Chef Cha Seung-won’s Special Jjajang Rice Bowl
Easy & Delicious Jjajang Rice Bowl Recipe: The Secret to Deep Flavor!
Recreate Chef Cha Seung-won’s signature Jjajang Rice Bowl, famously featured on ‘Hjälp, vi har köpt en bondgård’ (Spain–House). This recipe brings the rich flavors of tender pork and crisp vegetables in a savory black bean sauce right to your kitchen, perfect for a satisfying meal.
Main Ingredients
- 200g Pork tenderloin, cut into large pieces
- 200g Cabbage, cut into large pieces
- 1/2 Onion, cut into large pieces
- 1/2 Carrot, diced
- 1/2 Zucchini, diced
- 3 Tbsp Cooking oil
Seasoning & Sauce
- 1.5 Tbsp Sugar (Sugar A)
- 2 Tbsp Oyster sauce
- 1 Tbsp Soy sauce
- 1 tsp Salt
- 1/2 Tbsp Sugar (Sugar B)
- 1.5 Tbsp Chicken stock
- 2 Tbsp Black bean paste (Chunjang)
- 1.5 Tbsp Sugar (Sugar A)
- 2 Tbsp Oyster sauce
- 1 Tbsp Soy sauce
- 1 tsp Salt
- 1/2 Tbsp Sugar (Sugar B)
- 1.5 Tbsp Chicken stock
- 2 Tbsp Black bean paste (Chunjang)
Cooking Instructions
Step 1
First, cut the fresh pork tenderloin into large, approximately 2cm pieces. Be careful not to cut them too small, as they might break apart during cooking.
Step 2
Cut the cabbage into large pieces and the onion (1/2 of it) into large pieces as well. (Tip: You can use fresh napa cabbage instead of regular cabbage for a similar texture and taste!)
Step 3
Wash the zucchini and carrot, then dice them into approximately 1.5cm cubes. Ensuring all vegetables are roughly the same size helps them cook evenly and makes for a visually appealing dish.
Step 4
Preheat a deep pan or wok over high heat and add 3 tablespoons of cooking oil. Add the cut pork and stir-fry until the exterior is browned, sealing in the juices.
Step 5
Once the pork is about halfway cooked, add 1.5 tablespoons of Sugar A and stir-fry together. The sugar will caramelize, adding a sweet depth of flavor to the pork.
Step 6
Now, add all the prepared vegetables—cabbage, onion, zucchini, and carrot—to the pan. Stir-fry quickly over high heat just until the vegetables slightly soften but retain some crispness.
Step 7
Add 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of salt, 1/2 tablespoon of Sugar B, and 1.5 tablespoons of chicken stock. Stir gently to combine, allowing the seasonings to meld with the vegetables and meat.
Step 8
Add 2 tablespoons of black bean paste (Chunjang) and stir well to incorporate it with the other ingredients, ensuring there are no clumps. Fry the Chunjang sufficiently to eliminate any bitterness. Then, pour in enough water to cover the vegetables generously and reduce the heat to medium. Let it simmer until the ingredients are tender.
Step 9
In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth to create a slurry. While the jjajang is simmering, gradually pour the slurry into the pan while stirring rapidly. Continue to cook until it reaches your desired thickness. Your Chef Cha Seung-won-style Jjajang Rice Bowl is now ready! Serve generously over hot rice and enjoy this flavorful dish.
