Main ingredients 🥩
Chinese-style noodlesSeafood mixOnionCabbageGreen onionCarrotShiitake mushroomsBok choyZucchiniCheongyang chili pepper
Ttukdak Hyung's Restaurant-Style Jjamppong
A jjamppong that uses the secret seasoning 'jjamppong-dashi' and a seafood mix, stir-frying vegetables until just before charring to achieve the deep wok flavor characteristic of specialty shops.
🙋 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.
Ingredients needed 🛒2 servings
- 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 🍳
- Add water and soju to the frozen seafood mix to remove fishy smell while thawing.
- Heat oil in a wok, add minced ginger, onion, cabbage, green onion, and carrot, then add coarse gochugaru and soy sauce, and stir-fry until fragrant.
- Stir-fry the vegetables over high heat until just before charring to create wok flavor, then when the vegetables wilt, add water.
- Add fine gochugaru, jjamppong-dashi, oyster sauce, shiitake mushrooms, bok choy, zucchini, Cheongyang chili pepper, and the thawed seafood mix to the broth, and bring to a boil.
- Season with seasoned salt and black pepper, then let it boil briefly to complete the jjamppong broth.
- Pour the hot jjamppong broth and plenty of solids over the cooked Chinese-style noodles to finish.
- Thaw the seafood mix in water and soju; stir-fry vegetables with gochugaru and soy sauce until just before charring to get wok flavor.
- Add water to the stir-fried vegetables, then add fine gochugaru, jjamppong-dashi, oyster sauce, assorted vegetables, and seafood, and boil.
- Season with seasoned salt and black pepper, then pour the broth over cooked Chinese-style noodles.
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.
Shop ingredients on Coupang(Ad)
You might also like
YouTubeTtukdak Hyung's Restaurant-Style Kimchi Jjageuli
A rice thief stew made by simmering sour kimchi, pork, and potatoes with a restaurant's secret kimchi seasoning that has been aged for a day, producing a richly flavorful and slightly thickened broth.
Sour kimchiPorkPotatoTofuOnion
Soup/stew dishRice thiefSpicy dish
YouTubeTtukdak Hyung's Specialty Yukgaejang
Restaurant-style Yukgaejang is made by simmering stewing beef and radish in a spicy chili seasoning for a zesty broth.
Beef tallowGingerGreen onionRadishBeef for soup
Soup dishRich broth
YouTubeStriker Chef Yeong-sik Style Galbi-jjim with Chestnut Puree
A fine-dining style dish based on a recipe praised at the Davos Forum, featuring tender boneless galbi-jjim with a savory chestnut puree and a touch of Chinese and Western influences.
Beef short ribsSoy sauceSugarCorn syrupGreen onion
GourmetEntertainingFine Dining
YouTubeBaek Jong-won's Smoky Jjamppong Ramen
A premium ramen recipe that achieves a smoky flavor by stir-frying pork and vegetables until almost burnt, and recreates a rich jjamppong broth with chili powder and soy sauce.
RamenPorkGreen onionOnionCabbage
Super simpleHangover cureSmoky flavor
YouTubeBaek Jong-won's Pork Jjamppong Ramen
A Baek Jong-won style Pork Jjamppong Ramen that recreates the deep flavor of restaurant jjamppong by stir-frying pork hind leg meat until golden brown to impart a smoky flavor, and adding plenty of vegetables.
RamenPorkGreen onionOnionCabbage
Super simpleHangover cureSmoky flavor
YouTubeSeungwoo Dad's Clam Dashida Vongole Pasta
A vongole pasta that achieves a deep and rich seafood broth flavor comparable to authentic Italian restaurants, made with fresh clams and a pinch of clam dashida.
pastaclamsgarliconiongreen onion
RefreshingBroth DishHome Cooking