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.
Ingredients needed 2 servings
Recipe
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.
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.
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