Jjajang Spaghetti – Stir-Frying Black Bean Paste in Guanciale Oil and Adding Ssamjang Takes the Flavor to Another Level

Steps

1. 1

   Cut the fat part of the guanciale into cubes and render over medium heat

2. 2

   Once golden, cube the lean meat as well and sear until golden brown

3. 3

   Cube the king oyster mushrooms and sear until they have a golden color

4. 4

   Strain through a colander to separate the guanciale oil from the solids

5. 5

   Stir-fry the black bean paste in the guanciale oil over medium heat for 3 minutes to bring out the aroma

6. 6

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

7. 7

   Use that oil to stir-fry green onion, onion, Korean zucchini, and garlic scapes in that order

8. 8

   Add the golden-brown guanciale and king oyster mushrooms and stir-fry together, then add sugar

9. 9

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

10. 10

    Cook spaghetti in 2L of water with 2Ts of salt according to package directions

11. 11

    Toss the cooked spaghetti with olive oil, plate it, and top with the jjajang sauce to finish