Hotel-Style Gan Jjapagetti (Stir-Fried Black Bean Noodles)
- Korean Food Addict
- Jun 27, 2025
Hotel-Style Gan Jjapagetti
Hotel-Style Gan Jjapagetti transforms ordinary instant Jjapagetti into a restaurant-quality gourmet dish. By adding seafood like shrimp and squid for umami depth, and finishing with truffle oil for an elegant aroma, this simple 20-minute recipe delivers an extraordinary dining experience.
What Makes Gan Jjapagetti Special
Unlike regular Jjapagetti served with broth, gan jjapagetti (dry jjapagetti) is stir-fried without liquid. "Gan" means "dry," and the technique involves reducing the sauce until it coats the noodles. Adding seafood brings ocean umami, while truffle oil provides the sophisticated flavor found in upscale restaurants.
Cooking Tips
The secret to perfect gan jjapagetti is cooking noodles only 80% done. Fully cooked noodles become soggy when stir-fried. Slightly underdone noodles absorb the sauce while maintaining their chewy texture. Truffle oil is heat-sensitive, so add it just before turning off the heat to preserve its aroma.
Don't overcook the seafood or it becomes rubbery - add the sauce as soon as they're half done. Olive oil enhances the flavor when sautéing onions and seafood, while stock powder dissolved in water creates the overall umami depth.
Variations
If truffle oil is unavailable, sesame oil makes a good substitute with a different but delicious nutty aroma. Replace seafood with pork shoulder or bacon for a meaty version. For spice, add sliced cheongyang peppers or a sprinkle of red pepper flakes. Vegetarians can use mushrooms and tofu instead.
Instructions:
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Cook the Noodles
- Boil water and add 2 packages of Jjapagetti noodles
- Cook noodles to only 80% done
- Undercooked noodles become chewier when stir-fried
- Save some noodle water for later
- Cook the Noodles
- Boil water and add 2 packages of Jjapagetti noodles
- Cook noodles to only 80% done
- Undercooked noodles become chewier when stir-fried
- Save some noodle water for later
- Dice the Onion
- Dice 1/2 onion into uniform cubes
- Even-sized pieces cook evenly
- Onion provides essential sweetness
- Make the Stock
- Dissolve 0.5 tbsp stock powder in 80ml water
- Seafood or shellfish stock works even better
- This stock creates the deep flavor
- Sauté the Onion
- Heat 3 tbsp olive oil in a pan
- Add onion and sauté over medium heat
- Cook until onion becomes translucent
- Olive oil adds rich flavor
- Add Seafood
- Add a handful each of shrimp and squid
- Seafood mix is also acceptable
- Cook until seafood is half done
- Seafood umami is the key
- Add the Sauce
- Pour in the prepared stock
- Add 2 Jjapagetti sauce packets
- Add 0.5 tbsp sugar and bring to boil
- Sugar brings out the characteristic jajang sweetness
- Stir-Fry the Noodles
- Add the 80% cooked noodles
- Toss until sauce coats noodles evenly
- Noodles absorb sauce and become chewy
- Don't stir-fry too long or noodles get mushy
- Finish with Truffle Oil
- Drizzle 1 tbsp truffle oil
- Toss everything together to finish
- Truffle aroma adds premium elegance
- Plate and top with seafood
Recipe Notes:
- Cook noodles only 80% done for chewy texture when stir-fried. Fully cooked noodles become mushy.
- Truffle oil is the key to this dish. Add it at the end to preserve the aroma.
- Seafood stock powder creates a deeper, richer flavor.
- Seafood mix can substitute for individual shrimp and squid.
- Regular cooking oil works instead of olive oil but flavor differs.
- Sugar brings out the characteristic sweet jajang taste.
- Save some noodle water to add if sauce needs thinning.
- Sesame oil can substitute if truffle oil is unavailable.
Ingredients:
Serving size
Main Ingredients
- 2 packages Jjapagetti
- 1/2 onion
- 1 handful shrimp
- 1 handful squid
Seasonings
- 3 tbsp olive oil
- 80 ml water
- 0.5 tbsp stock powder
- 0.5 tbsp sugar
- 1 tbsp truffle oil