Main ingredients
porkonioncabbagezucchinidoenjangJin-ganjangsugarMiwondark soy sauce (laochou; ssangnodu)lardcooking oilChinese-style wheat noodleseggcucumber
Aha Bujang's Gan Jjajang Without Chunjang
A rich and savory restaurant-style gan jjajang with a surprising twist, made using only store-bought doenjang and dark soy sauce (laochou; ssangnodu) instead of chunjang.
Ingredients needed 2 servings
Recipe
Cooking tips
- When cooking the meat, fry it until all the moisture evaporates and only oil remains, and the bottom of the pan is slightly scorched, to maximize the savory flavor.
- If you don't have lard, you can substitute regular cooking oil, but using lard brings out the distinctive Chinese cuisine flavor.
- Since gan jjajang doesn't contain starch, avoid stirring the pan too often when frying the vegetables, as this lowers the temperature and only wilts them.
Recommended for
- Those who want to make delicious restaurant-style gan jjajang at home without chunjang.
- Those who prefer gan jjajang with rich lard flavor and crunchy onion texture.
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