Serving size: 2 adults + 3 kids
Ingredients:
1 lbs of protein
1/2 medium cabbage, chopped
1/2 onion, chopped
2 cups of frozen minced veggie cubes (carrots, zucchini, squash and white mushrooms)
3-4 tbsp of black bean paste (I used 4)
Directions:
Prep your ingredients and protein by chopping them into smaller pieces.
Heat oil in a large pan over medium heat and cook your protein first if you’re using protein that takes longer to cook. For shrimp, saute your vegetables and when they’re almost cooked through, add your shrimp and sauté everything together.
Add the black bean paste and mix in well. If the sauce is too thick add 1/4 cups of water. If you’re using frozen vegetable cubes, they will release a lot of water as they’re being cooked and you won’t need to add any water to the sauce. If your sauce is too watery, add 1 tbsp of starch.
For Jjajang-bap (serving the sauce over rice,) garnish with a fried egg. For Jjajangmyun, serve the sauce over udon noodles or Korean knife cut noodles.
