Oyster and Bean Sprout Jjajang Rice: Quick & Easy Home-Cooked Meal
Special Jjajang Rice Featuring Crisp Bean Sprouts and Fresh Oysters Instead of Noodles
Craving Jjajangmyeon but want a simpler preparation? This recipe introduces ‘Oyster and Bean Sprout Jjajang Rice,’ a delightful dish where you can enjoy the savory Jjajang sauce with tender oysters and crisp bean sprouts as a refreshing alternative to noodles. Using simply rinsed frozen oysters adds a wonderful seafood Jjajang flavor to your home cooking. This is a convenient and satisfying meal that’s perfect for a quick and hearty lunch or dinner. Enjoy a bowl of delicious Oyster and Bean Sprout Jjajang Rice!
Preparing the Oysters- 16 thawed oysters
- Plenty of water for rinsing
- 1 tsp salt
Oyster and Bean Sprout Jjajang Sauce- 2 blocks dried Jjajang sauce mix (53g each)
- 1 handful bean sprouts (approx. 100g)
- 1 Tbsp cooking wine (cheongju)
- 1/2 onion (approx. 80g)
- 1 handful chopped green onion (approx. 22g)
- Half a handful chopped bell pepper (approx. 15g)
- 1 handful mushrooms (approx. 50g, any variety like shiitake or king oyster)
- 1/2 Tbsp cooking oil
- 180ml+ water
Rice- 1 bowl of warm cooked rice
- 2 blocks dried Jjajang sauce mix (53g each)
- 1 handful bean sprouts (approx. 100g)
- 1 Tbsp cooking wine (cheongju)
- 1/2 onion (approx. 80g)
- 1 handful chopped green onion (approx. 22g)
- Half a handful chopped bell pepper (approx. 15g)
- 1 handful mushrooms (approx. 50g, any variety like shiitake or king oyster)
- 1/2 Tbsp cooking oil
- 180ml+ water
Rice- 1 bowl of warm cooked rice
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Oyster and Bean Sprout Jjajang Rice. Wash the vegetables and drain them well, and get the oysters ready for use.
Step 2
In a bowl, dissolve 1 tsp of salt in enough water to cover the oysters. Add the oysters and gently stir with chopsticks to remove any grit or impurities. Rinse the oysters 2-3 more times under running water until thoroughly clean. Drain them well in a colander.
Step 3
Prepare the vegetables. 1. Drain the washed bean sprouts in a colander. 2. Chop the onion into bite-sized pieces, similar in size to the oysters or slightly larger. 3. Finely chop the green onions and bell pepper. 4. Slice the mushrooms into 2-4 pieces each. (Any type of mushroom, such as shiitake or oyster mushrooms, works well.)
Step 4
Heat the cooking oil in a pan over medium heat. Add the chopped green onions and sauté until fragrant, creating a green onion oil. Once fragrant, add the chopped onion and cook until translucent and lightly golden brown, bringing out its sweetness.
Step 5
Add the chopped bell pepper to the pan and stir-fry for about 10 seconds. Then, add the prepared mushrooms and cook for another 10 seconds to enhance their flavor.
Step 6
Now, add the oysters and 1 Tbsp of cooking wine. Stir-fry quickly over high heat, just until the oysters are cooked through and firm, being careful not to overcook them or break them apart. The cooking wine helps to remove any fishy smell from the oysters.
Step 7
Pour in 180ml or more of water and bring to a boil over high heat. Reduce the heat to low. Add the two blocks of dried Jjajang sauce mix and stir well until completely dissolved, ensuring no lumps remain. Simmer gently until the sauce reaches your desired consistency.
Step 8
Add the drained bean sprouts to the Jjajang sauce and stir for about 10 seconds, just until they are slightly wilted. Avoid cooking the bean sprouts for too long, as they can release excess water and dilute the sauce. Remove from heat once they are tender-crisp.
Step 9
Serve the warm rice in a bowl. Top generously with the Jjajang sauce mixture containing the oysters and bean sprouts. Your delicious Oyster and Bean Sprout Jjajang Rice is ready to enjoy!
