Seungwoo Dad's All-Purpose Powdered Jjajang Sauce

Name: Seungwoo Dad's All-Purpose Powdered Jjajang Sauce
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Jjajang powder, to taste; Onion, generously; Green onion, to taste; Cooking oil, to taste; Water, to taste; Oyster sauce, 2 tbsp

A versatile sauce made by adding onion, green onion, and oyster sauce to commercial jjajang powder, creating a deep flavor that rivals restaurant jjajang.

15 min Difficulty Easy Sauces & basics

Main ingredients

Jjajang powder Onion Green onion Oyster sauce

Ingredients needed 4 servings

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Recipe

Finely chop the onion and green onion. The smaller the onion is chopped, the thicker the sauce becomes when stir-fried, and the sweeter it gets.
Generously add cooking oil to a pan and begin stir-frying the chopped onion over very high heat.
Stir-fry the onion until it turns a nice golden brown color to maximize its sweetness.
Add the chopped green onion to the stir-fried onion and cook together until the aroma of green onion oil is released.
Add the jjajang powder and cooking oil, mix lightly, and stir-fry as if dissolving the jjajang powder in the oil.
Add just enough water to cover the bottom and stir in 2 tablespoons of oyster sauce for the key umami flavor.
Simmer over medium-low heat for about 5 minutes until the sauce thickens and achieves a deep jjajang color. It's done.
Serve the finished sauce over boiled noodles for jjajangmyeon, or use it as an all-purpose sauce for fried rice, stir-fried pork and chives, etc.

Finely chop the onion and green onion, then stir-fry the onion over high heat until golden brown.
Add chopped green onion, jjajang powder, and cooking oil, then stir-fry lightly as if dissolving in oil.
Add water and oyster sauce, then simmer for 5 minutes to complete the all-purpose sauce.

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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