Korean · Dinner
Korean Black Bean Noodle Style Rice
Ground pork stir-fried with chunjang black bean paste, onion, zucchini, and potato in a glossy dark sauce, spooned over steamed white rice. The Korean-Chinese jjajangbap style balances savoury bean-paste depth with a touch of sweetness, finished with a scallion scatter and quick cucumber matchsticks alongside.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
612Calories
30.4gProtein
26.8gFat
62.1gCarbs
11.2gSugar
5.8gFiber
1380mgSodium
102mgChol
7.4gSat Fat
980mgPotassium
55mgCalcium
3.4mgIron
0.8mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
high-fiber
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice the onion, zucchini, potato, and carrot into small cubes; mince the garlic and ginger; keep vegetables separate from the pork.
2
Heat
Warm the vegetable oil in a wok over medium-high heat, add the ground pork, and stir-fry for 3 to 4 minutes until browned with no pink remaining.
3
Heat
Add the onion, garlic, and ginger; stir-fry over medium heat for 2 minutes until the onion turns translucent. Push the pork aside, add the chunjang paste to the cleared centre, and fry for 1 minute until it darkens slightly.
4
Heat
Stir in the potato, zucchini, carrot, water, and sugar; simmer uncovered over medium heat for 8 to 10 minutes until the potato is tender. Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens, then remove from heat and stir in the sesame oil.
5
Plate
Spoon the cooked white rice into a bowl, ladle the pork and black bean sauce over it, and top with the thinly sliced scallion and cucumber matchsticks.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 6 tbsp6 tbsp chunjang black bean paste
- 11 small onion
- 2/3 cup160g zucchini
- 2/3 cup100g potato
- 4 tbsp40g carrot
- 4 cloves4 cloves garlic
- 1 tsp1 tsp fresh ginger
- 1 1/2 cup360ml water
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp sesame oil
- 1 1/2 cup280g cooked white rice
- 22 scallion
- 1/2 cup80g cucumber
- 1 tsp1 tsp cornstarch mixed with 1 tsp water
