Ingredients
- 100g fermented black bean paste (Chunjang)
- 2 tablespoons vegetable oil
- 200g pork belly or beef, diced
- 1 medium-sized onion, finely chopped
- 2 cloves garlic, minced
- 1 medium-sized zucchini, diced
- 1 medium-sized potato, diced
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
Per serving
Calories: 150 kcal
Proteins: 4 g
Fats: 10 g
Carbohydrates: 15 g
Method
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Heat the vegetable oil in a large saucepan or wok over medium heat.
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Add the diced pork belly or beef to the pan and cook until browned and cooked through. Remove the meat from the pan and set it aside.
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In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
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Add the diced zucchini and potato to the pan and cook for a few minutes until they begin to soften.
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Add the fermented black bean paste (Chunjang) to the pan and stir it into the vegetables. Cook for about 2 minutes to allow the flavors to meld.
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Pour in the chicken or vegetable broth, soy sauce, and sugar. Stir well to combine all the ingredients.
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Reduce the heat to low and let the sauce simmer for about 15-20 minutes, or until the vegetables are tender.
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If you prefer a thicker sauce, dissolve cornstarch in a small amount of water to make a slurry and add it to the pan. Stir well and cook for an additional 2-3 minutes until the sauce thickens.
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Taste the sauce and adjust the seasoning with salt and pepper as needed.
The jajang sauce is traditionally served with jajangmyeon, a popular Korean noodle dish. It is made by mixing the jajang sauce with cooked noodles, diced vegetables (such as onions, zucchini, and potatoes), and optionally adding diced meat or seafood.
In conclusion, jajang sauce is a rich and savory brown sauce originating from South Korea. Its main ingredient, fermented black bean paste (Chunjang), gives it a unique flavor and dark color. The sauce is typically served with jajangmyeon, creating a delicious and satisfying meal. Jajang sauce is loved by many for its bold taste and versatility in various Korean dishes.
Facts about jajang sauce:
- Jajang sauce is a key component in the popular Korean-Chinese dish called jajangmyeon.
- Chunjang, the fermented black bean paste used to make jajang sauce, is made from soybeans fermented with flour, salt, and water.
- Jajang sauce has a deep, umami flavor and is often described as a combination of savory, sweet, and slightly bitter tastes.
- The sauce is often thickened with cornstarch to achieve the desired consistency.
- Jajang sauce can also be used in stir-fries and as a condiment for other dishes in Korean cuisine.
