Name: This Man's Cook's Gomtang Jjajang
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Square jjajang 4 pieces (about 200g); Dried squid 4 pieces; Onion 1/4 piece; Carrot about 10 slices; Red pepper 1 piece; Green pepper 1 piece; Brewed soy sauce 2 tablespoons; Sugar 1 small spoon; Maltose 3 tablespoons; Minced garlic 1 tablespoon; Beef dashi 1/2 small spoon; Chili oil 3 tablespoons; Toasted sesame seeds 1 tablespoon

15 min Difficulty Easy side dish

Main ingredients

JjajangDried squidOnionCarrotRed pepperGreen pepperBrewed soy sauceMaltoseMinced garlicBeef dashiChili oilToasted sesame seeds

Ingredients needed 3 servings

Square jjajang 4 pieces (about 200g)
Dried squid 4 pieces
Onion 1/4 piece
Carrot about 10 slices
Red pepper 1 piece
Green pepper 1 piece
Brewed soy sauce 2 tablespoons
Sugar 1 small spoon
Maltose 3 tablespoons
Minced garlic 1 tablespoon
Beef dashi 1/2 small spoon
Chili oil 3 tablespoons
Toasted sesame seeds 1 tablespoon

Recipe

Cut the square jjajang into 4 pieces, then slice them evenly into finger-width strips.
Cut the dried squid in half lengthwise, then divide each half into three equal parts to match the size of the jjajang.
Dice the onion into medium-sized pieces, not too thin. Slice the carrot into about 10 thin pieces to match the jjajang size. Cut the red and green peppers into thin strips.
In a small bowl, mix together 2 tablespoons brewed soy sauce, 1 small spoon sugar, 3 tablespoons maltose, 1 tablespoon minced garlic, and 1/2 small spoon beef dashi until well combined to make the seasoning sauce.
Heat 3 tablespoons chili oil in a wok or pan over medium heat. Add the sliced jjajang, onion, and carrot, and stir-fry.
Stir gently for about 2 minutes until the chili oil evenly coats all ingredients.
Once the oil is well absorbed, push the jjajang and vegetables to one side of the pan, leaving space in the center. Pour the prepared seasoning sauce into the empty space.
Place the dried squid and sliced peppers on top of the sauce. Once the sauce begins to bubble vigorously, mix everything together and stir-fry until the sauce clings to the ingredients without running off the bottom.
Continue cooking until the sauce reduces slightly and no longer runs at the bottom. Turn off the heat, sprinkle 1 tablespoon toasted sesame seeds evenly over the dish, mix well, and serve.

Slice jjajang and dried squid into finger-thick pieces. Prepare onions, carrots, and peppers to appropriate sizes.
Mix brewed soy sauce, sugar, maltose, minced garlic, and dashi to create a savory, umami-rich sauce.
Heat chili oil in a pan, stir-fry jjajang and vegetables, then add the sauce, dried squid, and peppers. Stir-fry until dry and glossy, finishing with a sprinkle of toasted sesame seeds.

Cooking tips

Use chili oil instead of regular vegetable oil to deeply infuse the dish with a subtle spiciness and a pleasant smoky aroma.
Adding a small amount of beef dashi brings an authentic, sticky umami flavor reminiscent of famous street-side restaurants.
Do not add dried squid at the beginning; doing so will cause it to break apart and lose its shape. Add it later with the sauce and gently stir-fry to keep it neat and intact.

This Man's Cook's Gomtang Jjajang

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