Main ingredients 🥩
Green onionMinced garlicOnionNapa cabbageCarrotGochugaru (Korean red pepper flakes)Jin-ganjang (soy sauce)Beef bone brothSeafood mixSweet potato noodles
Solo Cooking God's Fiery Jjamppong
A super simple jjamppong that creates a deep and intense fiery flavor at home by stir-frying vegetables and seafood in store-bought beef bone broth.
🙋 Recommended for
- ⭐ Those who want to enjoy a spicy and rich jjamppong broth at home like from a Chinese restaurant
- ⭐ Those who want a foolproof deep-flavored soup dish using beef bone broth
- ⭐ Those who want to make a wonderful one-dish meal with frozen seafood and leftover vegetables in the fridge
Ingredients needed 🛒2 servings
- 1 green onion
- 1 tbsp minced garlic
- 1/2 onion
- A moderate amount of napa cabbage
- 1/3 carrot
- 2 tbsp jin-ganjang
- 2 tbsp gochugaru
- 2 packs of beef bone broth
- 1 handful of frozen seafood mix
- 1 handful of sweet potato noodles
- A pinch of garlic salt
- A pinch of ground black pepper
Recipe 🍳
- Cut the napa cabbage and carrot into large bite-sized pieces, slice the onion, and finely chop the green onion.
- If you want to enjoy noodles, soak sweet potato noodles or Chinese wheat noodles in plenty of water beforehand.
- Add a generous amount of cooking oil to a pan and preheat over high heat, then add the chopped green onion and minced garlic to infuse the oil with green onion flavor.
- When the green onion aroma rises, add the sliced onion and stir-fry until the surface turns brownish.
- Pour 2 tbsp of jin-ganjang around the empty edges of the pan, let it simmer and slightly burn to infuse a smoky flavor, then mix and stir-fry with the vegetables.
- Add the prepared napa cabbage and carrot, and stir-fry until the vegetables wilt.
- Add 2 tbsp of gochugaru and quickly stir-fry with the vegetables until the red pepper oil emerges.
- Pour in store-bought beef bone broth. If the broth is too thick, adjust by adding about 1 cup of water.
- When the broth boils, add the desired amount of frozen seafood mix and boil together until cooked.
- If desired, add bok choy, bean sprouts, mushrooms, etc. Once they wilt, adjust the seasoning with garlic salt, then finish by adding the soaked sweet potato noodles and a pinch of ground black pepper.
- Cut vegetables into appropriate sizes, and soak noodles in water beforehand.
- Stir-fry green onion, garlic, and onion over high heat, press soy sauce onto the edge of the pan to create a smoky flavor, then stir-fry the vegetables.
- Add gochugaru and stir-fry, then add beef bone broth, seafood mix, and sweet potato noodles, boil, and season with garlic salt.
Cooking tips 💡
- Minced garlic and gochugaru can easily burn over high heat, so you must time it well and stir-fry quickly to avoid bitterness.
- Pressing the soy sauce directly onto the bottom of the pan so it slightly burns is the key to creating the characteristic smoky flavor of jjamppong.
- Store-bought beef bone broth is often already seasoned, so add garlic salt at the end little by little while tasting the broth.
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