Baek Jong-won's Jajang Bokkeum

Name: Baek Jong-won's Jajang Bokkeum
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Korean
Ingredients: green onion 1/2 head; egg 1~2 pieces; versatile jajang sauce (or store-bought jajang sauce) 1~2 tablespoons; vegetable oil as needed; water a little; rice 1 bowl

A super simple Chinese-style jajang bokkeum made in minutes by stir-frying green onions and eggs in pre-made jajang sauce

Recommended for

People who want to quickly enjoy a tasty meal using pre-made jajang sauce
Those looking to enjoy a simple homemade version of Chinese restaurant-style jajang bokkeum
Home cooks who want to create a rich, flavorful dish using just eggs and green onions

5 min Difficulty Very easy Rice bowls

Main ingredients

green onioneggjajang sauce

Ingredients needed 1 servings

green onion 1/2 head
egg 1~2 pieces
versatile jajang sauce (or store-bought jajang sauce) 1~2 tablespoons
vegetable oil as needed

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Recipe

Slice the green onion thinly and set aside.
Heat vegetable oil in a pan, then add the sliced green onion and sauté until the aroma is fully released, creating green onion oil.
Push the sautéed green onion to one side of the pan, leaving space in the center, then crack 1~2 eggs into the empty area.
Scramble the eggs vigorously with chopsticks or a utensil, cooking them like scrambled eggs for fried rice.
Add 1~2 tablespoons of versatile jajang sauce to the pan and mix thoroughly with the eggs and green onions.
Add just a small amount of water to help dissolve the sauce without making it too thin—be careful not to overdo it.
Continue stirring gently until the water evaporates and the oil begins to sizzle again, indicating the sauce has thickened to the right consistency.
Place rice in a serving bowl, pushing it to one side, then neatly spoon the finished jajang sauce over the empty space to complete the dish.

Chop green onion and sauté in oil to make green onion oil.
In the space where the green onion was pushed aside, crack the egg and scramble it, then add jajang sauce and a little water, mixing well.
When the water has evaporated and the oil starts sizzling again, place the mixture on top of the prepared rice to finish.

Cooking tips

If you have pre-made Baek Jong-won’s versatile jajang sauce, use the oil floating on top instead of vegetable oil for deeper flavor.
Add only a minimal amount of water after adding the sauce—just enough to smooth it out, so it doesn’t become too diluted.
Instead of rice, you can serve the sauce over boiled thin noodles or kalguksu for a delicious jajang myeon version.
Serve with well-cooked kimchi, kkakdugi, or pickled radish for an even more satisfying meal.

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