Guanciale Jajang Potato Mix, Mixing Roasted Potatoes with Jajang Sauce is Truly Unique

Steps

1. 1

   Cut the guanciale into bite-sized pieces and pan-fry over medium heat until golden.

2. 2

   Add the black bean paste to the pan-fried guanciale and stir-fry over medium heat for 3 minutes to develop the aroma.

3. 3

   Add the ssamjang and enoki mushrooms, stir-fry for 1 more minute, then strain through a fine sieve to separate the oil.

4. 4

   Prep the vegetables, then use the separated oil to stir-fry garlic, green onion, onion, and zucchini in order.

5. 5

   Add the cooked guanciale and king oyster mushrooms and stir-fry together, then add the sugar.

6. 6

   Add the stir-fried black bean paste and mix well with the vegetables to complete the jajang sauce.

7. 7

   Thinly slice the potatoes and toss with olive oil, salt, and black pepper.

8. 8

   Bake in an oven at 180°C for 20 minutes, flipping once halfway through.

9. 9

   Toss the jajang sauce with the roasted potatoes, top with fried chili pepper and chopped green onion, and serve.