Authentic Jjajang Sauce (Ganjjajang) – A Taste of Homemade Chinese-Korean Delight
Rich Ganjjajang with Crispy Vegetables and a Perfectly Fried Egg
Elevate your noodle experience with this authentic Ganjjajang recipe! Unlike standard Jjajangmyeon, Ganjjajang is a rich, sauce-centric dish made by stir-frying ingredients in their own juices without added broth, resulting in a concentrated flavor. This method ensures the vegetables remain delightfully crisp and fresh. Topped with a creamy, sunny-side-up fried egg, this dish offers a luxurious texture and decadent taste. Perfect for a satisfying meal that rivals your favorite restaurant. (Recipe Video: https://youtu.be/pdTBystDqOQ)
Main Ingredients
- Pork 300g (diced into 1cm cubes)
- Onion 2.5kg (diced into 1cm cubes)
- Green Onion 200g (cut in half lengthwise, then finely chopped)
- Eggs 10 (for fried eggs)
Sauce Seasoning
- Cooking Oil 200ml
- Fried Black Bean Paste (Chunjang) 150g
- Soy Sauce 50ml
- MSG (Monosodium Glutamate) 50g
- Sugar 50g
- Cornstarch 30g (mixed with water to form a slurry)
- Cooking Oil 200ml
- Fried Black Bean Paste (Chunjang) 150g
- Soy Sauce 50ml
- MSG (Monosodium Glutamate) 50g
- Sugar 50g
- Cornstarch 30g (mixed with water to form a slurry)
Cooking Instructions
Step 1
Begin by dicing the pork into uniform 1cm cubes. This size ensures a pleasant chewiness in every bite.
Step 2
Next, dice the onions into similar 1cm cubes. Prepare the green onions by cutting them in half lengthwise and then chopping them finely.
Step 3
In a deep wok or pan, heat a generous amount of cooking oil. Add the chopped green onions and stir-fry over medium-low heat until fragrant to create green onion-infused oil (pa-gi-reum). Add the diced pork to the fragrant oil and cook until it turns opaque. Then, add the diced onions and stir-fry until they become translucent and slightly softened.
Step 4
Once the onions are nicely sautéed, add the MSG and sugar. Continue to stir-fry, allowing the seasonings to coat the ingredients evenly. The sugar will help bring out the natural sweetness of the vegetables.
Step 5
Now, add the fried black bean paste (chunjang). Stir constantly for about 2-3 minutes, ensuring the paste doesn’t stick to the bottom of the pan and burn. This step is crucial for mellowing out any bitterness from the paste and developing its rich, savory flavor.
Step 6
Finally, prepare the cornstarch slurry. In a small bowl, mix the 30g of cornstarch with a little water until smooth, ensuring there are no lumps. While keeping the heat on the wok on low, gradually drizzle in the cornstarch slurry while stirring rapidly. The sauce will thicken as the cornstarch cooks. Be careful not to let the heat get too high, as this can cause the sauce to burn and stick to the pan.
Step 7
Once the sauce has reached your desired consistency, remove it from the heat. Allow it to cool slightly before transferring it to a container for storage or preparing it for immediate serving.
Step 8
For the fried eggs, heat a good amount of oil in a separate pan over medium heat. Carefully fry the eggs sunny-side up, making sure the yolk remains runny. A perfectly cooked sunny-side-up egg adds a wonderfully creamy element to the dish.
Step 9
To serve, place a generous portion of freshly boiled noodles in a bowl. Spoon a hearty ladleful of the rich Ganjjajang sauce over the noodles, ensuring they are well-coated.
Step 10
Garnish the dish by gently placing the perfectly fried sunny-side-up egg on top of the sauce. For an added touch of freshness and visual appeal, you can sprinkle some fresh sprouts (musaengchae) over the top. Your delicious homemade Ganjjajang is now ready to be enjoyed!
