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18 recipes found.

Jjajangmyeon with enhanced flavor from chunjang fried in oil and vegetables stir-fried in rendered pork fat

A super-simple home-style ganjjajang made by quickly stir-frying pork belly and onion with chunjang and oyster sauce over high heat.

A Chinese-style scallop and squid jjamppong boiled with a secret method that creates a perfect deep wok-fired flavor even with home stove heat

A restaurant-style meat jjamppong that achieves deep, savory wok-hei flavor using concentrated pork bone extract, salt, and Miwon

A rich and savory restaurant-style gan jjajang with a surprising twist, made using only store-bought doenjang and dark soy sauce (laochou; ssangnodu) instead of chunjang.

A home-style jjamppong that creates a natural wok hei by first charring onions without oil, avoiding artificial smoky flavoring.

A homemade meat jjamppong that creates a rich and thick broth using store-bought Nagasaki jjamppong sauce and chicken stock.

A spicy-sweet jaengban jjajang recipe where noodles are stir-fried directly in a sauce of oil-fried chunjang, Jin-ganjang, and oyster sauce.

A Paju-style brothless stir-fried jjamppong that perfectly captures the intense wok hei and the rich, spicy, savory depth of the sauce at home.

A Daegu-style hak jjamppong with a deep ginger aroma, pork, and vegetables stir-fried in chili oil for a spicy and hearty broth

Chicken buldak-bokkeum-myeon that brings together savory depth and fiery heat with capsaicin and tonkatsu sauce

A sizzling stir-fried jjamppong made by stir-frying squid, vegetables, and rice cakes on a heated stone plate, then tossing with oyster sauce seasoning and noodles until glossy and slightly saucy.