Lee Yeon-bok's Paldo Chili Ganjjajang
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.
Ingredients needed 2 servings
Recipe
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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