Aha Bujang's Meat and Seafood Jjamppong

• 150g pork strips
• 200g mussel meat
• 200g Manila clam meat
• 100g scallop meat (optional)
• 100g squid
• 450g onion
• 2.25L water (about 9 cups)
• 2 tbsp minced garlic
• 4 tbsp regular gochugaru
• 1 tbsp Vietnamese gochugaru
• 2 tbsp pork bone extract
• 1 tbsp Miwon
• 1/2 tbsp ground black pepper
• 1 tbsp salt
• 1 tbsp chicken stock powder
• 6 tbsp cooking oil
• a little garlic chives

Recipe 🍳

Cooking tips 💡

• If squid is boiled for too long from the start, it becomes tough. Add it just before turning off the heat or after turning off the heat to cook in residual heat, which keeps it springy.
• After turning off the heat, let it rest for about 15 minutes, then reheat before serving. This allows the deep flavors of the onion and seafood to infuse into the broth, making it even more delicious.

Recommended for 🙋

• ⭐Those who want to enjoy a rich, spicy jjamppong broth at home, just like in a Chinese restaurant.
• ⭐Those looking for a deeply flavored hangover soup packed with abundant seafood and meat.