(1)I often don’t know what Ganjajang meansimage text translation
(1)I used to pronounce it like peeled 乾, Ign black bean sauceimage text translation
(1)No bangs are dryimage text translation
(1)Stir-fry black bean sauceimage text translation
(1)Usually, I don’t add waterimage text translation
(1)It’s called Ganjajangimage text translation
(1)Chef, don’t you put any water in hereimage text translation
(1)Stillior said Andong is memoryimage text translation
(1)ㅣ In the pastimage text translation
(1)We added some water, and it was a hotel recipe for jajangmyeon recipeimage text translation
(1)In your comments, there’s a weird! #$^^image text translation
(1)”It’s Leisure”image text translation
(1)What’s the point of playingimage text translation
(2)Chef Yeo Kyung Rae
(3)- Vice-President of the International Chinese Cuisine Association
(4)- President of the Korean Chinese Federation
(5)- General Chef of Chinese Restaurant at G Hotel in Seoul
It’s a hotel-style recipe. I added some water to the ground jajang, and it’s Yeogyeongrae chef who bit off