Main ingredients 🥩
guancialechunjangssamjanggreen oniononionzucchiniking oyster mushroomgarlicsugarspaghettisaltolive oil
Striker Chef's Guanciale Jjajang Spaghetti
A high-end fusion pasta dish harmonizing the rich flavor of Italian premium guanciale with a special ssamjang and chunjang sauce.
🙋 Recommended for
- ⭐ Those who want to experience a Western-style jjajang ragù that highlights the natural flavors of the ingredients, breaking away from ordinary Chinese jjajangmyeon.
- ⭐ Those looking for a special and unique noodle dish perfect for an impressive home party or wine pairing appetizer.
Ingredients needed 🛒4 servings
- 200g guanciale
- 125g chunjang
- 2 tbsp ssamjang
- 2 stalks green onion
- 2 onions
- 1/2 zucchini
- 2 king oyster mushrooms
- 5 cloves garlic
- 1 tbsp sugar
- 200g spaghetti
- salt, to taste
- olive oil, to taste
Recipe 🍳
- Separate the lean and fatty parts of the guanciale, then dice thinly and small.
- Finely chop the green onions; dice the onion, zucchini, and king oyster mushrooms into large pieces for texture; slice the garlic.
- Place the guanciale in a pan over low heat and fry until the pork fat is thoroughly rendered and the meat is crispy. Add the mushrooms and cook together, then strain out the oil.
- In the rendered guanciale oil, add the chunjang and ssamjang and stir-fry over medium-low heat for about 3-4 minutes, stirring constantly to prevent burning. Strain the sauce from the oil.
- Add the oil used to stir-fry the chunjang back to the pan. Over high heat, stir-fry the green onions and onion first to build rich aroma.
- When the vegetables are slightly wilted, add the zucchini, sliced garlic, the pre-cooked guanciale and mushrooms, 1 tablespoon of sugar, and the strained chunjang sauce.
- Without adding water or starch slurry, gently simmer over low heat, using the moisture released from the vegetables, until the sauce is slightly thickened.
- Boil the spaghetti in salted water for about 10 minutes, drain, and toss lightly with olive oil to prevent sticking.
- Place the spaghetti in a bowl, top generously with the guanciale jjajang sauce, and finish with a garnish of chopped raw garlic if desired.
- Dice guanciale and vegetables for texture.
- Stir-fry guanciale over gentle heat to render rich, savory pork oil.
- Stir-fry chunjang and ssamjang in the guanciale oil to create a special sauce base.
- Add vegetables, cooked meat, sugar, and chunjang to the oil, and simmer until the sauce is slightly thickened.
- Top cooked spaghetti with the sauce and garnish with fresh garlic as desired.
Cooking tips 💡
- Without artificially adding starch slurry, the guanciale oil and natural vegetable juices combine to create an excellent, smooth ragù-style consistency.
- Mixing in a small amount of savory ssamjang when stir-frying chunjang cleans up the heavy aftertaste typical of Chinese-style sauces and doubles the depth of umami.
- Finely chopping pungent raw garlic and adding it as a garnish just before eating refreshes the potentially oily flavor perfectly.
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