Ganjjajang

About the dish

There was a time when winter meant the smell of fermenting meju blocks drifting from house to house. And the moment the meju was done and the soy sauce set — before anyone could feel freed of the smell — the aroma of jang boiling down would blanket the whole neighborhood, proof of the old saying that the taste of food is the taste of its jang.

Key ingredient

Wheat flour — packed with carbohydrates and plant protein (gluten) for energy, along with B vitamins and dietary fiber; the foundation of noodles, dumplings, jeon and other flour-based dishes. Early-summer harvest, grown nationwide.

Ingredients

Main: Chinese-style wheat noodles, chunjang (black-bean paste), pork, onion, scallion, cabbage · Seasoning: cooking oil, sugar, minced garlic

Simple recipe

1. Cut the onion and pork into large pieces.
2. Fry the chunjang separately ahead of time.
3. Stir-fry the ingredients over high heat, then add the chunjang.
4. Keep frying it thick, without adding water.
5. Spoon the freshly fried sauce over boiled noodles and serve.

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