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.