Jung Ji-sun's Ganchejang
Quickly stir-fried using only the moisture from onions and the smoky flavor of fire, resulting in a ganchejang with crisp texture preserved
Ingredients needed 2 servings
Recipe
Cooking tips
- The essence of ganchejang lies in keeping the onion crisp—always cook over high heat for a short time.
- Unlike regular jajangmyeon, no starch slurry is used, so ensure enough oil during onion cooking to prevent fermented soybean paste from clumping.
Recommended for
- Those who prefer a dry, slightly sticky style of ganchejang where the fermented soybean paste flavor penetrates deeply without moisture.
- People who enjoy the satisfying crunch of sweet onions paired with rich, smoky-flavored meat.
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