Super Simple Canned Ham Jjajang Rice
Super Simple Canned Ham Jjajang Rice
#CannedHamRecipe #ZucchiniRecipe #HomemadeJjajang #EasyJjajangRice #JjajangSauce #HamJjajang
A fantastic jjajang dish made with canned ham instead of pork! This recipe introduces a simple yet deeply flavorful homemade jjajang sauce. It’s incredibly easy to make with just jjajang powder, and you can customize it to your liking by adding chili powder or chili oil for a spicier kick, or a touch of mala sauce for an exotic twist. However, the true charm of jjajang lies in the harmonious balance of subtle spiciness, sweetness, and saltiness. This jjajang, flavored solely with canned ham, zucchini, and onions, is a versatile star dish that can be enjoyed as jjajang rice with a bowl of steamed rice, or served over noodles for a delicious jjajangmyeon experience, providing two satisfying meals.
Main Ingredients- Canned Ham 600g
- Onions 2
- Zucchini 1 (or Korean zucchini)
- Jjajang Powder 6 Tbsp (Ottogi Jjajang recommended)
- Water 1L
- Cooking Oil or Scallion Oil 3 Tbsp
- Chili Oil 1 Tbsp
- White part of Green Onion 2 Tbsp (chopped)
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
First, prepare the key ingredients for the jjajang sauce: onions, zucchini, and canned ham. Dice them into large, bite-sized cubes. Zucchini has a less sweet flavor and a firmer texture, making it an excellent choice for the chunky elements in jjajang sauce. (Note: ‘Dwaeji hobak’ (pork squash) looks similar to zucchini but is generally cheaper and less sweet.)
Step 2
Heat a deep pan or pot over medium heat. Add 3 Tbsp of cooking oil (or scallion oil) and 1 Tbsp of chili oil. Add the chopped white parts of 2 green onions and 1 Tbsp of minced garlic. Sauté until fragrant, being careful not to burn the garlic. This step creates a flavorful scallion oil base. While scallion oil itself has a mild onion aroma, adding fresh green onions intensifies the fragrance, and the garlic adds a pungent depth, forming a solid foundation for the jjajang flavor.
Step 3
Once the garlic and green onions are fragrant and lightly golden, add the diced onions, zucchini, and canned ham. Stir-fry everything together for about 3-5 minutes, allowing the ingredients to absorb the aromatic oil.
Step 4
When the ingredients are well combined with the oil, it’s time to add the jjajang powder. Add 6 Tbsp of jjajang powder and stir-fry it with the other ingredients until evenly coated. This step is crucial! If you add water immediately after the powder, it can clump easily. Stir-frying the powder with the ingredients first coats it in oil, preventing clumps and adding a smoky flavor, which contributes to a richer taste.
Step 5
After stir-frying the jjajang powder with the ingredients, slowly pour in 1L of water. This recipe uses plain water instead of any broth. Once the mixture comes to a rolling boil over high heat, reduce the heat to medium. Now, continue to simmer, stirring occasionally to prevent sticking, until the sauce thickens to your desired consistency. (Note: Traditional jjajangmyeon restaurants use much less water to achieve a very concentrated sauce. However, for home cooking, we’re making a generous amount to easily mix with rice or noodles.)
Step 6
The sauce is ready when it reaches your preferred thick and rich consistency. All the ingredients are already cooked, so you just need to adjust the thickness. This simmering process yields a deep and robust jjajang sauce flavor. If you prefer it sweeter, you can add a little sugar or caramel sauce. For a spicier version, add more chili powder.
Step 7
For the side dish, we’re using a store-bought frozen gondre (Korean thistle) fried rice. Simply heat a little scallion oil in a pan, scramble an egg, then add the thawed gondre fried rice and stir-fry until heated through. This creates a simple yet delicious fried rice accompaniment.
Step 8
Spoon a generous portion of the prepared canned ham jjajang sauce over the warm gondre fried rice to complete the jjajang rice. (Optional) For an even more luxurious meal, reheat some pre-made steamed whole squid and place it on top of the jjajang rice. Enjoy your simple yet satisfying canned ham jjajang rice!
