Main ingredients 🥩
Pork backbonesWhole peppercornsGingerNapa cabbageCarrotGreen onionGochugaru (chili powder)OnionSeafood mixOyster sauceGarlicChicken stockZucchiniCheongyang chili pepperRed chili pepperJjamppong noodles
Ttukdak Hyung's Pork Bone Jjamppong
A hearty pork bone jjamppong with a rich broth simmered from pork backbones, stir-fried seafood and vegetables for a smoky flavor, and generously topped with meat.
🙋 Recommended for
- ⭐ Those who enjoy spicy jjamppong with a rich and hearty meat broth base.
- ⭐ Big eaters who want to enjoy both gamjatang-style pork and spicy jjamppong.
- ⭐ Those who want to invest time to taste a hearty and deeply nourishing dish that surpasses professional restaurants.
Ingredients needed 🛒3 servings
- Pork backbones (or neck bones) about 1kg
- A pinch of whole peppercorns
- A pinch of cooking oil
- A pinch of minced ginger
- An appropriate amount of shredded napa cabbage
- A pinch of shredded carrot
- 1 white part of green onion
- A pinch of fine gochugaru
- A pinch of coarse gochugaru
- 1/2 onion
- 1 cup seafood mix (refrigerated recommended)
- 1-2 tbsp oyster sauce
- 1 tbsp minced garlic
- 1 tbsp chicken stock
- A pinch of flower salt
- A pinch of shredded zucchini
- 1-2 Cheongyang chili peppers
- 1 red chili pepper
- 3 servings jjamppong noodles
- Water
Recipe 🍳
- Soak the pork backbones in cold water, changing the water frequently for 4 hours to remove blood.
- Fill a pot with plenty of water, add the drained pork backbones and whole peppercorns, and simmer for 2 hours to make the broth.
- If the water reduces while simmering, replenish it to the original level as needed.
- After 2 hours, remove the well-simmered pork backbones and whole peppercorns and set aside.
- Heat a pot with cooking oil, add minced ginger, shredded napa cabbage and carrot, white part of green onion, fine gochugaru, and coarse gochugaru. Stir-fry until the vegetables are coated with chili color.
- Add shredded onion and seafood mix, and stir-fry quickly once more to prevent burning.
- Once the seafood is lightly cooked, pour in all the prepared pork bone broth. Season with oyster sauce, minced garlic, chicken stock, and flower salt.
- Add shredded zucchini, diagonally sliced Cheongyang chili peppers, and red chili peppers. Simmer for exactly 3 minutes to complete the jjamppong broth.
- Place the cooked jjamppong noodles in a bowl, generously top with the simmered pork backbones, and pour the hot jjamppong broth over it to finish.
- Soak pork backbones for 4 hours to remove blood, then simmer with whole peppercorns for 2 hours to prepare broth and meat.
- Heat oil in a pot and stir-fry ginger, napa cabbage, carrot, green onion, and two types of gochugaru, then add onion and seafood and stir-fry.
- Pour in bone broth, season with oyster sauce, garlic, chicken stock, and salt, then add zucchini and chili peppers and simmer for 3 minutes. Serve over noodles.
Cooking tips 💡
- Using pork neck bones, which have more meat, instead of backbones makes it easier to pick the meat off and is more generous.
- Using frozen seafood mix as is can result in a fishy smell, so it's best to use it completely thawed or fresh.
- Replenishing the water as it reduces while simmering the broth is crucial for a rich, milky, and hearty soup.
- Since the noodles can get soggy while you're picking the meat off the pork bones, it's recommended to eat the noodles first before they get too soft.
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