Ttukdak Hyung's Restaurant-Style Jjamppong

• Chinese-style noodles, as needed
• Frozen seafood mix, as needed
• Soju, a little
• Cooking oil, as needed
• Minced ginger, a little
• Onion, as needed
• Cabbage, as needed
• Green onion, as needed
• Carrot, as needed
• Coarse gochugaru (Korean red pepper flakes), a little
• Soy sauce, a little
• Fine gochugaru, a little
• Jjamppong-dashi, as needed
• Oyster sauce, a little
• Shiitake mushrooms, as needed
• Bok choy, as needed
• Zucchini, as needed
• Cheongyang chili pepper, a little
• Seasoned salt, a little
• Black pepper, a little

Recipe 🍳

Cooking tips 💡

• When stir-frying the vegetables, cook them until just before charring to infuse the broth with the deep wok flavor characteristic of specialty shops.
• The key to the restaurant taste is 'jjamppong-dashi', a commercial seasoning mix of chicken stock and pork bone powder that instantly adds the umami of Chinese restaurant cuisine.

Recommended for 🙋

• ⭐Those who want to make a wok-flavored jjamppong at home that rivals the quality of Chinese restaurant delivery.
• ⭐Those who want to enjoy a quick and hearty spicy soup using a seafood mix.
• ⭐Those looking for a hangover remedy that will warm and soothe the stomach the morning after drinking.