Modu Recipes

Ttukdak Hyung's Chinese Restaurant Jjamppong

A rich and hearty meat and seafood jjamppong, perfectly capturing the thick and heavy broth flavor of Chinese restaurants by using a special flour paste to overcome the limitations of home cooking heat.

🙋 Recommended for

  • ⭐ Those who have been disappointed by jjamppong that always turns out bland and watery due to the limitations of home cooking heat.
  • ⭐ Those who want to enjoy a bowl of premium jjamppong generously filled with meat and fresh seafood, comparable to famous restaurants.
  • ⭐ Those who want to directly apply the secret broth cooking science and tips from a Chinese culinary master.

Ingredients needed 🛒2 servings

  • 2 tbsp cooking oil
  • 1 tbsp flour
  • 1 cup water (for flour paste) + additional cooking water as needed
  • Pork belly, appropriate amount
  • Minced ginger, a little
  • 1/2 onion
  • 1 green onion
  • A little napa cabbage
  • A little bok choy
  • Red pepper flakes, appropriate amount
  • A little flower salt
  • Minced garlic, a little
  • Oyster sauce, a little
  • MSG, a little
  • Squid, appropriate amount
  • Shrimp, appropriate amount
  • A little wood ear mushroom
  • A little Cheongyang chili pepper
  • A little pepper

Recipe 🍳

  1. To achieve a rich broth, combine 2 tbsp cooking oil and 1 tbsp flour in a pot and lightly toast without burning. Then, add 1 cup of water and stir until smooth and lump-free to create the flour paste.
  2. For a deep flavor, heat a pan and stir-fry the sliced pork belly and minced ginger instead of cooking oil until golden brown, rendering plenty of savory pork fat.
  3. Once sufficient pork fat has rendered, add the julienned onion, chopped green onion, and bite-sized pieces of napa cabbage and bok choy. Stir-fry vigorously until the vegetables are tender.
  4. When the vegetables have softened, add an appropriate amount of red pepper flakes. Stir-fry quickly, being careful not to burn the ingredients and create a bitter taste, until the chili oil aroma is fragrant.
  5. Once the chili oil is well combined, add plenty of cooking water. Then, generously add the prepared special flour paste to form the broth's base.
  6. As the jjamppong broth comes to a boil, season to taste with flower salt, minced garlic, oyster sauce for umami, and MSG.
  7. In the final step, add the cleaned squid, shrimp, rehydrated wood ear mushrooms, diagonally sliced Cheongyang chili peppers, and pepper. Simmer for exactly 5 more minutes over high heat to lock in the seafood's freshness and complete the dish.
  1. Toast cooking oil and flour in a pot, then add water and mix to prepare the flour paste for the broth.
  2. Stir-fry pork belly and ginger to render rich pork fat, then add the prepared vegetables and red pepper flakes, stir-frying until fragrant with chili oil.
  3. Add water and mix in the flour paste, bring to a boil, season, then add squid, shrimp, and wood ear mushrooms and simmer for 5 minutes until fresh.

Cooking tips 💡

  • The flour paste, made by toasting flour in oil, is a key trick to increase the broth's viscosity, allowing you to achieve a thick and deep Chinese broth flavor at home, similar to one simmered for a long time.
  • Using pork belly fat as a base instead of cooking oil for stir-frying vegetables eliminates the watery texture and enhances the rich, clinging umami flavor.

Shop ingredients on Coupang(Ad)

FlourPork bellyGingerOnionGreen onionNapa cabbageBok choyRed pepper flakesGarlicOyster sauceMSGSquidShrimpWood ear mushroomCheongyang chili pepper
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