Delicious Jjajangbap with Pork: A Family Favorite
Delicious Jjajangbap with Pork: A Family Favorite
Authentic and Flavorful Jjajangbap Recipe
We usually make curry at home, but my kids really wanted Jjajangbap after a long time. So, I decided to make a delicious Jjajangbap using pork meant for curry, making it extra rich and satisfying.
Ingredients- 200g pork belly or stewing pork, cut into bite-sized pieces (curry cut pork is convenient)
- 1/2 large leek, white part only, finely chopped (for leek oil)
- 2 medium potatoes, peeled and cut into 1.5cm cubes
- 1 large onion, peeled and cut into 1.5cm cubes
- 4 servings of commercial Jjajang sauce base
- 2 Tbsp cornstarch mixed with 4 Tbsp water (for thickening)
- A few stalks of chives, finely chopped (for garnish)
Cooking Instructions
Step 1
Let me introduce you to this delightful Jjajangbap recipe that everyone, especially kids, will love. It’s a wonderfully comforting and flavorful dish!
Step 2
First, prepare your vegetables. Peel and dice the potatoes and onion into roughly 1.5cm cubes. Finely chop the white part of the leek for making aromatic leek oil.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the chopped leeks and gently sauté until fragrant and slightly softened, infusing the oil with their sweet aroma. Once the leek oil is ready, add the pork and increase the heat to medium. Stir-fry the pork until it’s lightly browned on all sides. This step helps to remove any gamey smell and build a delicious foundation.
Step 4
When the pork is partially cooked, add the diced onion and potatoes to the pan. Continue to stir-fry until the onions become translucent and the edges of the potatoes start to soften. Be mindful of the heat to prevent burning, medium heat is usually best here.
Step 5
Pour in enough water to just cover the ingredients. Bring the mixture to a gentle simmer over medium heat. Cook until the potatoes are fork-tender, which usually takes about 10-15 minutes. Skim off any foam that rises to the surface for a cleaner sauce.
Step 6
Once the potatoes are fully cooked, stir in the commercial Jjajang sauce base. Mix it well with the pork and vegetables. You can adjust the amount of sauce based on your preference and the saltiness of the product.
Step 7
Bring the sauce to a gentle boil. Gradually whisk in the cornstarch slurry (cornstarch mixed with water) a little at a time until you reach your desired thickness. Stir continuously to avoid lumps. The sauce should be thick enough to coat the back of a spoon.
Step 8
Your delicious Jjajang sauce is ready! Serve it generously over fluffy, freshly cooked rice. For a beautiful finish and extra freshness, sprinkle with the finely chopped chives.
Step 9
And there you have it – a satisfying and incredibly tasty Jjajangbap, perfect for the whole family! Enjoy every bite!
