간짜장면 (kan-jjah-jang-myeon)
When making jjajangmyeon, the jjajang sauce is usually boiled, however with kan-jjajangmyeon, the sauce is boiled and then pan-fried, which reduces the sauce and makes it more into a paste. The sauce is often served on the side for delivery, as opposed to regular jjajangmyeon, where the sauce has already been added to the noodles.
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