When the sugar coats the ingredients as it fries, the sweetness of the jjajang becomes richer and smoother.
Step 7
Add the pre-mixed jjajang paste to the pan and stir-fry with the ingredients until well combined and fragrant. Once the jjajang powder is fragrant from stir-frying, pour in the 400ml of water.
Step 8
While the jjajang sauce is simmering, prepare a slurry by mixing starch (cornstarch or potato starch) with water in a 1:1 ratio. Once the sauce comes to a boil, reduce the heat slightly. Gradually add the starch slurry a little at a time, stirring constantly, until you achieve your desired thickness. Be careful not to make it too thick; stir gently to ensure a smooth consistency.
Step 9
Once the desired thickness is reached, turn off the heat. Serve generously over warm rice and enjoy!
