bonappetit5.0
Black Bean “Jajang” Bolo Rice
This rich main nods to Korean Chinese jajangmyeon and ragù Bolognese, relying on fermented black bean paste (jajang) for earthy backbone to the meaty sauce.
👥 4 Servings👤 Katianna Hong📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●pot
- ●dutch oven
- ●oven
- ●wooden spoon
📝 Preparation Steps
1
Pulse 1 small onion, coarsely chopped, 2 celery stalks, coarsely chopped, 3 small carrots, peeled, chopped, and 4 garlic cloves, coarsely chopped, in a food processor until very finely chopped. Transfer to a small bowl.
celery stalks, coarsely chopped2
2
Heat 2 Tbsp. unsalted butter and 1 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium. Add onion mixture and stir to coat; season lightly with kosher salt. Cook, stirring often, until vegetables are slightly softened, about ⏱️ 4 minutes. Add one 14.5-oz. can crushed tomatoes and cook, stirring occasionally, until slightly thickened and darkened in color, about ⏱️ 5 minutes. Pour in 1 cup dry red wine, bring to a boil, and cook, stirring occasionally, until slightly reduced, about ⏱️ 3 minutes.
. unsalted butter2 Tbsp. vegetable oil1 TbspKosher salt14.5-oz. can crushed tomatoes1dry red wine1 cup
3
Add 8 oz. ground beef and 8 oz. ground pork, breaking into small clumps with a wooden spoon, and cook, stirring often, until mostly cooked through, 5–⏱️ 7 minutes. Add 6 Tbsp. roasted black bean paste, 3 Tbsp. oyster sauce, and ½ tsp. freshly ground black pepper and stir to combine. Pour in 4 cups low-sodium beef broth and bring to a boil, scraping up any browned bits stuck to bottom of pot. Reduce heat, partially cover, and simmer, stirring occasionally, until meat is very tender, 45–⏱️ 60 minutes. Uncover and continue to cook, stirring occasionally, until sauce is reduced by about one third, 15–⏱️ 20 minutes longer.
. ground beef8 oz. ground pork8 oz. roasted black bean paste6 Tbsp. oyster sauce3 Tbsplow-sodium beef broth4 cups
4
Stir together 1 Tbsp. cornstarch and ½ cup water in a small bowl. Add slurry to sauce and cook, stirring, until sauce is glossy and thick enough to coat a spoon, about ⏱️ 2 minutes. Taste and season with more salt if needed.
. cornstarch1 Tbsp
5
Divide steamed short-grain white rice among shallow bowls; ladle sauce over. Top with thinly sliced cucumber and toasted sesame seeds.
Steamed short-grain white rice, thinly sliced cucumber, and toasted sesame seeds (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...