AI-generated imagePan-Fried Ganjjajang Noodles with Onion (2 Servings)
Ganjjajang is a Korean-Chinese noodle dish with a dry-fried black-bean sauce. Unlike ordinary jjajangmyeon, the sauce is stir-fried without stock or starch slurry; onion moisture helps coat the noodles.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Dice onion, zucchini and pork to about 1 cm and chop green onion. Keep raw-pork tools separate from produce tools.
- 02
In a wide pan, stir-fry raw chunjang in 15 mL oil over medium-low heat for 1–2 minutes and transfer to a bowl. Follow the label for pre-fried paste.
- 03
Add the other 15 mL oil, then cook pork thoroughly on all sides. Verify safe doneness with a food thermometer.
- 04
Add green onion and garlic and stir for around 30 seconds without burning.
- 05
Add onion and zucchini and stir-fry over medium heat for 5–7 minutes until the onion is translucent and zucchini tender.
- 06
Return the fried chunjang, add sugar, and stir-fry 1–2 minutes until coated. Do not add broth, water or starch slurry. Reduce the heat if the pan starts scorching.
- 07
Boil noodles fully in a separate pot according to their package, drain, divide between two bowls and immediately serve topped with hot ganjjajang sauce.
Helpful source links
Before you cook
Cook pork fully and verify with a food thermometer. Keep raw pork separate from produce. Check wheat/soy and other allergens on noodles and chunjang. Refrigerate leftover sauce within 2 hours and reheat thoroughly. Not test-cooked.
Allergens: 밀(면·춘장), 대두(춘장), 돼지고기, 제품별 추가 알레르기 유발물질 확인
Image & source credits
AI-generated image.
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