Lee Yeon-bok's Old-fashioned Jjambbong

Cooking tips 💡

• To achieve the authentic Chinese smoky flavor, gently char the soy sauce around the edge of the pan where the ingredients are being stirred.
• Avoid overcooking seafood—add it only after the broth begins to boil to maintain a tender texture.
• Rinse boiled noodles under cold water, then briefly reheat in hot water before serving to maximize chewiness and elasticity.

Recommended for 🙋

• ⭐Those who want to recreate the real restaurant-style Chinese jjambbong taste beyond instant ramen.
• ⭐People seeking a spicy, refreshing soup for the perfect hangover cure.