Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 cup diced onion
- 1/2 cup diced zucchini
- 1/2 cup diced carrot
- 1/2 cup diced pork belly
- 2 tablespoons vegetable oil
- 1/2 cup jajang sauce
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame oil
- 2 tablespoons chopped green onions
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion, zucchini, carrot, and pork belly. Stir-fry for 5-7 minutes until the vegetables are tender and the pork is cooked through.
3. Add the jajang sauce, water, soy sauce, sugar, and black pepper to the skillet. Stir to combine.
4. In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
5. Add the cooked white rice to the skillet and stir until the rice is coated in the jajang sauce.
6. Drizzle the sesame oil over the top of the fried rice and stir to combine.
7. Garnish with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 48g
Protein: 14g
Sodium: 800mg
Substitutions for ingredients:
- Pork belly can be substituted with ground pork or chicken.
- Zucchini and carrot can be substituted with other vegetables such as bell peppers or mushrooms.
Variations:
- Add diced tofu for a vegetarian version.
- Use brown rice instead of white rice for a healthier option.
- Add a fried egg on top for extra protein.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to stir-fry the vegetables and pork until they are tender before adding the sauce.
- Adjust the amount of jajang sauce to your liking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed bok choy.
Troubleshooting advice:
If the sauce is too thick, add more water. If the sauce is too thin, add more cornstarch.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F.
Food history:
Jajangbap is a Korean-Chinese dish that originated in China and was adapted to Korean tastes.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean