Lee Yeon-bok's Paldo Chili Ganjjajang

Name: Lee Yeon-bok's Paldo Chili Ganjjajang
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Paldo Jajangmyeon 2 packets; Large onion 1 (approx. 400g); Cheongyang chili pepper 4; Pork (shoulder or fatty cut) 150g; Oyster sauce 1 tbsp (or add 1 packet of jajang ramyeon liquid soup); Cooking oil as needed

A premium dry jajangmyeon stir-fried with large chunks of onion and meat, adding Chinese-style wok hei and the spiciness of cheongyang chili pepper to jajang ramyeon.

15 min Difficulty Easy Noodles & bunsik

Main ingredients

Paldoo Jajangmyeon Large onion Green chili pepper Pork Oyster sauce

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Paldoo Jajangmyeon Large onion Green chili pepper Pork Oyster sauce

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Ingredients needed 2 servings

Paldo Jajangmyeon 2 packets
Large onion 1 (approx. 400g)
Cheongyang chili pepper 4
Pork (shoulder or fatty cut) 150g
Oyster sauce 1 tbsp (or add 1 packet of jajang ramyeon liquid soup)
Cooking oil as needed

Recipe

Cut the onion into large square chunks to maintain texture.
Slice 4 cheongyang chili peppers into thin rings, and cut the pork into bite-sized pieces.
Heat a pan with a little cooking oil and stir-fry the pork until golden brown to render the fat.
Once the pork fat is rendered, add the sliced cheongyang chili peppers and stir-fry to infuse the oil with spiciness.
Add all the large onion chunks and stir-fry over high heat until slightly crunchy.
Meanwhile, bring water to a boil in a separate pot and cook the jajang ramyeon noodles.
To the pan with the onions, add 2 packets of the jajang liquid soup and 1 tablespoon of oyster sauce, and stir-fry the sauce until thick.
Drain the cooked noodles (do not rinse with cold water) and add them directly to the sauce pan. Toss quickly over high heat until well coated.

Cut onion into large chunks and slice cheongyang chili peppers.
First stir-fry the pork in a pan to render the fat.
Add the chili peppers and onion in order, stir-frying over high heat.
Add the liquid soup and oyster sauce to make the jajang sauce.
Add the cooked noodles to the sauce and toss together to finish.

Cooking tips

Since a large amount of vegetables can dilute the seasoning, add an extra packet of liquid soup or 1 tablespoon of oyster sauce to ensure a savory ganjjajang flavor.
Stir-fry the onion only until it slightly wilts but still retains some crunch to keep the signature texture of ganjjajang.

Recommended for

For those who want to taste the deep, handcrafted flavor of Chinese restaurants from instant jajang ramyeon.
For those craving a Chinese-style noodle dish that's not greasy but sharply spicy.

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Lee Yeon-bok's Paldo Chili Ganjjajang

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