Aha Bujang's Hak Jjamppong

• 200g napa cabbage
• 200g onion
• 2 dried shiitake mushrooms
• 100g pork hind leg
• 40g squid
• 10g ginger
• a little large green onion
• 4 tbsp cooking oil
• 3 tbsp fine gochugaru
• 2 tbsp water for ginger water
• 3 cups hot water for broth
• 1 tbsp Miwon
• 2 tbsp dasida
• 1 tsp ground black pepper
• 1 tsp salt
• 2 servings Chinese-style wheat noodles (or kalguksu noodles)

Recipe 🍳

Cooking tips 💡

• Use only the crushed ginger water, not the solids, to infuse the broth with a strong ginger aroma without any unpleasant texture.
• To prevent the gochugaru from burning, add it together with the cooking oil and ginger water when stir-frying with the meat—this is key to a rich, savory flavor.
• The broth is rich and heavy, so after finishing the noodles, mixing rice into the remaining broth makes it even more delicious.

Recommended for 🙋

• ⭐Those who enjoy a rich Chinese-style broth with a deep ginger aroma.
• ⭐Those who want to cook a hearty, restaurant-style jjamppong at home.
• ⭐Those who want to enjoy a satisfying meal by mixing rice into the broth after the noodles.