Ingredients:
Serving size: 2 adults + 3 kids (and a portion of leftovers to be enjoyed the next day!)
1/2 white cabbage, chopped
1 onion, chopped
1/2 sweet potato, chopped
5 strips of chicken tenderloins (1/2 lbs of protein – you can also use shrimp, pork, or beef!)
2 cups of sushi rice
2.25 cups of water (*note that water amount differs depending on your rice cooker so check your manual – but add 1/4 cup more water than your usual water amount if you want that Jjajang-bap runny texture)
3 tbsp of roasted black bean sauce (I use the one from the brand “Wang”)
Directions:
1. Wash your rice until the water runs clear and prep your veggies.
2. Add your rice and water to your rice cooker. Place your vegetables and protein on top of the rice. Add 3 tbsp of the roasted black bean sauce.
3. Cook on your normal setting for cooking rice.
4. When your rice cooker is done cooking, mix the sauce in with the rice and the other ingredients well.
5. Top with fried eggs and serve with kimchi on the side – and enjoy!
