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Modu Recipe

Ttukdak Hyung's Jjamppong Sundubu

Maximizing richness with pork fatback and using fresh mussel broth and hwayu to recreate the deep wok hei of a professional restaurant, this spicy jjamppong sundubu jjigae.

Ingredients needed 2 servings

Recipe

Cooking tips

  • When stir-frying gochugaru and soy sauce, heat the pan strongly and slightly char the edges to achieve a natural and intense wok hei without artificial sauces.
  • Using rendered pork fatback instead of just cooking oil gives the broth a heavy body and deep umami.

Recommended for

  • Those who want to enjoy the spiciness and intense wok hei of famous Gangneung-style jjamppong sundubu at home.
  • Those in need of a hearty and refreshing hangover stew that clears the head.
  • Those who want to combine fresh seafood and meat broth flavors in a sundubu jjigae.

Shop ingredients on Coupang(Ad)

cooking oilpork fatbackgingergreen oniononionnapa cabbageporkgochugarusoy sauceMSGmusselark shellzucchinigarlicsundubumyeolchi aekjeothwayuchivespepper

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