Description

Jjajang Powder(Black Bean Sauce)

100g/1kg

Made fresh in our South Korean HQ and imported to New Zealand, Jjajang is an ideal topping for noodles with its thick, dark brown, sweet taste made from the salty, fermented black bean soybean paste (chunjang). Great for enhancing stir-fry’s & rice dishes, it is perfect when paired with diced onion, minced pork/ beef and vegetables. Rich & thick in texture and featuring a deep, salty and sweet all-round flavour, the Ottogi Black Bean Sauce is Inspired by the traditional Korean Dish Jjajangmyeon. The sauce is easy and simple to cook with no need to fry ‘Chunjang’ or prepare starch separately, add to a variety of dishes for a great, flavoursome taste. Temper this jjajang with water and boil it with fried vegetables and meat to make a perfect traditional jjajang.

Anyone can cook a great jjajang in 30 minutes with Ottogi Jjajang Powder(Black Bean Sauce). 100g is in the Sachet, so it is convenient to use for everyday meals. The 1kg is suitable for use in several guest dinners or food services industry even, which covers 50 people in a single 1kg package.

Jjajangbap (Rice in a Black Bean Sauce)

Main

• 7 oz (200 g) pork I used pork loin
• 1 Tbsp OTTOGI Cooking Wine(Mihyang)
• ⅓ carrot
• ⅓ zucchini
• 2-3 cabbage leaves
• 1 small onion
• 1 ½ Tbsp sugar
• 10 fl oz (300 ml) water

Starch Slurry

• 2 Tbsp OTTOGI Corn Taste Starch
• 4 Tbsp water

Sauce Ingredients

• Tbsp oyster sauce
• 1 Tbsp Maeil Jin Soy Sauce
• ½ Tbsp chicken stock powder
• 2 ½ Tbsp OTTOGI Jjajang Powder (Black Bean Sauce)

1. Prep the ingredients: Chop the pork into ½ inch strips. Place in a small bowl, pour 1 Tbsp mirim and set aside. Chop the carrots, zucchini, cabbage leaves and small onion into small ½ inch chunks.
2. Heat a medium-sized frypan with a 1 Tbsp of oil and add in the pork. Add in the sugar and mix to dissolve the sugar. Saute until the pork is no longer pink. Add in the onion and saute for one minute. Continue to add all of the chopped carrots, zucchini, and cabbage. Cook for another 3-5 minutes until the vegetables have softened.
3. Stir in the Ottogi Jjajang Black Bean sauce ingredients.
4. Mix around the pan until the vegetables are coated evenly and the sauce has been cooked for 2-3 minutes. Pour in 10 fl oz water. Bring the sauce to a gentle boil and continue to cook for a few minutes.
5.  Make the starch slurry – this will thicken the sauce. Add the cornstarch and water into a small bowl and mix well so there are no clumps. First, add about half of the slurry around in a circle into the sauce and mix well. Simmer for about 1 minute and check the consistency. Add in more of the starch slurry until it is not soupy but saucy.
6. Serve! Optional, make an egg, your style! Add rice to a large plate, pour sauce on to your rice and top with an egg! Mix the rice and sauce together with some of the egg yolk and enjoy! Also great to eat with kimchi or pickled radish.