Healthy & Delicious Special Jjajangmyeon Rice Bowl
Healthy & Delicious Special Jjajangmyeon Rice Bowl
A Recipe for Jjajangmyeon Rice Bowl Made Healthier & Tastier with Instant Jjajang Powder!
This Jjajangmyeon Rice Bowl features a jjang sauce enhanced with a touch of doenjang (fermented soybean paste) for an extra boost of umami and flavor. Even with minimal ingredients, you can enjoy a rich and deep taste. We’ll show you how to make it even healthier by adding plenty of fresh vegetables.
Jjajang Sauce Ingredients- 100g Jjajang powder
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Onion (cut into large pieces)
- 5 cloves Garlic (minced or thinly sliced)
- 1/4 head Cabbage (cut into large pieces)
- 1 Carrot (cut into large pieces)
- 1 cup Blanched broccoli florets (cut into bite-sized pieces)
- Cooking oil (for stir-frying)
- 500ml Water (for sauce base)
- 100ml Water (for dissolving jjajang powder)
- Olive oil (for finishing, optional)
Cooking Instructions
Step 1
First, thoroughly wash the cabbage under running water. To remove any residual pesticides, dirt, or debris from between the leaves, soak it in water for about 10 minutes, then rinse it several times. Don’t worry if it looks like a lot of cabbage; its volume will significantly reduce once cooked.
Step 2
Heat cooking oil in a pan over medium heat. Add the large-cut onions and minced garlic, and stir-fry until fragrant. You’ll know it’s ready when the onions turn translucent and release a sweet aroma.
Step 3
Next, add the large-cut carrots and stir-fry with the onions for another 2-3 minutes, until the carrots begin to soften slightly.
Step 4
Now, add the chopped cabbage to the pan and stir-fry everything together until the cabbage starts to wilt.
Step 5
Cover the pan with a lid and let it steam over low heat for 3-5 minutes. Cook until the cabbage is completely softened. When you open the lid, you’ll notice the vegetables are moist from their own released juices.
Step 6
Once the vegetables are sufficiently cooked, add 1 tablespoon of doenjang (fermented soybean paste) and stir-fry it with the vegetables for 1-2 minutes. This step awakens the savory flavor of the doenjang and adds depth to the jjajang sauce.
Step 7
After stir-frying the doenjang, pour in 500ml of water, enough to mostly cover the ingredients, and bring it to a boil. Let it simmer to allow the vegetable flavors to infuse into the liquid.
Step 8
In a separate bowl, combine 100g of jjajang powder with 100ml of cold water. Whisk thoroughly until smooth and lump-free. Dissolving the powder in water beforehand prevents the sauce from clumping.
Step 9
Gradually pour the dissolved jjajang mixture into the simmering vegetable broth while stirring continuously to prevent lumps. Continue to cook and stir until the sauce reaches your desired consistency, about 2-3 minutes.
Step 10
Finally, add the blanched broccoli florets and simmer for another minute until heated through. (Optional: If you enjoy a bit of spice, adding one chopped chili pepper at this stage will give it a nice kick.) Turn off the heat to finish.
Step 11
Serve warm rice or noodles in a bowl. Generously ladle the prepared jjajang sauce over it. Garnish with fresh julienned cucumber and tomato for a beautiful presentation. This creates a healthy and delicious Jjajangmyeon Rice Bowl. For an extra touch of flavor, you can drizzle a little olive oil on top.
