Ttukdak Hyung's Fiery Gan-jjajang
A recipe that transforms instant jajang powder into a fiery gan-jjajang style by dissolving it with vegetable juice and meat drippings, instead of drenching it in water.
Ingredients needed 1 servings
Recipe
Cooking tips
- Zucchini is recommended over regular zucchini because regular zucchini releases too much moisture during cooking, which can prevent the characteristic dry texture of gan-jjajang.
- If you add all the water at once after adding the jajang powder, it will become regular jajang sauce. You must add only a very small amount of water at a time and stir-fry it as if deep-frying in oil to achieve the taste of gan-jjajang.
Recommended for
- Those who want to enjoy a rich, smoky gan-jjajang at home without going to a Chinese restaurant.
- Those who want to create a much higher quality Chinese dish using commercially available jajang powder.
- Those who want to serve a delicious jajangmyeon or jajangbap on noodles or rice in just 20 minutes.
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