Korean Black Bean Sauce Rice
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Ground pork plus onion, zucchini and cabbage all cut to the same 1 cm dice means every spoonful picks up a bit of everything once the sauce is mixed into the rice.
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The chunjang (black bean paste) is fried in oil for a minute first to take away its harsh edge, lifted out, and returned only after the vegetables have cooked.
Ingredients
Instructions
- 1
Dice 200 g onion, 120 g zucchini, and 120 g cabbage into 1 cm pieces so they cook evenly.
Pat 150 g ground pork dry with paper towel to reduce splattering and help it brown instead of steaming.
- 2
Add 2 tablespoons oil and 3 tablespoons chunjang to the pan, then fry over low heat for about 1 minute.
Stir constantly until the paste looks glossy and toasted, then scoop it out, leaving the oil behind.
- 3
Raise the same pan to medium heat and stir-fry the pork for about 2 minutes, breaking up clumps as it cooks.
When no pink remains, add the onion and cook until it turns translucent and lightly sweet.
- 4
Add the zucchini and cabbage, then stir-fry over medium heat for 2 more minutes.
Stop before the vegetables turn mushy, and mix in the fried chunjang until every piece is evenly coated dark brown.
- 5
Pour in 250 ml water and scrape the bottom of the pan so the paste dissolves into the sauce.
Simmer over medium-low heat for 5 minutes, then add the 1 tablespoon potato starch slurry gradually until thick.
- 6
Turn off the heat when the sauce coats a spatula heavily and does not run off quickly.
Divide 2 cups cooked rice into bowls, spoon the hot black bean sauce over the top, and serve immediately.
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