Mom’s Homemade Delicious Jjajangmyeon Rice Bowl
Mom’s Homemade Delicious Jjajangmyeon Rice Bowl
A Hearty and Delicious Homemade Jjajangmyeon Rice Bowl Recipe
I made Jjajangmyeon after a long, long time! It tasted so good after not having it for a while~ My family ate it up deliciously too! This recipe is a delightful, homemade take on the classic Korean black bean sauce noodles, served over rice. It’s comforting, flavorful, and perfect for a family meal.
Main Ingredients- Black bean paste (Chunjang) 1 packet (approx. 100-120g)
- Onions 2 (chopped into large pieces)
- Kohlrabi 1/4 (diced)
- Beetroot a little (finely chopped or julienned, adds color)
- Green beans or snow peas 5-6 pods (chopped into bite-sized pieces)
- Beef (ground or thinly sliced for bulgogi) 150g
Sauce Thickener- Cooking oil 1/2 cup (for frying the black bean paste)
- Cornstarch 2 Tbsp
- Water 2 Tbsp
- Cooking oil 1/2 cup (for frying the black bean paste)
- Cornstarch 2 Tbsp
- Water 2 Tbsp
Cooking Instructions
Step 1
In a deep pan or wok, add a generous amount of cooking oil (1/2 cup) and stir-fry the black bean paste (chunjang) over low heat. Be careful not to burn it. This crucial step removes any bitterness and enhances the nutty flavor. Transfer the fried black bean paste to a separate bowl for now.
Step 2
In another pan, add a little cooking oil. Add the large-chopped onions and sauté over medium heat until they become translucent and release a sweet aroma. Don’t let them burn. Sautéing the onions for a longer time will deepen the sweetness of the jjajang sauce.
Step 3
Once the onions are well-cooked and smell sweet, add the finely chopped or julienned beetroot and stir-fry with the onions. The beetroot will give the jjajang sauce a beautiful reddish hue.
Step 4
Add the diced kohlrabi and stir-fry it with the onions and beetroot. Kohlrabi adds a delightful crisp texture and a subtle sweetness.
Step 5
When the vegetables are partially cooked, add the beef. Stir-fry until the beef is no longer pink. The beef will add richness and flavor, making the jjajangmyeon rice bowl even more delicious.
Step 6
If you are using potatoes, you can microwave them for about 3-4 minutes until slightly tender, then dice them and add them to the pan to sauté with the other ingredients. (Optional)
Step 7
Add the prepared green beans (or snow peas) and mix them well with the other vegetables. The green beans provide texture and color.
Step 8
Add the fried black bean paste from step 0 into the pan with the sautéed vegetables and meat. Stir everything together thoroughly until well combined.
Step 9
Pour in 1 cup (200ml) of water and bring it to a boil over medium heat. Then, reduce the heat to low and simmer for about 5 minutes to allow the flavors to meld. In a separate small bowl, mix 2 Tbsp of cornstarch with 2 Tbsp of water to create a slurry. Gradually pour this slurry into the simmering jjajang sauce while stirring, until you reach your desired thickness. Be careful not to make it too thick. Stirring ensures a smooth sauce. Once thickened, serve generously over hot steamed rice for a delicious Jjajangmyeon rice bowl!
