Jjajang rice tastes better if you make it like this! How to make
The epitome of savory taste, shiitake mushrooms and fermented soybean foods, cheonggukjang and chunjang, and their dizzying combination creates an incredibly delicious taste! It's not the same jajang rice! A pot project by housewives! Making delicious jjajang rice! :)
6 serving
Within 30 minutes
방구석미슐랭BM
Ingredients
  • Pork and minced meat
    200g
  • Potato
    2ea
  • Carrot
    1ea
  • dried shiitake mushroom
    4ea
  • onion
    1.5ea
  • Cocktail shrimp
    10ea
  • Cabbage
    200g
  • Young squash
    200g
  • instant rice
  • Eggs
  • black bean paste
    300g
  • Cooking oil
    100ml
  • Cheonggukjang
    2TS
  • Sugar
    5TS
  • Salt
    1/2TS
  • Water
    200ml
  • potato starch
    1TS
  • Water
    50ml
Video
Cooking Steps
STEP 1/14
[Ingredients: 5 to 6 servings]
[Basic ingredients]
200g of pork
2 potatoes, 1 carrot
Four dried shiitake mushrooms, one and a half onions
10 cocktail shrimps
200g of cabbage, 200g of zucchini
A bowl of rice, fried eggs
[Ingredients for jajang sauce]
300g of black bean paste, 100ml of cooking oil
2 tablespoons of cheonggukjang powder
5 tbsp sugar, 1/2 tbsp salt
200ml of water soaked in shiitake
1 tablespoon starch + 50ml water
STEP 2/14
Put dried shiitake mushrooms in about 200ml of cold water before cooking so that they can be soaked for more than 10 minutes.
STEP 3/14
Cut the cabbage, 2 potatoes, 200 grams of zucchini, and 1 and a half onions into 0.5cm cubes.
STEP 4/14
One carrot and four soaked shiitake mushrooms are also cut into squares in similar sizes.
STEP 5/14
Stir-fry chunjang in cooking oil before cooking. Mix cooking oil and chunjang in a 1:1 ratio (pour cooking oil so much that you wonder if this is okay) Stir-fry it over high heat until the chunjang is gently melted. Prepare the stir-fried chunjang in a separate bowl.
STEP 6/14
Pour a little bit of the oil from the pan and stir-fry 200g of pork. Heat cooking oil over high heat and stir-fry quickly over high heat.
STEP 7/14
If the pork is fried brown, add hard vegetables such as potatoes, cabbage, and carrots first and stir-fry them over high heat until the surface is yellowish.
STEP 8/14
Next, add soft vegetables such as onions, zucchini, and soaked shiitake mushrooms and stir-fry them over high heat until the onions produce a transparent color. When stir-frying vegetables, a lot of water is generated, so keep stir-frying them over high heat.
STEP 9/14
When stir-frying vegetables, add 1/2 tablespoon of salt together and stir-fry them. Personally, it is recommended that salt be adjusted to suit one's taste while tasting jjajang when boiling down.
STEP 10/14
Pour in the stir-fried black bean paste.
STEP 11/14
Add 2 tablespoons of cheonggukjang powder with chunjang.
STEP 12/14
The cocktail shrimp was soaked in water soaked in shiitake. Pour 200ml of shiitake-soaked water and add shrimp.
STEP 13/14
When the sauce boils over high heat, pour starch water mixed with 1 tablespoon of starch powder and 50ml of water.
STEP 14/14
Add 5 tablespoons of sugar boldly to relieve the bitter taste of black soybean paste.
And if you boil it down for three to five more minutes and make the soft jajang sauce, it's done!
Put a fried egg on the white rice
If you eat it with a lot of red pepper powder, it's a very delicious meal!
The more I know, the more full the dish is!
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