Baek Jong-won's Jajangddukbokki

Recipe 🍳

Cooking tips 💡

• The deep flavor of the jajang sauce is determined by how thoroughly you cook the onions and green onions—until all moisture evaporates and the oil becomes clear again.
• For a richer, more restaurant-like aroma, use pork cuts with higher fat content.
• After cooling, store the finished universal jajang sauce in an airtight container. A layer of oil will form on top, allowing it to stay fresh in the refrigerator for up to two weeks.
• For a stronger umami punch similar to what you’d find in restaurants, add 1 tablespoon monosodium glutamate or Chinese seasoning (E.M.) during the final chunjang sauté step.