Main ingredients 🥩
noodlesstir-fried fermented soybean pastebeef tenderloinonionpotatozucchinisquidshrimpoyster saucesoy sauceminced gingercucumber
Yeo Kyung-rae's Samseon Ganjjajang
Authentic ganjjajang with rich flavor, stir-fried without water using meat, onion, and seafood in fermented soybean paste
🙋 Recommended for
- ⭐ Those who want to enjoy authentic, rich ganjjajang at home like in a Chinese restaurant
- ⭐ People who love combining crisp vegetables with abundant seafood texture
Ingredients needed 🛒2 servings
- noodles 2 servings
- stir-fried fermented soybean paste 1 tablespoon
- beef tenderloin 150g
- onion 2 pieces
- potato 1/2 piece
- zucchini 1/3 piece
- squid 1/2 piece
- shrimp 6 pieces
- oyster sauce 1 tablespoon
- soy sauce 1 teaspoon
- minced ginger a pinch
- sugar 1/2 tablespoon
- cucumber garnish, thinly sliced a pinch
Recipe 🍳
- Cut onion, potato, and zucchini into even, bite-sized cubes.
- Slice beef tenderloin slightly smaller than the onion, and cut squid and shrimp into similar mouth-sized pieces.
- Heat a pan and add generous oil, then stir-fry beef until crispy. Add minced ginger and soy sauce to enhance aroma.
- Add chopped onion to the beef fat and stir-fry over high heat, spreading it out widely.
- Once the onion is partially cooked, add pre-boiled potato, zucchini, shrimp, and squid, and stir-fry together.
- Add oyster sauce 1 tablespoon and sugar 1/2 tablespoon, then gradually incorporate stir-fried fermented soybean paste to adjust color and seasoning—stir-fry without adding water.
- Place the cooked noodles on a plate, top with the finished ganjjajang sauce, and garnish with sliced cucumber.
- Prepare onion, potato, zucchini, beef, and seafood in bite-sized pieces.
- Heat oil in a pan, stir-fry beef, then add ginger and soy sauce for aroma.
- Add onion and remaining vegetables and seafood, stir-frying together over high heat.
- Adjust seasoning with oyster sauce, sugar, and stir-fried fermented soybean paste—stir-fry without water.
- Top cooked noodles with ganjjajang sauce and cucumber garnish to finish.
Cooking tips 💡
- Potatoes don’t cook easily, so blanch them briefly in water before use for convenience.
- Ganjjajang must be stir-fried entirely without water to maintain its signature crisp texture from vegetable juices.
- For extra spice and freshness, add green onions, green chili peppers, or red pepper flakes according to preference.
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