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79 recipes found.

A gan-jjajangmyeon where chunjang is stir-fried in oil to remove bitterness, and generously added with pork and vegetables, flavored with chicken stock and oyster sauce.

Stir-fried tender pork loin and sweet onions in spicy chili oil, doubanjiang, and jajang sauce, enhanced with numbing Sichuan pepper powder for an addictive, fiery jajangmyeon

Boneless beef short ribs simmered in a savory soy sauce marinade with pear and pineapple for a rich, umami-packed flavor.

A hearty jajangbap made by simmering chunjang, pork, and vegetables in a thick sauce of soy sauce and oyster sauce, then served over rice.

Adding just three ingredients—water, sugar, and olive oil—reduces the bitter and salty taste of chunjang while enhancing its rich, savory depth to create a premium chunjang base.

Deep flavor from chunjang and oyster sauce, with spiciness from cheongyang chili peppers, makes a jjajang-seasoned braised chicken that's tastier than fried chicken.

Sindang-dong style jjolbokki with chunjang and seasoning sauce for a spicy-sweet umami flavor, topped with cheese

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

A high-end fusion pasta dish harmonizing the rich flavor of Italian premium guanciale with a special ssamjang and chunjang sauce.

A nostalgic old-style watery jajangmyeon that is budget-friendly and moist, made with generous vegetables and starch water.

Chicken thigh meat coated in starch and quickly cooked to retain moisture is stir-fried with a spicy-sweet homemade jajang sauce and served alongside crisp lettuce for a Chinese-style chicken dish.

An epic meat-loaded jajangmyeon featuring thick pork shoulder and savory beef short rib, reimagined from master Chinese chef Lee Yeon-bok's recipe.