Delicious Jajangbap (Korean Black Bean Sauce Rice Bowl)
Easy and Tasty Jajangbap Recipe: A Perfect One-Bowl Meal!
Tired of deciding what side dishes to make every meal? We highly recommend this menu for those times: Jajangbap! With just some pickled radish (danmuji), you can experience heavenly flavors. Let’s make some delicious Jajangbap!
Main Ingredients
- 5 Vienna sausages
- 1/2 zucchini
- 1/2 carrot
- 1 onion
- 200g black bean paste powder (Jjajang powder)
Cooking Instructions
Step 1
Dice all the vegetables and ingredients for the Jajangbap into bite-sized cubes. (We’ve skipped the potato that was in the original recipe and used sausages instead of meat for a burst of flavor.)
Step 2
Finely chop the Vienna sausages into small pieces, about 1cm thick. Blanch them in boiling water for about 5 minutes.
Step 3
Blanching the sausages helps remove excess oils and preservatives, resulting in a cleaner, milder flavor. It also slightly reduces the saltiness, making it easier to season.
Step 4
Heat a pan with a generous amount of cooking oil. Add all the prepared vegetables and ingredients, and stir-fry over medium heat. Once the vegetables release a little moisture and the onions become translucent, proceed to the next step.
Step 5
After lightly stir-frying the vegetables, pour in 500-800ml of water. Let it simmer over medium-low heat until the ingredients are fully cooked. Cook until the sauce thickens slightly.
Step 6
While the ingredients are simmering, mix the 200g of Jjajang powder with a little cold or lukewarm water in a separate bowl until it forms a smooth paste without any lumps. (For an even smoother sauce, you can strain it through a sieve.)
Step 7
Pour the prepared Jjajang mixture into the simmering ingredients. Stir continuously with a spatula or spoon to prevent sticking to the bottom of the pan. Continue to cook until the sauce thickens to your desired consistency and develops a glossy sheen. Your Jajangbap is ready!
