Homemade Black Bean Sauce Noodles (Ganjjajang)
Homemade Black Bean Sauce Noodles (Ganjjajang)
Rich and Flavorful Ganjjajang Recipe Using Pan-Fried Black Bean Paste
Tired of using instant black bean paste powder? Today, I’m making ‘Ganjjajang’ from scratch by stir-frying the black bean paste myself, creating a deep and rich flavor. This was my first time making jjajangmyeon with pan-fried paste, but everyone loved it so much they scraped the bowls clean! Nowadays, even a single bowl of Ganjjajang can cost around 9,000 won. Eating out is great, but sometimes it’s wonderful to gather with family and make a delicious meal at home. ^^
Ingredients- Black bean paste (Chunjang) 140g
- Onions 4 medium
- White parts of green onions 3 stalks
- Mushrooms (e.g., button or shiitake) 6
- Pork neck (or shoulder) 200g
- Minced garlic 2 Tbsp
- Minced ginger 1 tsp
- Cooking oil 1/3 cup (approx. 80ml)
- Soy sauce 1 Tbsp
- Mirin (rice wine) 1 Tbsp
- Noodles for Jjajangmyeon (Jjajangmyeon myeon) 3 servings
Cooking Instructions
Step 1
First, wash and prepare all the ingredients so they are ready for cooking.
Step 2
Slice the onions into thick strips. Ganjjajang is delicious with plenty of onions! It’s good to use at least one onion per person. For 3 servings, 4 onions were just the right amount. You’ll need more onions than you might expect, so prepare them generously.
Step 3
If your pork neck is a larger cut, slice it thinly, similar to bulgogi. Place the pork in a bowl and mix with 1 Tbsp soy sauce, 1 Tbsp mirin, minced garlic, and minced ginger. Knead gently and let it marinate to absorb the flavors. (Tip: Instead of pork loin, which can be dry, pork neck or collar offers a tender and savory texture that is more delicious for jjajangmyeon. The texture is softer and more satisfying.)
Step 4
When using the black bean paste (chunjang), it’s best to use about half of a standard 300g pack for 3-4 servings to avoid it being too salty. For 3 servings, I’m using about 140g. The remaining paste can be stored in an airtight container in the refrigerator for future use.
Step 5
In a deep pan or wok, add enough cooking oil to cover the 140g of black bean paste you’re about to fry.
Step 6
Add the black bean paste to the oil and stir-fry over low heat. You want it to bubble and fry gently, not burn. This process removes any bitterness and brings out a nutty aroma. Stir-fry for about 7 minutes until fragrant.
Step 7
Carefully scoop out the fried black bean paste and set it aside on a plate. Do not discard the oil from frying the paste; we will use it.
Step 8
In the same pan with the remaining oil, add the marinated pork and stir-fry until it’s mostly cooked.
Step 9
Once the pork is nearly cooked, add all the sliced onions, mushrooms, and white parts of the green onions to the pan. Stir-fry everything together. The pan might look very full with all the vegetables, but they will wilt down as they cook, so don’t worry!
Step 10
Continue stir-frying the vegetables and pork over medium-high heat until everything is well combined. The generous amount of onions will add sweetness and flavor, making it taste even better! Remember, one onion per person!
Step 11
When the vegetables are tender and cooked to your liking, add the pre-fried black bean paste back into the pan.
Step 12
Mix the fried black bean paste thoroughly with the vegetables and pork, stirring to combine everything evenly.
Step 13
The onions will release their own moisture, so there’s no need to add extra water. Continue stir-frying over high heat until the ingredients are well incorporated. This creates the signature rich flavor of Ganjjajang. (Tip: If you prefer a thicker, more traditional Jjajang sauce, you can add a cornstarch slurry at this stage to adjust the consistency.)
Step 14
Boil the jjajangmyeon noodles according to package instructions. Once cooked, rinse them under cold water to remove excess starch. Then, give them another quick rinse in hot water to warm them up before placing them in serving bowls.
Step 15
Generously spoon the freshly made Ganjjajang sauce over the warm noodles. Voilà! Your delicious Ganjjajang is complete! Packed with meat and vegetables, and boasting a deep flavor from the homemade fried paste, it’s a perfect match for the soft noodles. This homemade version is as good as, if not better than, many restaurant favorites, so give it a try! You’ll love it! 😋
