Gan Jjajangmyeon (Dry-Fried Black Bean Sauce Noodles)
Gan jjajangmyeon is a Korean-Chinese noodle dish where black bean paste is stir-fried in oil to develop a roasted, almost charred aroma, then combined with ground pork and onion over high heat. Unlike standard jjajangmyeon, no cornstarch slurry is added, so the sauce arrives on the noodles as a glossy, oil-carried stir-fry rather than a thick gravy. Prolonged cooking caramelizes the onion's sugars, producing a natural sweetness that offsets the salty fermented paste. When the sauce hits the fresh wheat noodles and everything is tossed together, the oily coating reaches every strand, filling the mouth with the dense, earthy flavor of charred black bean. Julienned cucumber on the side adds a crisp, cool relief.
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Instructions
- 1
Dice onion and zucchini to 1 cm pieces and preheat a pan on high.
- 2
Fry black bean paste in oil for 30 seconds, then set aside.
- 3
Stir-fry pork, then add vegetables once moisture reduces.
- 4
Add fried paste, sugar, and water; reduce on high heat for 3-4 minutes.
- 5
Boil noodles, drain, and top immediately with sauce.
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Nutrition (per serving)
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