Today’s recipe is blackbean sauce over rice (jjajangbap)! It features Korean jjajang sauce, made from chunjang (Korean black bean paste), which is known for its savory and flavorful taste. Years ago, I shared a very popular recipe on my website for black bean sauce served over noodles, a dish called jjajangmyeon. Millions of people made the recipe! Today’s recipe is a great way to use the tub of chunjang you bought to make jjajangmyeon. : )

I’m excited to introduce my jjajangbap recipe. This sauce is different from the sauce I make for noodles. It’s simpler but still very quick and easy to make, plus nutritious and tasty. I only use two vegetables: cabbage and onion. Their flavor and texture combination fits perfectly in this sauce.

You can make a large batch over the weekend and refrigerate the sauce for up to a week, enjoying it throughout the week, the way some people enjoy homemade spaghetti sauce. It’s an easy solution for every meal—simply cook some rice and reheat the sauce!

While I personally use pork in this recipe, feel free to use your favorite meat. However, if you want to use lean cuts or chicken breast, remember to add some cooking oil when stir-frying the meat.

I hope you try this recipe soon and share it with your family, friends, and of course, savor it yourself! Let me know how you and your loved ones enjoy this dish!


(serves 2 ~3)


  1. Heat a small pan with 1 tablespoon cooking oil. Add the chujnjang and stir for 2 minutes until fragrant. Remove from the heat and set aside.
  1. Heat up a large heavy pot over medium high heat. Add the pork and sprinkle with the ground black pepper.
  2. Stir for about 5 to 6 minutes with a wooden spoon until a little crispy.
  1. Add onion and cabbage. Keep stirring until the onion and cabbage are tender, for about 4 to 5 minutes.
  1. Add the fried black bean paste and stir everything together. Add 1 cup water and cover.
  1. Reduce the heat to medium and cook for 6 to 7 minutes.
  2. Stir in the starch water. Drizzle the sesame oil over top and remove from the heat.
adding starch water to jjajang sauce
Jjajang sauce cooked


  1. Put some hot rice on a plate or bowl and ladle the sauce on top. Serve by itself, or with kimchi.

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