Easy and Delicious Jjajangbap (Black Bean Rice)
Easy and Delicious Jjajangbap (Black Bean Rice)
Making Jjajangbap with Ottogi’s Instant Jjajang Blocks
Following the convenience of curry blocks, I tried making Jjajangbap using instant Jjajang blocks! Cooking with Ottogi’s Instant Jjajang blocks made the Jjajangbap even more delicious. I also boiled noodles to make Jjajangmyeon. 🙂
Ingredients- Ottogi Stir-fried Jjajang Block (for 4 servings)
- Pork for Jjajang 250g
- Potatoes 2 medium
- Onion 1.5 large
- Carrot 2/3 medium
- Cheongyang chili peppers 3 (optional, for spiciness)
- Cooking oil 1 Tbsp
- Sweet rice flour 1 Tbsp
- Water 2 Tbsp
- Ground black pepper a pinch
Cooking Instructions
Step 1
I made the Jjajang using Ottogi’s Directly Stir-fried Instant Jjajang block. This product simplifies the process and enhances the flavor significantly.
Step 2
Prepare the vegetables: Wash 2 medium potatoes, 1.5 large onions, 2/3 medium carrot, and 3 Cheongyang chili peppers thoroughly. The chili peppers are optional for added spiciness.
Step 3
Peel the 2 potatoes and dice them into roughly 1.5 cm cubes. This size ensures they cook evenly and become tender.
Step 4
Dice the 2/3 carrot into similar-sized pieces, about 1-1.5 cm. Uniformity in vegetable size helps them cook at the same rate.
Step 5
Chop the 1.5 onions into about 1 cm dice. If you like it spicy, finely chop the 3 Cheongyang chili peppers after removing the seeds. (Adjust the amount to your preference).
Step 6
Heat 1 Tbsp of cooking oil in a deep pan or pot over medium heat. Add 250g of pork for Jjajang and stir-fry until browned. Lightly season the pork with black pepper to reduce any gamey odor and enhance flavor.
Step 7
Once the pork is partially cooked, add the diced potatoes, carrots, onions, and Cheongyang chili peppers to the pan. Stir-fry together until the vegetables begin to soften and become slightly translucent. This step brings out the natural sweetness of the vegetables.
Step 8
Pour in 3 cups of water (approximately 540ml using a standard Korean paper cup) and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the vegetables are tender.
Step 9
Now it’s time to add the star ingredient: the Jjajang block. One block is equivalent to one serving, so for 4 servings, use 4 blocks. (Refer to package instructions for exact measurements if needed).
Step 10
Add the Jjajang block pieces to the simmering liquid. Stir well to dissolve the blocks, breaking up any large pieces, until the sauce thickens and becomes glossy, similar to how curry blocks melt.
Step 11
To achieve a smooth, thick, and glossy sauce, mix 1 Tbsp of sweet rice flour with 2 Tbsp of water to create a slurry. Pour this slurry into the Jjajang sauce and stir continuously while it simmers.
Step 12
Continue stirring gently as the sauce simmers for another 1-2 minutes to allow the sweet rice flour to thicken the sauce and prevent sticking. Once it reaches your desired consistency and has a nice sheen, it’s ready.
Step 13
Your delicious Jjajang (or Jjajangmyeon sauce) is now complete! Serve generously over a bowl of freshly steamed rice for a delightful Jjajangbap.
Step 14
While it’s fantastic as Jjajangbap, this sauce is also perfect for making Jjajangmyeon by pouring it over cooked noodles.
Step 15
For an even more satisfying Jjajangmyeon, top it with a fried egg. Enjoy making this easy and flavorful Jjajangbap and Jjajangmyeon at home with Ottogi’s Instant Jjajang blocks!
