Delicious Jjajang Rice (Korean Black Bean Noodles with Rice)
Easy Jjajang Sauce from Mix for Rich Jjajang Rice
You can easily make a delicious and rich black bean sauce at home using a jjajang powder mix. This sauce rivals that of professional Chinese restaurants. Enjoy a hearty and satisfying meal with plenty of vegetables and meat. This recipe provides detailed instructions for making the beloved Korean comfort food, Jjajang Rice, that both children and adults will love.
Main Ingredients- 100g Jjajang powder mix (adjust water amount according to product instructions)
- 200g thinly sliced pork belly or pork (cut into bite-sized pieces)
- 1 carrot (diced small)
- 1 potato (diced small)
- 1 onion (diced small)
- 1/4 head cabbage (finely shredded)
- 2 green onions (chopped)
- 150g oyster mushrooms or preferred mushrooms (torn or sliced)
- 4 eggs (for sunny-side-up fried eggs to top the rice)
- 5 Tbsp cooking oil or olive oil (for stir-frying)
- 900ml water (adjust based on package directions, recipe uses more for vegetables)
- Cooked rice (sufficient amount for serving)
Seasoning & Others- 2 Tbsp oyster sauce (for umami)
- 2 Tbsp cooking wine or mirin (to remove pork odor)
- 3 Tbsp cornstarch slurry (for thickening: 1 Tbsp cornstarch + 2 Tbsp water, mixed)
- 1 Tbsp sesame oil (for finishing aroma)
- 2 Tbsp minced garlic (for flavor)
- 1 tsp minced ginger (for aromatic notes)
- 1 Tbsp sugar (to adjust sweetness)
- 2 Tbsp oyster sauce (for umami)
- 2 Tbsp cooking wine or mirin (to remove pork odor)
- 3 Tbsp cornstarch slurry (for thickening: 1 Tbsp cornstarch + 2 Tbsp water, mixed)
- 1 Tbsp sesame oil (for finishing aroma)
- 2 Tbsp minced garlic (for flavor)
- 1 tsp minced ginger (for aromatic notes)
- 1 Tbsp sugar (to adjust sweetness)
Cooking Instructions
Step 1
We’ve prepared all the necessary ingredients for a delicious Jjajang Rice. Wash and finely chop the vegetables, and cut the meat and mushrooms into bite-sized pieces.
Step 2
Wash the cabbage thoroughly under running water, then soak it in water with 2 tablespoons of vinegar for about 3 minutes. This helps to maintain its crispness and remove any strong odors. Rinse it again under running water twice, then drain completely in a colander.
Step 3
Dice the pork (thinly sliced pork belly), carrot, potato, and onion into small, approximately 1cm cubes. Chop the green onions and finely mince the garlic and ginger.
Step 4
Tear the oyster mushrooms into bite-sized pieces by hand or slice them. You can also use other mushrooms like shiitake or king oyster mushrooms if you prefer. Mushrooms add a deeper flavor to the jjajang sauce.
Step 5
Heat 4 tablespoons of olive oil in a large pot over medium heat. Add the minced garlic and minced ginger, and stir-fry for about 30 seconds until fragrant. Then, add the diced onion and chopped green onions, and stir-fry for about 2 minutes until translucent. Add the diced potato and carrot, and stir-fry for another 2 minutes until slightly tender.
Step 6
Add the diced pork to the pot. Break it up with chopsticks and stir-fry until the surface of the meat turns white, indicating it’s cooked through. Thoroughly cooking the pork removes any gamey smell and enhances the flavor.
Step 7
Add the shredded cabbage and stir-fry until it wilts and softens. Finally, add the prepared mushrooms and stir-fry for another minute, allowing all the ingredients to meld together.
Step 8
Pour 900ml of water into the pot. Add 2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, and 1 tablespoon of sugar. Stir well to combine all the seasonings.
Step 9
Gradually sprinkle the jjajang powder mix into the pot while stirring continuously to prevent lumps. Continue to cook, stirring frequently to prevent sticking to the bottom, for about 2 more minutes. (Note: The recommended water amount may vary by product. This recipe uses 900ml because of the generous amount of vegetables, but using 700ml as per typical instructions will result in a thicker sauce.)
Step 10
Reduce the heat to low. Slowly pour in the cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water) while stirring. Cook for another 30 seconds until the sauce thickens to your desired consistency. It’s best to add the cornstarch slurry gradually to control the thickness.
Step 11
Turn off the heat and stir in 1 tablespoon of sesame oil for a final touch of aroma. The nutty scent of sesame oil will further enhance the jjajang sauce.
Step 12
Your rich and appetizing jjajang sauce is now complete! The cornstarch slurry adjustment has resulted in the perfect consistency. It’s satisfying to have the key component of Jjajang Rice ready.
Step 13
Heat 1 tablespoon of olive oil in a frying pan over low heat. Crack an egg into the pan and cook it until the yolk is still runny, creating a perfect sunny-side-up fried egg. Ensure the whites are cooked while keeping the yolk soft.
Step 14
Serve the hot rice in a bowl, then generously ladle the homemade jjajang sauce over it. Top with the sunny-side-up fried egg for a beautiful presentation. Jjajang Rice is even more delicious with plenty of cabbage, which adds great texture and flavor. Enjoy making this healthy and delicious Jjajang Rice that your whole family will love!
