Korean Black Bean Sauce Rice
The key to jjajangbap lies in pre-frying chunjang (Korean black bean paste) in oil to strip its raw bitterness and unlock a toasty, earthy aroma. Ground pork, diced onion, zucchini, and cabbage are stir-fried until just softened, then folded into the fried paste so the dark sauce coats every piece. A potato starch slurry thickens the mixture after a brief simmer, giving it enough body to cling to rice without pooling. The finished bowl delivers a mellow sweetness mostly from the caramelized onion, layered with fermented soybean depth - a homestyle take on Chinese-Korean comfort food.
Adjust Servings
Instructions
- 1
Dice onion, zucchini, and cabbage into 1 cm pieces, and pat the pork dry.
- 2
Heat 1 tbsp oil, fry chunjang on low heat for 1 minute, then scoop it out to remove bitterness.
- 3
In the same pan, cook pork over medium heat, then add onion and sauté until translucent.
- 4
Add zucchini and cabbage, stir-fry 2 minutes, then mix in the fried chunjang.
- 5
Pour in 250 ml water, simmer 5 minutes, then thicken with starch slurry.
- 6
Serve rice in bowls and spoon the hot black bean sauce on top.
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