Main ingredients
chadol beefkalguksu fresh noodlesoniongarlicgreen oniongreen chili pepperyoung mustard greenssoy sauce
Kim Dae-seok's Chadol Jjamppong
Homemade chadol jjamppong with a rich broth made using the savory fat from seared beef, seasoned with chili powder and oyster sauce to achieve a depth of flavor rivaling that of a professional Chinese restaurant.
Ingredients needed 1 servings
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Solo Cooking God's Braised Beef Jjamppong Ramyeon Bokkeum
- Solo Cooking God's Beef Short Rib Jjamppong Tteokbokki
- Kim Dae-seok's Chadol Jjamppong Ramyeon
- Kim Jin-soon's Chadol Jjamppong Noodles
- Lee Won-il's Yanggogi Sauce Chadol Jjambbong
- Aha Bujang's Stone Pot Jjamppong
- Jung Ho-young's Beef Short Rib Curry Jjamppong
- Ttukdak Hyung's Chadol Doenjang Guksu
- Kim Dae-seok's Beef Brisket Wheat Tteokbokki
- Aha Bujang's Wok-Fired Jjamppong
