Main ingredients 🥩
pork loin모둠 해산물oniongreen onioncarrot호박bok choywood ear mushroomscheongyang chili쥐똥고추minced garlicdark soy saucecooking oil짬뽕 스프 가루noodles
Lim Sung-geun's Jjamppong
A top-tier jjamppong recipe that delivers rich, smoky flavor at home, rivaling professional restaurants
🙋 Recommended for
- ⭐ Those who want to make professional-level, richly flavored jjamppong at home
- ⭐ People who want to easily prepare consistent-tasting jjamppong anytime with simple seasoning adjustments
Ingredients needed 🛒2 servings
- jjamppong powder 20g (made by mixing fine red chili powder 180g, fine green chili powder 100g, chicken base 65g, MSG 100g, black pepper 17g, flower salt 65g, white sugar 13g, beef dashi 25g)
- pork loin 50g
- seafood (shrimp, squid, clams, etc.) to taste
- onion 1/2
- green onion 1 bunch
- carrot a little
- pumpkin a little
- young mustard greens 1
- wood ear mushrooms a little
- green chili peppers 2
- pepper pods 6
- minced garlic 1 tablespoon
- soy sauce 1 tablespoon
- vegetable oil (or aromatic oil) 6 tablespoons
- water 600ml
- noodles (kalguksu or fresh noodles) for 2 servings
Recipe 🍳
- Mix the specified seasonings thoroughly into a fine powder to make the universal jjamppong powder.
- Heat 6 tablespoons of vegetable oil (or aromatic oil) in a pan, then add 6 pepper pods, chopped green onion, and 1 tablespoon of minced garlic. Sauté over medium heat to infuse the oil with aroma.
- Once the oil aroma rises, pour 1 tablespoon of soy sauce around the edge of the pan and stir-fry it as if burning it slightly to develop the signature smoky flavor of jjamppong.
- Add sliced onion, carrot, pumpkin, and pork loin without oil. Sauté until the vegetables are fully cooked and their moisture has evaporated.
- Pour about 300ml of the prepared water first, then add 18–20g of the pre-made jjamppong powder. Stir well to ensure the chili powder blends smoothly with the oil without floating.
- Add the remaining 300ml of water and bring to a boil over high heat.
- When the broth begins to bubble vigorously, add wood ear mushrooms, chopped green chili peppers, and torn young mustard greens.
- Finally, add cleaned shrimp, squid, clams, and other seafood, and simmer for about 2 minutes. Serve over boiled noodles.
- Mix the ingredients to prepare the universal jjamppong powder.
- Heat oil in a pan and sauté pepper pods, green onion, and garlic to release aroma.
- Add 1 tablespoon of soy sauce and stir-fry it as if burning to develop smoky flavor.
- Add cleaned vegetables and pork loin, and cook until moisture evaporates.
- Pour some water and add jjamppong powder, stirring to evenly distribute the seasoning.
- Add the remaining water and bring to a boil, then add wood ear mushrooms and young mustard greens.
- Add seafood and simmer for 2 minutes before serving over boiled noodles.
Cooking tips 💡
- When making jjamppong powder, always use fine chili powder to prevent the broth from becoming cloudy.
- Be careful not to let the heat be too high when adding soy sauce, as it can burn; the aroma from the burnt soy sauce is key to the smoky flavor.
- Adding seafood too early will make it tough and reduce its size, so always add it at the very end and cook for just a short time to preserve texture.
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