Jjajang Fried Rice: An Effortlessly Delicious Recipe Rivaling Chinese Restaurants
How to Make Jjajang Fried Rice: Super Simple & Flavorful!
Discover the magic behind more than just curry powder! With special jjajang powder, you can create a jjajang fried rice that rivals your favorite Chinese restaurant. This recipe is incredibly easy and yields a dish full of rich flavors.
Ingredients- 100g ground beef (use a cut with some fat for tenderness)
- 1 onion (adds sweetness and depth)
- 1/5 carrot (for color and a slight crunch)
- 2 bowls of cooked rice (preferably day-old, cold rice for best texture)
- 2 Tbsp canned corn kernels (optional, adds sweetness and texture)
- 1 Tbsp minced green onion (for aromatic flavor)
- 1 tsp minced garlic (enhances flavor and removes any gamey smell)
- 2 Tbsp jjajang powder (the key ingredient for authentic flavor)
- 2 Tbsp cooking oil (for sautéing and coating)
Cooking Instructions
Step 1
First, prepare your vegetables. Wash and peel 1 onion and 1/5 carrot. Dice them into small, approximately 0.5cm cubes. Cutting them small ensures they cook evenly and integrate well with the rice.
Step 2
Measure out 2 tablespoons of the jjajang powder, which is the star of this dish. If using canned corn, drain it thoroughly in a sieve to remove excess liquid. Don’t worry if you don’t have corn; the fried rice will still be delicious.
Step 3
Finely mince 1 tablespoon of green onion. It’s best to use both the white and green parts. Minced green onion adds a wonderful aroma that elevates the overall flavor of the fried rice.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the minced green onion and minced garlic. Sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant and slightly softened, being careful not to burn them. This step builds the foundational aroma for your fried rice.
Step 5
Add 100g of ground beef to the pan. Stir-fry over medium heat for about 1 minute, breaking up any clumps with your spatula. You’ll notice that even without pre-seasoning, the aroma from the green onion and garlic prevents any unpleasant meat odor.
Step 6
Toss in the diced onion and carrot. Continue to stir-fry over medium heat for about 2-3 minutes, or until the vegetables begin to soften and turn slightly translucent. Cooking the carrots until tender releases their natural sweetness.
Step 7
Add 2 bowls of cooked rice and the drained canned corn kernels (if using). Use your spatula to gently break apart any clumps of rice and mix everything together evenly. Be careful not to mash the rice grains; you want to keep them intact for a good texture.
Step 8
Sprinkle 2 tablespoons of jjajang powder evenly over the rice and ingredients. Stir-fry over medium-low heat for about 3-5 minutes, ensuring that each grain of rice is coated with the jjajang sauce. Gently stir and ‘cut’ the rice with your spatula to ensure it’s loose and fluffy. Taste and add a pinch of salt if needed. Your delicious, restaurant-quality jjajang fried rice is ready!
