Recipe
Simple Ganjjajang
Inspired by Yeo Kyeong-Ok Watch original video
Ganjjajang (간짜장) has a drier, more concentrated sauce than regular jjajangmyeon and typically uses more ingredients, especially onion. You can think of it as a richer, more premium version of jjajangmyeon.
This recipe by Yeo Kyeong-Ok is surprisingly simple, yet it still delivers the rich flavor.
About the dish
Jjajangmyeon
짜장면
Category: Korean Chinese
Jjajangmyeon is one of the staple dishes of Korean Chinese cuisine, along with jjambbong and tangsuyuk. It consists of noodles topped with a thick black bean sauce made with stir-fried meat and vegetables. The dish originated from Chinese zhajiangmian, but the Korean version is generally sweeter and greasier.In Korea, jjajangmyeon …
Ingredients
Serves 1
Noodles
- 6-7 oz Chinese-Korean noodles
Sauce
- 4.25 oz pork belly
- 1 large onion
- 1 piece ginger Or use minced ginger
- 2 cloves garlic Or use minced garlic
- 2 tbsp cooking oil
- 1-1.5 tbsp chunjang
- 1 tbsp rice cooking wine
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Instructions
Noodles
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Move on to Step 2 while the pot comes to a boil. On a regular gas stove, the rest of the cooking should take about as long as the noodles take to cook.
Sauce
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He says medium heat is easier to work with and less messy at home, and I wholeheartedly agree. Just make sure to cook the ingredients a little longer, and you'll probably want to add a starch slurry later (mentioned in Step 6)
Chunjang has a fairly strong flavor, so I use a little less than he does in the video. He uses about 1 1/2 tablespoons, while I use about 1 tablespoon. Adjust to taste. -
Cooking over higher heat will make the sauce less watery. To make a starch slurry, mix 1 tablespoon of water with 1 tablespoon of potato starch. Add it a little at a time to the sauce, stirring as you go, until the it reaches your desired consistency.