(pleasant percussive music)
- Hi everybody!
Today's recipe is Jjajangbap, black bean sauce over rice.
I'm going to use just only a few ingredients, so yummy.
Let's get started.
First, I'm going to show you this black bean paste.
Inside, when you see, this is a plastic bag,
and filled with some black sauce.
Very, very salty.
So we are not using any salt today,
because it contains a lot of salt here.
There are two kinds, just black bean paste,
and pre-roasted black bean paste.
I always use just the real, original black bean paste
and not the roasted one, because I can roast at home.
(laughs) Why not?
In Korean, chunjang.
So you need this chunjang to make this delicious dish.
So I'm going to use only two vegetables.
Cabbage and onion.
Eight ounce, eight ounce.
Get rid of this core.
Rinse this quickly.
Sometimes I see that between these leaves,
black stuff is there.
We gotta always check inside.
I'm going to cut this.
And onion.
Just chop, chop this up.
And, I use pork.
One pound.
So this recipe is a lot of protein inside.
So, just one pound pork.
Pork shoulder, you guys can also use pork belly.
Quarter cup black bean paste,
I'm going to kind of stir fry black bean paste,
and it's going to really give it a more rich flavor.
This is serious, yeah, because it's very salty.
If you add more than quarter cup,
it's going to be too salty.
So, you need to really follow the measurement.
Heat up a small pan. So about one tablespoon cooking oil.
Over medium heat, just stir together.
And you'll see it already smells really good,
when this is roasted in oil.
Okay, turn off.
I cooked around two minutes.
And then the smells all suddenly changed,
kind of a really sweet smell.
And usually, at this point I add sugar.
But I'm just skipping it.
Because I want to be healthy.
(laughs)
If you don't mind,
you guys can use one teaspoon sugar, together.
So, without the sugar it is still very tasty.
And then, almost done (chuckles).
So, let's cook these guys.
Let's heat it.
Medium-high heat.
I don't use any oil, because this meat has fat.
Black pepper around a half teaspoon.
Keep stirring until a little crunchy.
I cooked this five minutes, and this one,
just onion and cabbage together, just add.
Smells really good.
Then, let's add this jjajang!
Roasted jjajang.
Just a stir.
Then, I'm gonna add one cup water.
So see, some left over on the bottom.
So turn down the heat to medium.
And close the lid.
To make it a little sticky,
I'm going to use this starch.
It's potato starch.
Maybe around one tablespoon.
And water, one tablespoon.
Mix.
I just cooked this 6 minutes.
Taste if the pork is tender, and also if the cabbage is cooked.
Let's taste the pork.
Delicious.
Starch water.
Yes.
Last touch, sesame oil! Turn off.
See, very juicy.
Smells so good, flavorful.
I gotta eat with my kimchi.
Gat-kimchi, mustard green kimchi.
Nice, juicy.
I made rice.
Today I showed you my version of Korean jjajangbap.
Black bean sauce over top of rice.
I guarantee this taste!
Enjoy my recipe.
See you next time!
Bye!
(pleasant percussive music)