Jajang Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish stir-fries chunjang and pork before coating the rice in a savory, nutty, salty sauce.
This one-bowl dish stir-fries chunjang and pork before coating the rice in a savory, nutty, salty sauce. Serve it with a fried egg for a hearty meal that works well for a busy lunch or an easy dinner.
Chinese · 25 minutes to cook
Nutrition (per 427.5g serving): 625.6 kcal · protein 28.1g · carbohydrate 82.1g · fat 18.5g · sodium 1163.4mg
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: Fry the chunjang over low heat first to reduce its raw taste and bring out its savory aroma.
Tips: If the rice is too hot, it can clump easily while stir-frying, so use cooled rice.
Tips: Chunjang varies in saltiness, so add soy sauce a little at a time at the end.
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Ingredients (1 serving)
- Rice (white rice) — 210 g
- Ground pork — 60 g
- Chunjang (Korean black bean paste) — 20 g
- Onion — 50 g
- Green onion — 15 g
- Garlic — 5 g
- Egg — 1 pc
- Cooking oil — 2 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Ground black pepper — 0.5 g