Hwang Jin-sun's Baek Jjamppong
A white jjamppong that uses Santan liquid sauce to create a rich, savory broth without complicated stock preparation
Ingredients needed 2 servings
Recipe
Cooking tips
- White clams can make the broth salty due to their natural seawater, so it's best to blanch them beforehand.
- Maintain roughly a 1:1 ratio of napa cabbage to onion, but increase the napa cabbage slightly if you want a cleaner, more refreshing taste.
- The key to deep flavor is stir-frying the pork thoroughly to impart its savory aroma into the broth.
Recommended for
- Those craving a rich and refreshing white broth dish.
- Those who want to enjoy a Chinese restaurant-style jjamppong easily at home.
- Those who want to achieve deep umami without making complicated stock.
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