Image Credit to: Maangchi
Jajang rice is a Korean-Chinese black bean sauce dish served over steamed rice instead of serving over normal noodles. This dish was first introduced by the Korean TV actor Cha Seung Won on the Korean variety show known as “Korean Hostel in Spain”.
The base of this dish, which is the sauce, is made from a Korean black soybean paste. This paste is usually used to stir fry vegetables, seafood or meat in Korean dishes. The more common version of this dish is called jajangmyeon, which uses the exact same paste along with noodles.
Jajangmyeon is a signature Korean dish and can be found in most of the Korean restaurants and food stalls. Jajang powder is also readily available in supermarkets or convenience stores so that you can just buy and prepare it at home anytime.
- 7 oz (200 g) pork
- 1 tablespoon of mirim
- ⅓ of carrot
- ⅓ of zucchini
- 2-3 cabbage leaves
- 1 small onion
- 1 ½ tablespoon of sugar
- 10 fl oz (300 ml) water
- Vegetable oil
- 2 Tablespoon of cornstarch
- 4 Tablespoon of water
- 1 Tablespoon of oyster sauce
- 1 Tablespoon of soy sauce
- ½ Tablespoon of chicken stock powder
- 2 ½ Tablespoon of chunjang black soybean paste
- 2 Bowls of Rice
- Soak the rice for 10 – 15 minutes and cook.
- Slice the pork into thin strips. Marinate it with mirim and set it aside.
- Cut the cabbages into strips and cut the onions, carrots, and zucchini into small cubes.
- Heat oil in a frying pan and add in the marinated pork.
- Add in sugar and stir fry until the sugar dissolves.
- When the pork turns white, add in onion and fry until the onion is slightly golden.
- Then add in the rest of the carrots, cabbages and zucchini into the pan and stir fry until they are softened.
- Add in oyster sauce, soy sauce, chicken stock and chunjang black soybean paste into the pan.
- Stir evenly until all the ingredients in the pan are coated.
- Pour in water and bring the sauce to boil.
- At the same time mix the cornstarch and water and mix well.
- Add half of the mixture into the pan and mix well.
- Add in more until the sauce is a bit slurry.
- Serve the prepared white rice onto a plate, then pour the gravy onto the rice.
- Mix both the gravy and the sauce together and enjoy!