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Export 13 ingredients for grocery delivery
Step 1
Boil a pot of water for noodles. Cook noodles in boiling water for 7-10 min (based on package directions) and rinse in cold water.
Step 2
NOTE - Fresh noodles are best. You can buy one’s that says “짜장면 국수” or "칼국수"(Kalguksu/Kalgooksoo) - both work fine. You can also make your own homemade fresh noodles by following my recipe in my Kalguksu post.
Step 3
Chop all vegetables and meat into small cubes. Julienne cucumbers to add as garnish.
Step 4
In a non-stick frying pan, add equal amount of chunjang and oil to pan on medium/medium low heat. Stir often, cook for 7 min.
Step 5
Remove chunjang from pan. It should be easy to bunch up the cooked chunjang and remove from oil. Discard the leftover oil in pan.
Step 6
In ANOTHER pan, add 2 T oil to pan on medium heat. Sauté onions and cabbages for 10 min or more until onions become translucent.
Step 7
Remove onions and cabbages from pan and set aside. Sauté pork on med-high heat for 2-3 min in the same pan.
Step 8
Once pork is cooked, return onions, cabbages to pan. Add 1 T oil and remaining vegetables. Sauté all ingredients on med-high heat for 5 – 7 min. Veggies should still be slightly crunchy.
Step 9
Add cooked chunjang paste to pan and stir everything, making sure the paste coats the ingredients evenly.
Step 10
Stir fry for 2 min. Add 1 C water and 1 T sugar. Mix. Simmer fro 3-4 min.
Step 11
Add the cornstarch slurry and stir for 2-3 min. It's ready when sauce has thickened to a little thicker than gravy consistency. Omit this step and just reduce the sauce to make a more conentrated Gan Jjajangmyeon.
Step 12
Serve noodles topped with sauce and then some julienned cucumbers.
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