Review of Wangbal-i's Gan-jjajang Recipe

nocturnalfjord2 · 2026-10-04T07:50:00.000Z

I forgot to take photos, so I apologize for uploading messy photos taken halfway through eating. My eldest child said it was better than Chinese takeout, and the whole family loved it. Garlic and ginger are essential, but you shouldn't get greedy and add too much. Use only the specified amount of oyster sauce, but adding more sugar makes it delicious. I used Chungjungone Chinese Chunjang; I sautéed it with cooking oil in a 2:1 ratio over medium-low heat for about 10 minutes to separate the oil before using it. The heat of my home stove was a bit disappointing. The onion juice didn't evaporate, so it didn't get that thick, concentrated texture. Still, it was so delicious. I'm not sure if Wangbal-i will see this, but thank you.

I forgot to take photos, so I apologize for uploading messy photos taken halfway through eating.
My eldest child said it was better than Chinese takeout, and the whole family loved it.
Garlic and ginger are essential, but you shouldn't get greedy and add too much.
Use only the specified amount of oyster sauce, but adding more sugar makes it delicious.
I used Chungjungone Chinese Chunjang; I sautéed it with cooking oil in a 2:1 ratio over medium-low heat for about 10 minutes to separate the oil before using it.
The heat of my home stove was a bit disappointing. The onion juice didn't evaporate, so it didn't get that thick, concentrated texture.
Still, it was so delicious. I'm not sure if Wangbal-i will see this, but thank you.

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