Jajangbap / 3 minute jajangbap / Jajangbap recipe
The jjajang sauce made with various vegetables, stir-fry it in a large amount of cooking oil, add black bean paste, sprinkle chicken stock, and seafood is delicious, but it is cumbersome. I made jajang rice with 3 minute jajangmyeon and multi-purpose jajang sauce to clean up the refrigerator. It's okay to add 3 minute jajangmyeon.
2 serving
Within 30 minutes
요리하는이기사
Ingredients
  • Cooking oil
    4TS
  • Black bean powder
    180~200g
  • onion
    1/2ea
  • oyster mushroom
    1handful
  • Cocktail shrimp
    3~6ea
  • Eggs
    2ea
  • leek
    1/3ea
  • Black bean sauce
    1TS
  • onion
    1TS
  • Oyster sauce
    1/2TS
  • Red pepper powder
    1/2TS
  • Water
    200ml
Cooking Steps
STEP 1/10
Put 3 to 4 tablespoons of edible beef in a frying pan and stir-fry 1/3 of the chopped green onions, and when the green onions turn yellowish, add the sliced onions.
STEP 2/10
The oyster mushroom in the refrigerator, so I cut the oyster mushroom into the length of the onion.
STEP 3/10
If the mushrooms are cooked for about two minutes,
Add a pack of jajang sauce and stir-fry it.
STEP 4/10
When the jajang sauce starts to boil, add 200ml of water, pan-fried with minced pork and vegetables, and add the multi-purpose jajang sauce,
STEP 5/10
I also added a tablespoon of caramelized fried onions.
STEP 6/10
Then, add the defrosted shrimp,
Let's boil it again.
STEP 7/10
Add chicken stock or half a tablespoon of oyster sauce,
STEP 8/10
I'll finish with red pepper powder.
STEP 9/10
Put jajang sauce on top of cold rice,
STEP 10/10
If you put a fried egg on top, jajang rice is done.In fact, when I cook jajang rice, like fried rice from a Chinese restaurant, I beat the eggs and put them on top. But when I try it, it's similar whether it's fried or fried. It was to make delicious jjajang rice.
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