Black Bean Sauce Over Rice (Jjajangbap)
Jjajangbap is the rice counterpart of the famous, all-time favorite jjajangmyeon. This is an easier but equally delicious version that will satisfy your jajang cravings.
Servings: 1 serving
Ingredients
- 1 tbsp Black Bean Paste
- 100 grams Pork Chopped to bitesize
- 1 pc Big Onion Chopped
- 3 tbsp Vegetable or Canola Oil For sauteing
- 1 tbsp Soy Sauce
- 1/2 tbsp Minced Garlic
- 1/2 tbsp Minced Ginger
- 1 tbsp Cooking Wine
- 1 tbsp Oyster Sauce
- 1/2 cup Water
- 1/2 tbsp Sugar
- 1/2 tbsp Potato Starch
- 1 tbsp Water
- Rice and Fried Egg For serving
- Sesame Oil Garnish
Instructions
- Chop the onion and pork into small, bite-sized pieces.
- In high heat, add oil, pork, black bean paste, soy sauce, garlic, and ginger. Saute and mix thoroughly for one minute.
- Add the onion, mix thoroughly, and let cook for another minute.
- Season with cooking wine and oyster sauce, and mix thoroughly.
- Add water and sugar, then taste. If it needs more seasoning, add a little black bean paste and soy sauce.
- Make a slurry by combining potato starch and water. Add the slurry to the sauce gradually while mixing until it thickens up.
- Once the consistency is to your liking, serve with rice, fried egg, and egg soup. Splash of sesame oil on top and enjoy!