Jajang Rice

Name: Jajang Rice
Yield: 505 g
Ingredients: Fresh Cucumber 60 serving; Fried Egg (excluding salt) 55 g; Fresh Cabbage 100 g; Animal Welfare IFF Chicken Breast Cube Garlic 80 g; Small Bowl of Germinated Brown Rice 130 g; Avocado Oil 10 tbsp; Olive Oil 10 tbsp; Low-Sugar Jajang Sauce 60 g

Difficulty EASY 616 kcal

#Jajang Rice #Korean Cuisine #Chinese Cuisine #Easy Recipe #Rice Dish #Jajang Sauce #Homemade Meal #Lunch Menu #Kid's Side Dish #Meat Dish

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Ingredients

Main ingredients

Fresh Cucumber 1 serving
Fried Egg (excluding salt) 55 g
Fresh Cabbage 100 g
Animal Welfare IFF Chicken Breast Cube Garlic 80 g
Small Bowl of Germinated Brown Rice 130 g

Seasonings/Sauce

Avocado Oil 10 tbsp
Olive Oil 10 tbsp
Low-Sugar Jajang Sauce 60 g

Nutrition summary

Carbohydrates 58.16 g 37%

Protein 26.71 g 17%

Fat 31.89 g 46%

Serving size 505g

Cooking steps

1

Cut the onion and pork into bite-sized pieces.
2

Heat cooking oil in a pan and stir-fry the pork.
3

Add onion, zucchini, and potato and stir-fry together.
4

Add black bean paste (chunjang) and sugar, then stir-fry.
5

Add water and cornstarch slurry, then simmer until thickened.
6

Pour the finished jajang sauce over rice.

Jajang Rice

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