Modu Recipes

Solo Cooking God's Gochujang Spicy Jajang Rice

Stir-fried with grilled pork and onion, seasoned with jajang powder, gochujang, and chili powder to create a spicy, savory jajang sauce reminiscent of Sichuan-style jajang, served over rice

🙋 Recommended for

  • ⭐ Those looking to use up leftover jajang powder in a delicious, impressive way
  • ⭐ People who prefer spicy, tangy Sichuan-style jajang over sweet, bland versions
  • ⭐ Home cooks aiming to prepare and plate everything in one pan to minimize cleanup

Ingredients needed 🛒1 servings

  • pork (belly or loin) 200g
  • salt a pinch
  • pepper a pinch
  • onion 0.5 medium
  • gochujang 1 tablespoon
  • jajang powder 2 tablespoons
  • sugar 1 tablespoon
  • chili powder 1 tablespoon
  • water 2 cups
  • rice 1 bowl
  • parsley powder a pinch

Recipe 🍳

  1. Place 200g of pork in a pan, sprinkle with a little salt and pepper for seasoning, then grill on both sides until nicely browned.
  2. Once cooked, cut the pork into bite-sized pieces using scissors.
  3. Cut 0.5 medium onion into large, square-shaped pieces as seen in Chinese restaurants, then add to the pan and stir-fry with the pork fat.
  4. When the onion begins to soften, add 1 tablespoon gochujang, 2 tablespoons jajang powder, 1 tablespoon sugar, and 1 tablespoon chili powder.
  5. Stir continuously to evenly mix the ingredients and seasonings with the pork fat, being careful not to burn.
  6. Pour in 2 cups of water and stir well to dissolve any clumps of jajang powder and gochujang, then simmer until the sauce thickens into a glossy jajang sauce.
  7. To minimize cleanup, push the sauce to one side of the pan and place 1 bowl of rice in the empty space.
  8. Finish by sprinkling a little parsley powder over the rice and sauce.
  1. Grill pork with salt and pepper, chop into small pieces, then stir-fry with sliced onion in the pork fat.
  2. Add gochujang, jajang powder, sugar, and chili powder, stir-fry briefly, then add water and cook until the sauce thickens.
  3. Once the sauce is ready, place rice beside it and sprinkle with parsley to finish.

Cooking tips 💡

  • The gochujang and chili powder balance the richness of the sauce, delivering a uniquely addictive spicy flavor unlike regular jajang rice.
  • The 1 tablespoon of chili powder adds the authentic Sichuan jajang aroma—adjust the amount based on your preferred spice level.
  • Sautéing the jajang powder and gochujang in pork fat first brings out the deep, savory umami characteristic of authentic jajang sauce.

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