Hearty and Delicious Jjajang Rice
Make Your Husband’s Favorite Jjajang Rice! A Fridge-Clearing Dish Packed with Vegetables
Create a wonderful Jjajang rice using leftover vegetables and meat from your fridge. Jjajang rice is a beloved comfort food for all ages, and making it yourself makes it even more special.
Jjajang Sauce- 2 servings of solid Jjajang paste or Jjajang powder (adjust amount to your preference)
- 150g pork (ground or diced)
- 1-2 Tbsp cornstarch (for thickening)
Cooking Instructions
Step 1
I’m using ‘Ottogi Directly Fried Ganjjajang Solid Paste’ for this recipe. (This is a personal purchase and review!) Using solid paste makes it convenient and results in a deep flavor. If you’re using store-bought Jjajang powder, please refer to the product’s instructions.
Step 2
The pork I’m using was from the freezer, so I’ve thawed it completely. You can use either ground pork or diced pork.
Step 3
Wash the potatoes, onion, carrot, and broccoli thoroughly. Peel the potatoes and carrot, and remove the outer skin of the onion before rinsing them under running water.
Step 4
Cut the vegetables into bite-sized pieces. It’s best to cut the potatoes and carrots slightly smaller so they cook tenderly. The onion can be cut a bit larger as it sweetens and blends well when cooked. (Feel free to adjust this to your personal preference!)
Step 5
Heat a little olive oil in a pan. Add all the vegetables except broccoli (potato, onion, carrot) and the pork. Sprinkle a pinch of black pepper over the pork to remove any gamey smell and enhance its flavor.
Step 6
When stir-frying the vegetables, cook just until the onion becomes translucent. Overcooking can make the vegetables too mushy.
Step 7
Once the vegetables are lightly sautéed, add water. Pour in enough water to cover the vegetables, and bring it to a boil.
Step 8
Bring to a boil over medium heat. Skim off any opaque foam that rises to the surface to ensure a clean Jjajang sauce.
Step 9
When the vegetables are fully cooked and the liquid is boiling vigorously again, add the Jjajang paste (or powder). I’ve used enough for 2 servings of Jjajang. (Even though there are many vegetables, you can adjust the amount of Jjajang sauce to your liking.)
Step 10
Solid Jjajang paste dissolves almost immediately upon contact with hot water. You don’t need to stir much; it will melt on its own. If you’re using Jjajang powder, it’s easier to mix it with a little cold water to form a smooth slurry before adding it to the pot. Once the Jjajang is added, let it boil vigorously again.
Step 11
Finally, add the broccoli. Since the broccoli was blanched and stored beforehand, adding it earlier and boiling it would make it too soft. Adding it at the end helps it retain its color and a slight crunch.
Step 12
If the Jjajang sauce seems too thin, you can use cornstarch to thicken it. Mix 1-2 tablespoons of cornstarch with a little cold water to create a slurry. Gradually add this to the Jjajang while stirring, until you reach your desired consistency. (Whether to use cornstarch and how much depends on the sauce’s current thickness.)
