Kim Dae-seok's Chadol Jjamppong

• chadol beef 120g
• kalguksu fresh noodles 200g
• onion 1/2 head
• garlic 3 cloves
• green onion 20cm
• green chili pepper 2 pieces
• young mustard greens 2 pieces
• vegetable oil 2 tablespoons
• soy sauce 1 tablespoon
• oyster sauce 1 tablespoon
• chili powder 2 tablespoons
• water 1 cup (200mL) + 1.5 cups (300mL) = total 500mL
• salt 1/3 teaspoon
• salt 1/2 tablespoon (for boiling noodles)
• pepper to taste

Recipe 🍳

Cooking tips 💡

• Using whole garlic crushed and finely chopped by hand activates allicin, significantly enhancing the broth’s depth of flavor compared to store-bought minced garlic.
• When adding chili powder, lower the heat to prevent burning—high heat can cause bitterness. Stir gently to create a smooth, fragrant chili oil.
• Adding cold water in three portions when boiling the noodles helps maintain temperature contrast, resulting in more resilient, chewy noodles.
• Always add the first portion of water (200mL) first to extract deep flavor from the ingredients before adding the second portion, preventing a weak or diluted broth.

Recommended for 🙋

• ⭐Those who want to make a rich, meaty homemade version of jajangmyeon instead of ordering delivery.
• ⭐People who enjoy the balance between the savory fat of chadol beef and the spicy kick of chili oil.
• ⭐Fans of chewy, springy kalguksu noodles looking to elevate their jjamppong experience.