Main ingredients
thinly sliced beef short plate (woosamgyeop) or thinly sliced beef brisket (chadolbagi)Large green onionMung bean sproutsSomyeon noodlesChili powderOlive oilMinced garlicOyster sauceFine saltTuna extractGround black pepper
Kim Jin-soon's Chadol Jjamppong Noodles
A spicy jjamppong noodle soup made with thinly sliced beef short plate (woosamgyeop) or thinly sliced beef brisket (chadolbagi), stir-fried with large green onion and chili powder to create a rich, smoky flavor, and finished with tuna extract for extra umami.
Ingredients needed 5 servings
Recipe
Cooking tips
- Stir-fry the beef and large green onion first to render the fat, then add the chili powder and stir-fry to develop a deep smoky flavor and chili oil.
- Adding tuna extract supplements the savory umami that beef broth alone may lack, giving a seafood-like depth.
Recommended for
- Those who want to enjoy a rich, spicy jjamppong broth in the style of a Chinese restaurant at home.
- Those looking for a noodle dish that combines the savory flavor of thinly sliced beef with the refreshing crunch of mung bean sprouts.
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