Main ingredients 🥩
chadol beeflarge squidgarliconionwood ear mushroomyoung mustard greensparsleyjjambbong noodlesred chili powderchicken powderyanggogi seasoningscallion oil
Lee Won-il's Yanggogi Sauce Chadol Jjambbong
Spicy chadol jjambbong with a rich, exotic flavor from yanggogi seasoning (tsuran)
🙋 Recommended for
- ⭐ Those who want to enjoy a distinctive, spicy soup at a campsite
- ⭐ Fans of the exotic aroma of yanggogi seasoning
Ingredients needed 🛒2 servings
- chadol beef 150g
- large squid 100g
- thinly sliced garlic 5 cloves
- onion 1/2
- wood ear mushroom as needed
- young mustard greens 2 bunches
- parsley to taste
- jjambbong noodles for 2 servings
- red chili powder 3 tablespoons
- chicken powder 1 tablespoon
- yanggogi seasoning 1 tablespoon
- vegetable oil 2 tablespoons
- scallion oil 2 tablespoons
- sugar 1 teaspoon
Recipe 🍳
- Heat vegetable oil and scallion oil in a pan in equal parts, then sauté thinly sliced garlic until fragrant.
- Add chadol beef and sliced large squid, stir-fry together to extract meaty fat and seafood flavor.
- Add red chili powder, chicken powder, and yanggogi seasoning (tsuran), and stir-fry thoroughly to build a spicy base.
- Gradually add water in small portions rather than all at once, simmering to maximize depth of broth flavor.
- Once the broth begins to bubble, add a pinch of sugar to enhance umami, then add sliced onion, wood ear mushrooms, and young mustard greens, and cook further.
- Place boiled noodles into a bowl, generously top with the finished spicy broth and solids, then garnish with parsley to taste.
- Sauté thinly sliced garlic in a mix of scallion oil and vegetable oil until fragrant.
- Add chadol beef and squid, and stir-fry together.
- Add red chili powder, chicken powder, and yanggogi seasoning to season.
- Gradually add water in portions while simmering to develop a rich broth.
- Add sugar and prepared vegetables, then simmer briefly more.
- Pour the broth over boiled noodles and finish with parsley garnish.
Cooking tips 💡
- Adding water in multiple small portions instead of all at once allows the ingredients' flavors to fully infuse into the broth.
- Adding just a tiny amount of sugar at the end enhances both sweetness and overall savoriness of the broth.
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