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Maeil Matna Mapo Cabbage Jjamppong

Mapo cabbage jjamppong made by stir-frying pork and cabbage until charred for a smoky flavor, then finished with doubanjiang and starch for a spicy, thick broth.

Ingredients needed 2 servings

Recipe

Cooking tips

  • When stir-frying the vegetables, use high heat and slightly char them. Press the soy sauce against the pan to create the signature smoky flavor of professional restaurants.
  • When adding the starch slurry, lower the heat slightly and pour it in gradually while stirring to prevent lumps.

Recommended for

  • Those craving a spicy, thick Chinese-style noodle soup on a cold day.
  • Those who enjoy the sweetness of cabbage and the deep flavor of mapo doubanjiang.

Shop ingredients on Coupang(Ad)

Chinese-style noodlesNapa cabbageOnionGarlic chivesShiitake mushroomsLarge green onionGround porkStarchJin-ganjang (Korean all-purpose soy sauce)Chicken stockOyster sauceDoubanjiangChili powderCooking oil

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