Aha Bujang's Rich Beef Bone Jjamppong

• 150g onion
• 150g napa cabbage
• 80g squid
• 100g pork (for japchae)
• 1 dried shiitake mushroom
• 2g minced ginger
• 1 tbsp minced garlic
• 5 tbsp cooking oil
• 3 tbsp gochugaru
• 1 tbsp beef bone extract
• 1/2 tsp ground black pepper
• 1/2 tbsp Miwon
• 1 tsp chicken stock powder
• 1 tsp fine salt
• 2 cups water
• 2 servings Chinese-style wheat noodles

Recipe 🍳

Cooking tips 💡

• The key is to add water little by little while stir-frying the gochugaru, as it can burn and turn bitter.
• After turning off the heat, let the finished jjamppong broth sit for about 10 minutes, then reboil it before serving—the flavors meld together and become even more hearty.

Recommended for 🙋

• ⭐Those who want to make a rich, hearty, restaurant-style jjamppong at home.
• ⭐Those who want a spicy, refreshing broth dish to cure a hangover.