Quick & Easy ‘Ganjjajang’ (Dry Black Bean Noodles) – Ready in 30 Minutes!
Mastering the Art of Homemade ‘Ganjjajang’ with Rich, Savory Flavors
Perfect for a weekend treat! This recipe shows you how to make delicious ‘Ganjjajang’ (Korean dry black bean noodles) in just about 30 minutes. It’s a fantastic way to enjoy the deep, savory taste of ‘chunjang’ (black bean paste) combined with fresh, vibrant vegetables. Unlike traditional recipes, this version doesn’t require a separate cornstarch slurry, allowing the natural flavors of the ingredients to shine for a cleaner, more refined taste.
Main Ingredients- 150g minced pork
- 1 medium onion (julienned)
- 1/4 zucchini (julienned)
- 3 Tbsp ‘chunjang’ (Korean black bean paste)
Cooking Instructions
Step 1
Begin by heating a pan over medium heat. Add the minced pork and stir-fry, breaking up any clumps. Cooking the pork until it’s nicely browned will ensure even cooking and a good base flavor. Once the pork is browned on the outside, proceed to the next step.
Step 2
When the pork is partially cooked, add the julienned onion and zucchini to the pan. Sauté them together with the pork. The vegetables will become coated in oil, releasing their natural sweetness and enhancing the overall flavor profile with the pork.
Step 3
Continue to stir-fry over medium heat until the vegetables become translucent and tender. Allowing the onions to caramelize slightly and release their sweetness is key to developing a deep, rich flavor in your ‘ganjjajang’. Cook until the vegetables are softened.
Step 4
Once the ingredients are well-cooked, it’s time to add the ‘chunjang’. Stir it in thoroughly to coat the vegetables and pork. Frying the ‘chunjang’ in the oil helps to mellow out its slightly bitter notes and brings out a nutty, savory aroma.
Step 5
Increase the heat to high and stir-fry for another 1-2 minutes, ensuring the ‘chunjang’ doesn’t burn. This high-heat stir-frying process is crucial for developing the complex, savory flavor of the sauce without a bitter aftertaste. Keep everything moving to combine well.
Step 6
This ‘ganjjajang’ recipe cleverly skips the need for a separate cornstarch slurry. By stir-frying the ingredients thoroughly over high heat, the sauce naturally thickens to the perfect consistency, resulting in a cleaner taste and highlighting the authentic flavors of the components.
Step 7
Meanwhile, bring a pot of water to a rolling boil. Add your ‘jjajangmyeon’ noodles (or your preferred noodles) and cook according to package directions, or until al dente. Ensure the noodles are cooked to a pleasant chewiness.
Step 8
Rinse the cooked noodles under cold running water to remove excess starch; this helps them stay firm and prevents them from becoming mushy. Drain well. Transfer the noodles to a serving bowl and generously ladle your freshly made, delicious ‘ganjjajang’ sauce over the top. Enjoy your homemade delight!
