Modu Recipes

Yeo Kyung-ok's Super Simple Ganjjajang

Using jjajang powder instead of chunjang, it is stir-fried with only onion moisture without water to bring out deep wok flavor, a master's super simple ganjjajang.

🙋 Recommended for

  • ⭐ Those who want to experience the flavor of professional Chinese restaurant jjajang without fail at home
  • ⭐ Cooking beginners who found the complicated process of deep-frying chunjang in oil troublesome

Ingredients needed 🛒2 servings

  • 4~5 tablespoons jjajang powder
  • 2 strips pork belly
  • 2 onions
  • 1/2 green onion
  • 3 cloves garlic
  • a little ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons cooking oil
  • 1 tablespoon sesame oil
  • 2 servings of rice or Chinese noodles

Recipe 🍳

  1. Cut the onion into large 1.5cm cubes, slice the green onion thinly, and slice or mince the garlic and ginger thinly, then set aside.
  2. Cut the pork belly into thick, bite-sized pieces.
  3. Add 2 tablespoons of cooking oil to a pan, then add the prepared pork belly, garlic, ginger, and green onion, and stir-fry until the pork belly is golden and plenty of fragrant pork fat (lard) has rendered.
  4. When the meat oil rises generously, pour 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce around the edges of the pan over high heat to create a wok flavor, and quickly stir-fry to coat.
  5. Add all the prepared onion and quickly stir-fry over high heat until the onion surface starts to become slightly translucent.
  6. Instead of adding the jjajang powder all at once, add it in 2~3 batches, stirring carefully so that the sauce evenly coats the onion and meat.
  7. When the onion retains its crunchy texture and mixes well with the sauce, turn off the heat and drizzle 1 tablespoon of sesame oil, mixing lightly to finish.
  8. Spoon plenty of the finished ganjjajang sauce over freshly cooked warm rice or tenderly boiled noodles and serve.
  1. Cut the onion into large pieces, and prepare the aromatic vegetables and pork belly into suitable sizes.
  2. In a pan, stir-fry the pork belly, green onion, garlic, and ginger to release the meat oil, then create a wok flavor with soy sauce and oyster sauce.
  3. Add the onion and stir-fry, then add the jjajang powder in batches and stir-fry without water until thickened, finishing with sesame oil.

Cooking tips 💡

  • You must thoroughly stir-fry the pork belly to render enough oil to properly bring out the deep, rich savoriness typical of Chinese cuisine.
  • Not adding a single drop of water and stir-frying only with the onion's own moisture and meat oil is the key point that distinguishes ganjjajang from watery jjajang.
  • If you add the jjajang powder all at once, it may clump due to lack of moisture, so sprinkle it in little by little as you stir-fry.

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