Jjajang Bap
Korean black bean noodle sauce served over rice with sautéed vegetables and protein. Rich, savory, and deeply satisfying — ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 28g
Ingredients
- 2 cups cooked short-grain rice
- 1 can (17.6 oz) canned black bean noodle sauce (chunjang sauce)
- ½ lb beef (ground or small-diced)
- 1 whole onion, medium
- 1 whole zucchini, medium
- ½ cup water or beef stock
- 1 tbsp soy sauce
Instructions
- 1
Dice the onion and zucchini into 1/2-inch cubes.
- 2
Divide the rice between two bowls.
- 3
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering.
- 4
Add beef and cook, breaking up with a spoon, until no pink remains, ~5 minutes.
- 5
Add diced onion and zucchini; sauté until softened, ~4 minutes.
- 6
Stir in the chunjang sauce, water, and soy sauce until combined.
- 7
Simmer until sauce thickens slightly and vegetables are tender, ~3 minutes.
- 8
Spoon sauce and vegetables over rice. Top with a fried egg if desired.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- two bowls
- measuring cups and spoons
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