Jjajangbap (Korean Black Bean Sauce Over Rice) - Korean Hostel in Spain
A popular Korean-Chinese black bean sauce served over rice instead of the usual noodles is made super easy by the Korean TV actor Cha Seung Won on his variety show “Korean Hostel in Spain”.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 servings
- 7 oz (200 g) pork I used pork loin
- 1 Tbsp mirim
- ⅓ carrot
- ⅓ zucchini
- 2-3 cabbage leaves
- 1 small onion
- 1 ½ Tbsp sugar
- 10 fl oz (300 ml) water
- 2 Tbsp cornstarch
- 4 Tbsp water
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- ½ Tbsp chicken stock powder
- 2 ½ Tbsp chunjang black soybean paste
- 2 Bowls Rice
- 2 eggs optional
Prep the ingredients: Chop the pork into ½ inch strips. Place in a small bowl, pour 1 Tbsp mirim and set aside. Chop the carrots, zucchini, cabbage leaves and small onion into small ½ inch chunks.
Heat a medium sized frypan with a 1 Tbsp of oil and add in the pork. Add in the sugar and mix to dissolve the sugar. Saute until the pork is no longer pink. Add in the onion and saute for one minute. Continue to add all of the chopped carrots, zucchini, and cabbage. Cook for another 3-5 minutes until the vegetables have softened.
Stir in all of the sauce ingredients.
Mix around the pan until the vegetables are coated evenly and the sauce has been cooked for 2-3 minutes. Pour in 10 fl oz water. Bring the sauce to a gentle boil and continue to cook for a few minutes.
Make the starch slurry - this will thicken the sauce. Add the cornstarch and water into a small bowl and mix well so there are no clumps. First, add about half of the slurry around in a circle into the sauce and mix well. Simmer for about 1 minute and check the consistency. Add in more of the starch slurry until it is not soupy but saucy.
Serve! Optional, make an egg, your style! Add rice to a large plate, pour sauce on to your rice and top with an egg! Mix the rice and sauce together with some of the egg yolk and enjoy! Also great to eat with kimchi or pickled radish.