Seungwoo Dad's All-Purpose Powdered Jjajang Sauce
A versatile sauce made by adding onion, green onion, and oyster sauce to commercial jjajang powder, creating a deep flavor that rivals restaurant jjajang.
Ingredients needed 4 servings
Recipe
Cooking tips
- Stir-fry the onions for a long time until they are almost mushy to achieve a natural sweetness and thick consistency that isn't cloying.
- Unlike chunjang (black bean paste), jjajang powder doesn't need to be stir-fried for a long time; simply mixing it gently in oil is enough.
- The finished all-purpose jjajang sauce pairs wonderfully not only with noodles (Hong Kong-style noodles, kalguksu noodles) but also with fried rice cooked with egg yolk or stir-fried pork for japchae.
Recommended for
- Those who want to achieve a deep, restaurant-style flavor with commercial jjajang powder.
- Those who want to make one versatile sauce to use in various dishes like jjajangmyeon and fried rice.
- Those who want to quickly complete a delicious meal by maximizing the flavor of onions and green onions.
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