Gan Jjajang Sauce

Name: Gan Jjajang Sauce
Yield: 1370 g
Ingredients: minced garlic 45 teaspoon; white sugar 5 g; oyster sauce 45 serving (2 spoons); dark soy sauce 45 ml; Jinmi black bean paste 90 g; Ottogi cooking oil 90 g; onion 450 piece; pork hind leg meat 600 g

2,055 kcal

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Ingredients

Main ingredients

minced garlic 9 teaspoon
white sugar 5 g
oyster sauce 1.5 serving (2 spoons)
dark soy sauce 45 ml
Jinmi black bean paste 90 g
Ottogi cooking oil 90 g
onion 3 piece
pork hind leg meat 600 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 93.21 g 18%

Protein 148.24 g 29%

Fat 121.21 g 53%

Serving size 1370g

Cooking steps

1

Finely chop onion, green onion, and pork.
2

Heat cooking oil in a pan and stir-fry the green onion to make green onion oil.
3

Add pork and stir-fry.
4

Add the onion and stir-fry until it becomes translucent.
5

Add black bean paste and sugar, then stir-fry together.
6

Add soy sauce and pepper, and mix well.
7

Pour in 100ml of water and bring to a boil.
8

Adjust the thickness with potato starch water.

Gan Jjajang Sauce

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