There’s one dish I find myself making on repeat recently, and it’s jajangbap. This Korean comfort food features a rich, savory black bean sauce spooned over a bowl of warm steamed rice. It’s bold in flavor, incredibly satisfying, and surprisingly easy to make at home. I love how versatile it is – you can use any protein you have on hand, and the veggies can be swapped depending on what’s in your fridge!
In the version pictured here, I used napa cabbage and carrots for a little sweetness and crunch. The sauce itself is made with Korean black bean paste (chunjang), which gives it that signature deep, earthy flavor. Once it’s simmered with meat and veggies, it thickens into a glossy, savory sauce that pairs perfectly with fluffy rice.
This dish is also a go-to for busy nights. Once you dice your ingredients, everything cooks in one pan and comes together in under 30 minutes. It’s hearty enough for adults but can easily be adapted for little ones by serving it with roasted sweet potatoes or steamed veggies on the side for a more balanced toddler plate.
Why I Make This Dish So Often
As a mom of two, I’m always looking for easy meals that don’t skimp on flavor. Jajangbap fits perfectly into that category. The prep is simple – just a bit of chopping – and everything cooks in one pan. It’s also endlessly customizable:
- Use ground pork, beef, diced chicken, or tofu depending on what’s in the fridge.
- Adjust the seasoning by adding a pinch of sugar for more sweetness or a splash of broth for a lighter flavor.
This flexibility means I can make it slightly different each time, which keeps it fun without extra effort.
One of the best things about jajangbap is that it tastes even better the next day. The flavors deepen overnight, making it perfect for meal prep. Simply store the sauce in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove with a splash of water or broth to loosen it up before serving.
Serving Ideas
While jajangbap is satisfying on its own, I love serving it with:
- Roasted sweet potatoes – their natural sweetness balances the deep umami of the sauce.
- Steamed broccoli or green beans – adds a pop of color and freshness to the plate.
- Sunny-side-up egg – for extra richness when the yolk mixes into the sauce.
For toddlers, you can portion out a little sauce with extra veggies and serve it alongside finger-friendly sides for a balanced plate. The mild, slightly sweet flavor makes it a great way to introduce bold Korean flavors to little ones without overwhelming their palate.
Flavor Notes
The beauty of jajangbap lies in its depth of flavor. Chunjang has a complex, fermented bean flavor—salty, earthy, and slightly bitter. By frying it in oil first, you’re transforming that bitterness into something deeply savory and fragrant. The vegetables soften and soak up the sauce, the meat adds richness, and the cornstarch slurry gives the dish that classic, silky finish. When spooned over hot rice, every bite is warm, comforting, and full of umami.
Jajangbap (Black Bean Sauce with Rice)
Ingredients
- 1/2 lb ground beef or pork or diced beef, chicken, or tofu for variety
- 2 tbsp neutral oil
- 1/2 onion diced
- 1 zucchini diced
- 1 small potato peeled and diced
- 1/2 carrot chopped
- 2 tbsp Korean black bean paste chunjang
- 1 1/4 cups water or low-sodium chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water slurry for thickening
- Steamed white rice for serving
Instructions
- Cook the meat: Heat oil in a pan over medium heat. Add the ground meat and cook until browned.
- Add vegetables: Stir in the onion, potato, zucchini, and cabbage. Sauté for about 5–6 minutes, until slightly softened.
- Add the black bean paste: Push everything to one side of the pan and add the chunjang paste to the empty side. Let it cook in the oil for 1–2 minutes to reduce bitterness, then mix everything together.
- Add water and simmer: Pour in the water or broth and sugar. Bring to a boil, then reduce heat and simmer for 10–12 minutes until the potatoes are soft.
- Thicken the sauce: Stir in the cornstarch slurry and cook for another 2–3 minutes until the sauce thickens.
- Serve: Spoon the black bean sauce over warm rice. You can serve it with a side of roasted sweet potatoes or steamed veggies like broccoli or green beans for a more balanced toddler plate.
