Jajangbap (Black Bean Sauce with Rice)
Jajangbap is Korean black bean sauce with rice — it’s savory, satisfying, and packed with flavor. I love that it’s easy to make and can be loaded with veggies and protein for a well-rounded dinner.
Servings 4 servings
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.