Sweet and Savory Muljjajang
Easy Homemade Muljjajang Recipe
Experience the famous Muljjajang from Jeonju and Gunsan right in your own kitchen! While traveling to taste it might be difficult, this recipe brings back those cherished flavors. It’s delightfully sweet and savory, a taste you won’t forget. This detailed, beginner-friendly recipe makes it easy to create a delicious meal.
Main Ingredients- 200g Pork Tenderloin
- 1 pack Oyster Mushrooms (approx. 100g)
- 1/2 Carrot, julienned
- 2 Korean Green Chilies (Cheongyang Pepper), finely chopped
- 1/2 Ginger, minced
- 2 large sections of White part of Leek, cut into large pieces
Seasoning and Sauce- 1/2 ladle Soy Sauce (approx. 30ml)
- 1.5 ladles Oligodang (Korean corn syrup) (approx. 45ml, adjust sweetness to taste)
- 1 ladle Oyster Sauce (approx. 30ml)
- 1/2 ladle Gochugaru (Korean chili flakes) (approx. 15g, adjust spiciness to taste)
- 2 ladles Cooking Oil (approx. 60ml)
- 1 Tbsp Cornstarch (20g)
- 250ml Water (or broth for richer flavor)
- 1/2 ladle Soy Sauce (approx. 30ml)
- 1.5 ladles Oligodang (Korean corn syrup) (approx. 45ml, adjust sweetness to taste)
- 1 ladle Oyster Sauce (approx. 30ml)
- 1/2 ladle Gochugaru (Korean chili flakes) (approx. 15g, adjust spiciness to taste)
- 2 ladles Cooking Oil (approx. 60ml)
- 1 Tbsp Cornstarch (20g)
- 250ml Water (or broth for richer flavor)
Cooking Instructions
Step 1
In a deep pan or wok, heat 2 ladles of cooking oil over high heat for 1 minute 30 seconds. Once the oil is hot, add the large pieces of leek, minced ginger, and gochugaru. Stir-fry for about 1 minute to create an aromatic flavored oil. This step is crucial for building the delicious base of your Muljjajang.
Step 2
Add the julienned carrots, chopped green chilies, and leeks to the fragrant oil. Stir-fry over high heat for about 2 minutes, keeping the vegetables slightly crisp. Slightly cooked vegetables will offer a more delightful texture and flavor.
Step 3
Once the carrots are partially cooked, add a little more flavored oil around the edges of the pan. Then, add the pork tenderloin and oyster mushrooms and stir-fry. When the pork is lightly browned and cooked through, add 1/2 ladle of soy sauce and stir to coat the pork and vegetables.
Step 4
After the pork and vegetables are well combined with the soy sauce, immediately add 1 ladle of oyster sauce to enhance the umami flavor. Oyster sauce adds a deep, savory dimension to the dish.
Step 5
Now it’s time to add sweetness. Add 1.5 ladles of oligodang and stir-fry again to ensure all ingredients and sauces are well combined. You can adjust the amount of oligodang according to your preference.
Step 6
Continue to stir-fry for about 1 more minute until all ingredients and seasonings are integrated. Then, pour in 150ml of water and bring to a boil over high heat. Once the sauce starts boiling vigorously, prepare for the next step.
Step 7
When the sauce is boiling rapidly, in a small bowl, combine 1 Tbsp of cornstarch with the remaining 100ml of water and whisk until smooth, ensuring there are no lumps. Slowly pour this cornstarch slurry into the boiling Muljjajang while stirring continuously until it reaches your desired thickness. Be careful not to make it too thick.
Step 8
Once the desired consistency is achieved, turn off the heat temporarily. If you prefer it with rice, prepare some warm cooked rice. If you prefer noodles, boil some store-bought knife-cut noodles (kalguksu) or udon noodles. It’s best to cook the noodles just before serving to prevent them from becoming mushy.
Step 9
Serve the warm rice or cooked noodles in a beautiful bowl, and generously ladle the delicious Muljjajang sauce over them. Finally, top with a perfectly fried sunny-side-up egg for a visually appealing and incredibly tasty Muljjajang! Enjoy your meal.
