Korean Black Bean Rice Recipe

Hello and welcome to Rice Cookers 101! Today, I am excited to share with you a delicious and wholesome recipe for Korean Black Bean Rice. This dish, also known as ‘Jajangmyeon’, is a popular Korean-Chinese dish that is loved for its hearty, savory and slightly sweet flavors. Our version of this dish is easy to make and requires just a few ingredients, making it perfect for a quick and satisfying meal. So, let’s get started and explore the wonders of Korean Black Bean Rice! We’ve made this korean black bean rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

Ingredients

• 2 cups short grain white rice
• 1 can black beans (15 oz)
• 1 small onion
• 3 cloves garlic
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 1/2 cup water
• Salt and black pepper to taste
• Green onions for garnish (optional)

Instructions

1. Wash the rice in cold water until the water runs clear.
2. Drain the black beans and set them aside.
3. Finely chop the onion and garlic.
4. In a large skillet or wok, heat up the vegetable oil over medium-high heat.
5. Add the chopped onion and garlic and stir fry for 2-3 minutes until the onions are translucent.
6. Add the black beans and stir fry for another minute.
7. Add the soy sauce, sugar, sesame oil, and water and stir well.
8. Let the mixture come to a boil and then lower the heat to low.
9. Cover the skillet or wok and let the mixture simmer for 10 minutes.
10. While the black bean sauce is cooking, prepare the rice according to package instructions.
11. Once the rice is cooked, fluff it with a fork and add it to the black bean sauce.
12. Stir everything together until the rice is well-coated with the black bean sauce.
13. Season with salt and black pepper to taste.
14. Garnish with chopped green onions (optional) and serve hot.

How long does korean black bean rice last in the fridge?

Korean black bean rice, also known as jajangbap, can be stored in the fridge after cooking for up to three to four days. It is important to store the rice in an airtight container and to let it cool down before refrigerating to prevent bacteria growth. When reheating, be sure to add a little bit of water or broth as the rice may dry out in the fridge. It is not recommended to freeze jajangbap as the rice may become hard and lose its texture when thawed. With proper storage and reheating, leftover Korean black bean rice can be a great meal option for a few days after cooking.

Low calorie korean black bean rice recipe substitutions

To make this Korean black bean rice recipe lower in calories, you could make a few substitutions. Firstly, you could use brown rice instead of white rice as it is higher in fiber and more filling. You could also reduce the amount of black beans used by half to cut down on the calorie and carbohydrate content. Instead of using sugar, you could use a low-calorie sweetener or omit it altogether. Additionally, you could reduce the amount of vegetable oil used to half a tablespoon or use a non-stick cooking spray instead. Lastly, you could skip garnishing the dish with green onions or use a smaller quantity to further reduce the calorie content.

What to serve with a korean black bean rice?

There are several great options to serve with Korean black bean rice. One popular side dish is a simple salad of mixed greens with a light vinaigrette dressing, which helps to balance out the richness of the black bean sauce. Additionally, steamed or roasted vegetables such as broccoli, bok choy, or carrots make a great accompaniment. For protein, grilled chicken, beef, or tofu work well, as does a side of marinated and grilled mushrooms. Lastly, a small dish of kimchi or pickled vegetables is a traditional and tasty way to round out the meal.

Whats the best sauce for a korean black bean rice?

The best sauce for Korean black bean rice would be Chunjang sauce, which is a thick black soybean paste. This sauce provides a rich and savory flavor that complements the bold and nutty taste of black beans. Chunjang sauce is typically made with fermented soybeans, wheat flour, and roasted barley, which gives it a unique and complex taste. To enhance the flavor, you can also add garlic, onion, or other seasonings to the sauce. This sauce is commonly used in Korean dishes such as Jajangmyeon (black bean noodles) and is a perfect condiment to add to your Korean black bean rice.

Korean black bean rice health benefits

Korean black bean rice, also known as “jajangmyeon,” is a traditional Korean dish made from black bean paste mixed with rice, meat, and vegetables. Black beans are rich in fiber, protein, iron, and other essential nutrients, which can help lower cholesterol levels, improve digestion, and promote healthy blood sugar control. However, the dish is often high in sodium and calories due to the added sauces and fried elements. To make a healthier version, try using brown rice instead of white rice and incorporating more vegetables like bell peppers, carrots, and broccoli. Also, consider using lean protein sources such as chicken or tofu and reducing the amount of added sauces and oils.