Aha Bujang's Mussel Jjamppong

• 2 servings Chinese-style noodles
• 150g fresh mussel meat
• 60g squid (or giant squid)
• 300g onion
• 100g napa cabbage
• 50g zucchini
• 30g carrot
• 30g large green onion
• 3 tbsp lard (or cooking oil)
• 1.5 tbsp minced garlic
• 3 tbsp gochugaru
• 800ml water (3.5 cups)
• 1/2 tbsp + 1 tsp fine salt
• 1/2 tbsp + 1 tsp Miwon
• a pinch of black pepper
• 2 tbsp chicken stock

Recipe 🍳

Cooking tips 💡

• Dry-stir-frying the vegetables over high heat before adding oil helps achieve the characteristic wok hei flavor of jjamppong even on a home stove.
• Add gochugaru with the heat off and mix to prevent it from burning and developing a bitter taste.
• Using fresh mussel meat instead of pre-cooked mussels yields a much clearer broth and a tender, non-chewy texture.
• Adding salt and Miwon in a 1:1 ratio is a key technique for achieving the savory, umami-rich broth found in professional jjamppong.

Recommended for 🙋

• ⭐Those who want to recreate the intense wok hei and refreshing mussel jjamppong broth from Chinese restaurants at home.
• ⭐Those who want to make a seafood jjamppong with a plump texture using fresh mussel meat.
• ⭐Those who enjoy spicy, savory noodle dishes.