Main ingredients 🥩
Green onionOnionBaby cabbageGarlicRed pepper powderLight soy sauceAnchovy sauceChicken stockFrozen shrimpGlass noodlesEgg
Solo Cooking God's Jjamppong Rice
A spicy, tangy, budget-friendly jjamppong rice that recreates the rich aroma of a Chinese restaurant, perfect for solo eaters on a budget
🙋 Recommended for
- ⭐ Those who want to enjoy a rich, bold jjamppong broth similar to a specialty takeout restaurant for just a few thousand won at home
- ⭐ Students or solo eaters seeking a comforting, hearty bowl of food that clears the mind and warms the body
Ingredients needed 🛒2 servings
- Half a green onion
- Half an onion
- 4 to 5 pieces of baby cabbage
- Generous amount of cooking oil
- 1 teaspoon minced garlic
- 2 teaspoons red pepper powder
- 1 teaspoon light soy sauce
- Appropriate amount of water (about 400ml)
- 1 teaspoon anchovy sauce
- 1/3 teaspoon chicken stock
- Handful of frozen shrimp
- Handful of soaked glass noodles
- 1 egg
- A pinch of black pepper
- 1 to 2 bowls of white rice
Recipe 🍳
- Chop half a green onion finely, and cut half an onion and 4 to 5 pieces of baby cabbage into bite-sized pieces.
- Heat a generous amount of cooking oil in a deep pan, then quickly sauté the chopped green onion, onion, and 1 teaspoon of minced garlic over high heat.
- When the vegetable surfaces begin to slightly char and develop a smoky aroma, add the baby cabbage and stir-fry rapidly for about 30 seconds until it wilts.
- Reduce the heat to medium, add 2 teaspoons of red pepper powder, and stir continuously to avoid burning for about 30 seconds to release the chili oil.
- Pour 1 teaspoon of light soy sauce around the edge of the pan, letting it sizzle slightly to infuse the aroma, then immediately add water.
- Add 1 teaspoon of anchovy sauce and 1/3 teaspoon of chicken stock to balance the base flavor, then simmer briefly.
- Once the broth begins to boil, add a handful of frozen shrimp and cook for another 2 to 3 minutes to enhance the refreshing taste.
- Add a handful of pre-soaked glass noodles, then pour in the well-beaten egg around the edge of the broth, and generously sprinkle with black pepper.
- When the noodles and egg are cooked through, serve hot over a generous portion of steamed white rice, ladling plenty of broth and solids on top.
- Heat oil in a pan and sauté green onion, onion, and minced garlic over high heat, then add baby cabbage and stir-fry lightly.
- Lower heat, stir in red pepper powder to make chili oil, then add light soy sauce for aroma, followed by water, anchovy sauce, and chicken stock—bring to a boil.
- Add frozen shrimp, soaked glass noodles, and beaten egg in sequence, cook through, then sprinkle with pepper and serve over warm rice.
Cooking tips 💡
- When sautéing green onion and onion, use high heat and allow them to char slightly to achieve the deep, smoky aroma characteristic of Chinese restaurants.
- After adding red pepper powder, reduce heat immediately—high heat can cause burning and bitterness, so stir quickly and constantly.
- Soak glass noodles in cold water before cooking to ensure they don’t absorb too much broth and remain tender.
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