Main ingredients
onionzucchinipotatocabbagepork bellygreen onionchunjang (Korean black bean paste)soy saucestarchcooking oilsesame oil
Chinese Cuisine Witch's Ganjjajang
A dry ganjjajang with a rich, fire-kissed aroma, stir-fried only with oil and the natural moisture from vegetables.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding too many vegetables at once lowers the pan temperature and causes them to release too much liquid, so stir-fry in small batches.
- Since chunjang is primarily made from wheat flour, it can stick to the pan easily—stir quickly to prevent burning.
- After adding the starch slurry, bring the mixture to a boil above 80°C (176°F) to ensure it thickens properly and doesn't become watery later.
Recommended for
- Those who want to recreate the smoky flavor of restaurant-style ganjjajang at home.
- Those who prefer a clean, thick black bean sauce without excess liquid.
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