My dad loves jajangmyeon. Especially ganjajang. Ganjajang is a little different because all the vegetables are stir fried. If I remember correctly, I think the ganjajang costs a bit more than the regula jajanmyeon. Anyways, my mom wanted to make my dad’s favorite dish as it’s hard to go out to eat due to covid.
Of course, my husband saw this video and wanted some as well. This recipe is so easy and quick to make that I had no trouble making it.
Stir-Fried Jjajang (GanJJajang)
Delicious Chinese-style Korean noodle dish with chunjang sauce, diced pork, and vegetables.
Ingredients
- 550 g fresh knife-cut noodles
- 460 g onion
- 300 g baby squash zucchini
- 100 g welsh onion or green onion
- 300 g pork
- 1/2 tsp ginger
- 3 tbsp grapeseed oil
- 3 tbsp stir-fried black bean paste Black Bean Paste : Cooking Oil = 2 : 1
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp agave syrup or corn syrup
- 1 tbsp starch water Starch : Water = 1 : 1
Instructions
- Start by making starch water (mix corn starch and water 1:1 ratio). Set aside then make stir-fried black bean paste. Mix together black bean paste and cooking oil 2:1 ratio in a small sauce pan and stir-fry on medium-low heat for about 4 minutes. Set aside
- Heat a nonstick skillet over medium high heat with cooking oil and green onion to get the fragrance.
- Add the pork and ginger and stir fry. Once the pork is crispy on the outside, add soy sauce.
- Add onion and baby squash (zucchini) and continue stir frying.
- Pour in the stir-fried black bean paste from earlier along with oyster sauce and agave syrup.
- Lastly, add starch water.
- Serve this on top of cooked noodles rinsed in cold water. Garnish with sliced cucumber.