Aha Bujang's Mul-jjajang
A Jeonju-style mul-jjajang that uses soy sauce and oyster sauce instead of chunjang, thickened with starch for a rich consistency.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you want a spicy kick, add 3 tablespoons of fine gochugaru and 2 tablespoons of cooking oil to create a spicy chili oil flavor.
- Adding garlic at the beginning can cause it to burn easily, so it's safer to add it together with the vegetables when stir-frying.
- When adding the starch slurry, do not add it little by little; pour it in all at once and stir quickly to prevent lumps.
Recommended for
- Those who want to try making a unique Chinese restaurant-style noodle dish at home.
- Those curious about the taste of a clear, thick, and unique jjajang made without chunjang.
- Those who want a hearty and special one-bowl meal packed with seafood and meat.
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