Hearty Pork Jajangbap: A Homemade Delight
Hearty Pork Jajangbap: A Homemade Delight
Homemade Jajangbap Recipe with Generous Pork for a Rich Flavor
This recipe allows you to easily create a delicious Jajangbap right at home, rivaling that of your favorite restaurants. With plenty of pork and hearty vegetables, this dish is a satisfying one-bowl meal that will have everyone asking for seconds. It’s a perfect, family-friendly meal.
Jajangbap Ingredients- Jajang powder for 4 servings (based on package instructions)
- Water 600ml
- 3 Potatoes (medium-sized)
- 1 Carrot (medium-sized)
- 2 Onions (medium-sized)
- 500g Pork tenderloin (curry-cut or for jajang)
- 1/2 Tbsp minced garlic
Pork Marinade Ingredients- 1 Tbsp Mirin (rice wine)
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- 1 Tbsp Mirin (rice wine)
- 1/2 tsp Black pepper
- 1/2 tsp Salt
Cooking Instructions
Step 1
First, prepare the star of your delicious Jajangbap: the pork. I used pork tenderloin, pre-cut for curry, which arrived ready to use, making cooking incredibly convenient. Ensure you have fresh pork tenderloin ready.
Step 2
To enhance the flavor and remove any gamey odor, let’s marinate the pork. In a bowl, combine the pork with 1 tablespoon of mirin, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Gently mix with your hands until well combined. Let it sit for a few minutes to absorb the flavors.
Step 3
Next, prepare the vegetables that will add texture and sweetness to your Jajangbap. We’re using 3 potatoes, 1 carrot, and 2 onions. While these are sufficient, adding zucchini if you have it on hand will further enhance the dish. Peel all the vegetables and dice them into approximately 1.5cm cubes.
Step 4
Now, let’s start stir-frying the ingredients for the Jajang sauce. Heat about 2 tablespoons of cooking oil in a wide pan or wok over medium heat. Add 1/2 tablespoon of minced garlic and stir-fry until fragrant, being careful not to burn it.
Step 5
Once the garlic is fragrant, add the marinated pork to the pan. Stir-fry the pork until the exterior turns opaque and begins to brown. Break up any clumps to ensure even cooking.
Step 6
When the pork is browned, add the diced potatoes, carrots, and onions to the pan. Stir everything together to combine the flavors of the vegetables and pork.
Step 7
This is a crucial step! Continue to stir-fry over medium heat, ensuring the ingredients don’t stick to the bottom of the pan. Using a wide pan makes it easier to cook everything evenly. Stir-fry for about 3-5 minutes, or until the potatoes and carrots begin to turn slightly translucent.
Step 8
Once the vegetables are partially cooked, it’s time to add the water. Pour in 600ml of water, following the 4-serving recommendation on your Jajang powder package. (Note: The amount of water may vary slightly depending on the brand of Jajang powder, so always check the package instructions for the most accurate measurement.)
Step 9
Increase the heat to high and bring the mixture to a boil. As it boils, foam may appear on the surface. You can skim this off with a spoon for a cleaner sauce, or leave it in – it won’t significantly affect the taste.
Step 10
Now for the star ingredient: the Jajang powder. Since it can easily clump, sprinkle the powder gradually into the simmering liquid from the edge of the pan. Whisk vigorously with a whisk or spatula to dissolve any lumps. I divided the powder into 4-5 additions, whisking thoroughly after each addition. Once the powder is incorporated, your Jajang is almost ready!
Step 11
Thanks to the starch in the Jajang powder, the sauce will thicken from a watery consistency to a perfect, rich texture ideal for mixing with rice. After the powder is fully dissolved and the sauce has thickened, let it simmer gently over medium-low heat for about 5 more minutes, stirring occasionally to prevent sticking. Your delicious Jajangbap is ready! Serve generously over warm rice and enjoy.
