Authentic Chinese Style Gan-Jjajang Golden Recipe
Black Day Special! Make deep-flavored Gan-Jjajang with freshly stir-fried Jjajang paste at home, surpassing restaurant quality!
Flavor explosion with freshly stir-fried Jjajang paste! Easy-to-make Chinese restaurant-level Gan-Jjajang at home.
Main Ingredients
- Ground pork 150-300g (leaner cuts recommended)
- Onions 2 (medium-sized)
- Scallions 1/2 (mainly the white parts)
- Ginger 1/3 Tbsp (minced)
Jjajang Sauce
- Black bean paste (Chunjang) 150g (uncooked)
- Oyster sauce 1 Tbsp
- Chicken stock 1 Tbsp (dissolve solid stock in water)
- Sugar 1.5 Tbsp
- Water 100ml
- Potato starch 2 Tbsp (mixed with 4 Tbsp water to make a slurry)
Flavor Enhancing Optional Ingredients
- Cooking oil (generous amount)
- Chili oil (to taste)
- Red pepper flakes (for spicy kick)
- Black bean paste (Chunjang) 150g (uncooked)
- Oyster sauce 1 Tbsp
- Chicken stock 1 Tbsp (dissolve solid stock in water)
- Sugar 1.5 Tbsp
- Water 100ml
- Potato starch 2 Tbsp (mixed with 4 Tbsp water to make a slurry)
Flavor Enhancing Optional Ingredients
- Cooking oil (generous amount)
- Chili oil (to taste)
- Red pepper flakes (for spicy kick)
Cooking Instructions
Step 1
In a deep wok or pan, heat a generous amount of cooking oil. If desired, mix chili oil with cooking oil in a 1:1 ratio and heat over low heat. If you prefer it less spicy, use only cooking oil. Ensure the oil is well heated to release the delicious aroma of the black bean paste.
Step 2
Add the uncooked black bean paste to the heated oil. Reduce heat to medium and stir continuously with a spatula to prevent clumping. This crucial step removes any bitterness from the paste and develops its savory flavor.
Step 3
As you stir-fry the black bean paste, you’ll notice small bubbles forming around it. Continue stir-frying for about 4 more minutes after the bubbles appear, then turn off the heat. Be careful not to burn the paste.
Step 4
Carefully transfer the stir-fried black bean paste and the oil used for stir-frying (black bean oil) into separate clean bowls. The black bean oil can be saved and used for fried rice or other dishes.
Step 5
Peel and wash the onions, then dice them into approximately 1.5cm cubes. Cutting them too small can cause them to break down during cooking, so a moderate size is best.
Step 6
Wash the scallions and trim off the root ends. Cut the white parts lengthwise in half, then into roughly 2-3cm pieces. This ensures you get a pleasant bite from the vegetables.
Step 7
Return to the same pan (wok) used for stir-frying the black bean paste. Add about 5 tablespoons of the reserved black bean oil and heat over medium heat. Using the reserved oil will add even more depth of flavor.
Step 8
Once the oil is hot, increase the heat to high and add the ground pork. If you’re using a different cut of pork, such as pork belly or shoulder, you can cut it into bite-sized pieces. Break up any clumps of meat as you stir-fry.
Step 9
When the ground pork starts to turn opaque and brown, add the minced ginger and continue to stir-fry. The aromatic ginger will help to eliminate any porky odors and enhance the overall flavor.
Step 10
Once the pork and ginger are well combined and sautéed, add the chopped scallions and stir-fry for about 2 minutes. This allows the sweetness and aroma of the scallions to meld with the pork.
Step 11
Now, add the diced onions and begin to stir-fry them thoroughly. Cook until the onions become translucent and sweet, drawing out their natural sweetness.
Step 12
As the onions soften, add 1 tablespoon of chicken stock. If using solid chicken stock, it’s best to dissolve it in hot water beforehand. The chicken stock will significantly boost the umami flavor of the sauce.
Step 13
After adding the chicken stock, maintain a medium-high heat and continue to stir-fry. As the liquid from the chicken stock evaporates, the ingredients will meld together, concentrating their flavors.
Step 14
When most of the liquid has evaporated and the ingredients are simmering, add 1 tablespoon of oyster sauce and stir well to combine with the other ingredients. Oyster sauce adds another layer of savory depth.
Step 15
Finally, sprinkle the 1.5 tablespoons of sugar evenly over the ingredients. Stir-fry to allow the sugar to dissolve and incorporate into the mixture. Sugar is essential for achieving the characteristic sweetness of Jjajang.
Step 16
When the moisture from all ingredients has mostly evaporated and you start to notice a slight fond forming at the bottom of the pan, add the reserved stir-fried black bean paste. Break apart any clumps of paste and stir until all ingredients are evenly mixed. Reduce the heat slightly as the aroma of the black bean paste intensifies.
Step 17
The Jjajang sauce is now complete. You can turn off the heat and serve it over cooked noodles for ‘Gan-Jjajang’. This style emphasizes the smoky flavor and the individual tastes of the ingredients by stir-frying the black bean paste separately.
Step 18
If you prefer to serve it with rice (‘Jjajangbap’), gradually add the potato starch slurry (2 Tbsp potato starch + 4 Tbsp water) while stirring to achieve your desired consistency. Stir quickly after adding the slurry to prevent lumps. Once the Jjajang has thickened, turn off the heat and it’s ready.
Step 19
For those who like it spicier, you can sprinkle 1 tablespoon of red pepper flakes over the finished Jjajang sauce and mix it in just before serving. Adjust the amount to your preference for a spicy kick.
