Main ingredients
FlourBlack soybean milkAbaloneScallopsZucchiniCarrotEnoki mushroomsCheongyang chili pepperGreen onionGarlicGingerBok choy
IronBagMan's Baek-jjamppong
Chewy noodles made with black soybean milk dough, combined with fresh abalone and scallops, creating a refreshing and spicy Baek-jjamppong.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using black soybean milk instead of water in the noodle dough adds a subtle richness and greatly improves the chewy texture.
- When making jjamppong, use white pepper powder instead of black pepper to maintain the clean, clear broth color and flavor characteristic of Baek-jjamppong.
- Rather than boiling seafood and vegetables directly in the broth, first stir-fry them well with oil, cheongyang chili pepper, and garlic before adding the broth; this creates a milky, rich, deep flavor.
- If making noodles from scratch is too much trouble, you can use store-bought kalguksu noodles or fresh Chinese noodles and focus on the broth recipe.
Recommended for
- For those who enjoy a mild yet refreshing and mildly spicy broth dish.
- For those who want to try making a special homemade jjamppong using fresh abalone and scallops at home.
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