Jajangbap (rice with black bean sauce) recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with pork and onions stir-fried in black bean sauce. Its mildly sweet, savory sauce soaks into the rice, making it a great choice for…
This rice bowl is topped with pork and onions stir-fried in black bean sauce. Its mildly sweet, savory sauce soaks into the rice, making it a great choice for a busy lunch or a hearty dinner.
Chinese · 30 minutes to cook
Nutrition (per 553g serving): 619.2 kcal · protein 24.8g · carbohydrate 91.7g · fat 15.3g · sodium 1269.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Briefly stir-fry the black bean sauce in oil to reduce its raw taste and bring out a nutty aroma.
Tips: Stir the starch slurry once more before adding it so the starch settled at the bottom is evenly mixed in.
Tips: If the sauce is too thick, add water one tablespoon at a time until it reaches the right consistency.
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Ingredients (1 serving)
- Rice (white rice) — 210 g
- Ground pork — 70 g
- Chinese black bean paste — 25 g
- Onion — 80 g
- Carrot — 25 g
- Green onion — 15 g
- Garlic — 5 g
- Cooking oil — 8 g
- Soy sauce — 5 g
- Sugar — 4 g
- Cornstarch — 6 g
- Water — 100 ml