Jajang Bap {Korean/Chinese Black Rice}

Things have been crazy around here! My five year old son started kindergarten a week ago and it’s been so hectic. I got to spend about an hour in his classroom on the first day of school and I got a little teary when he said goodbye in the end. I can’t believe how fast my boys are growing!

Today, I’d like to write about one of my favorite things to eat. I love Korean style Chinese food. I know it’s way different from Chinese food here in America. So one of the food that I miss the most about Korean is the Korean/Chinese food! 🙂

To make this, you will need either Jajang sauce or Jajang powder. Jajang is black curry powder that you can find at Asian markets or Korean stores. I used toasted black bean curry paste and you only need about 2-3 tablespoons.

You can use zucchini, peas, onions, mushrooms, or other veggies you like. I usually use steak meat for Jajang Bap. Just cut any steak meat small and stir together.

Jajang Bap {Korean/Chinese Black Rice}

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Cuisine: Korean/Chinese

Serves: 4


  • 2 tablespoon oil
  • ½ yellow onion, diced
  • 1 lb steak meat, cut small
  • 1 zucchini, sliced and diced
  • ½ cup green peas
  • 4 tablespoons jajang paste
  • 1 cup water
  • 1 tablespoon corn starch
  • 2 tablespoons water
  • ½ cucumber, peeled and cut in matchsticks
  • Rice


  1. Heat oil in large pan over high heat. Add the onion and stir for about a minute. Add the meat, zucchini, and green peas and stir well and cook until the steak is done, about 3-5 minutes.
  2. Add the jajang paste and water, and bring it to boiling. Reduce the heat to medium.
  3. Combine corn starch and water in a separate bowl. Add the mixture to the pan and stir well and cook until the sauce thickens.
  4. If needed, season with salt.
  5. Serve over a bed of rice and place cucumbers on top.

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