Hearty Green Bean Jjajang Rice Recipe
How to Make Delicious Green Bean Jjajang Rice!
Today, I’m sharing a recipe for Jjajang Rice with green beans that I made this morning. It’s a generous portion, very plentiful! When you don’t have any side dishes, just kimchi makes it satisfying. With kimchi and jjajang, you’re all set!
Ingredients
- Pork 160g (ground or finely chopped)
- Potatoes 700g (about 3-4 medium potatoes)
- Carrots 200g (about 1 medium carrot)
- Onions 350g (about 2 medium onions)
- Green beans 200g (fresh or frozen)
- Commercial Jjajang powder 250g
- Water 1L (500ml + 500ml)
- Vegetable oil 2 Tbsp
- Cooked rice (for serving)
Cooking Instructions
Step 1
First, peel all the vegetables and wash them thoroughly. Since the onions, carrots, and potatoes will be simmered later, dice them into bite-sized pieces that are not too small.
Step 2
Gently press the pork with paper towels to remove excess blood. If using fresh green beans, trim the ends and cut them into desired lengths. Frozen green beans can be used directly without thawing.
Step 3
Dice the prepared potatoes, carrots, and onions into cubes of about 1.5cm to 2cm. It’s important to cut them into uniform, manageable sizes so they maintain their shape when cooked. Cutting them too small might cause them to break apart during cooking.
Step 4
Similarly, cut the pork into cubes of about 1.5cm to 2cm, or prepare it as ground pork. They shouldn’t be too large to blend well with the jjajang sauce.
Step 5
Heat 2 tablespoons of vegetable oil in a wide pot over medium heat. Add all the prepared ingredients – onions, carrots, potatoes, and pork – and stir-fry until fragrant and lightly coated with oil. This process adds a savory depth and helps prevent the vegetables from falling apart later.
Step 6
Once the vegetables are sautéed and the onions appear translucent, and the pork is partially cooked, pour in 500ml of water. Cover the pot and simmer over medium heat for about 5 minutes. This step helps to soften the vegetables slightly and add moisture.
Step 7
In a separate bowl, place the 250g of jjajang powder. Gradually add the remaining 500ml of water while whisking until a smooth, lump-free paste forms. Ensuring there are no clumps is key for a smooth sauce.
Step 8
Remove the lid from the pot and add the prepared green beans. Before adding the jjajang mixture, let it simmer briefly. Check if the potatoes are tender by piercing them with a fork. If they’re still firm, continue simmering for a few more minutes.
Step 9
Now, pour the dissolved jjajang mixture into the pot. Stir constantly with a spatula to prevent sticking to the bottom, and continue to cook over low heat until the sauce reaches your desired thickness. Slowly stir as it thickens.
Step 10
As the jjajang sauce thickens and becomes rich, it’s nearly ready. Keep stirring until the very end to ensure it doesn’t burn. Once it reaches a thick consistency, turn off the heat, cover the pot, and let it rest for about 5 minutes. This resting period allows the flavors to meld beautifully. Serve generously over warm rice and enjoy!
