Main ingredients 🥩
Chinese noodlesPorkSeafood mixOnionNapa cabbageBok choyJjamppong sauce
Ttukdak Hyung's Fiery Jjamppong
A high-quality jjamppong made with a store-bought jjamppong sauce kit, perfectly eliminating the fishy smell of seafood mix to bring out a smoky flavor.
🙋 Recommended for
- ⭐ Those who want the convenience of meal kits or store-bought sauces but desire a intensely smoky jjamppong comparable to professional Chinese restaurants.
- ⭐ Those who have had experiences failing to make jjamppong due to the fishy smell of frozen seafood mix.
Ingredients needed 🛒2 servings
- Frozen Chinese noodles
- Pork
- 1 bowl of seafood mix
- 1/2 onion
- A little napa cabbage
- Bok choy
- 1 tbsp minced garlic
- Store-bought jjamppong sauce product (including powder and liquid smoky flavor sachet)
- A little soju
- Cooking oil
Recipe 🍳
- Soak the frozen seafood mix in water with a little soju to thaw and remove its characteristic frozen fishy smell and gamey odor.
- Generously oil a pan and add shredded onion, bite-sized napa cabbage, pork, and minced garlic.
- Stir-fry the ingredients quickly over high heat to develop the unique Chinese restaurant flavor and smoky essence.
- Once the ingredients are partially stir-fried, add the guided amount of water.
- When the water begins to boil, first add the prepared jjamppong powder mix and stir well to dissolve any clumps.
- Add the seafood mix, rinsed clean to remove fishiness, and halved bok choy to the broth.
- Finally, add the liquid sauce (like smoky oil) included in the package and bring to a strong boil to complete the jjamppong broth.
- Without thawing, add the frozen Chinese noodles directly to the boiling broth. Cook briefly until the noodles absorb the spicy broth, then serve in a bowl.
- Soak seafood mix in soju water to thaw, then stir-fry onion, napa cabbage, pork, and minced garlic over high heat in an oiled pan.
- Add water, and once boiling, dissolve the powder mix, then add seafood, bok choy, and liquid smoky sauce sequentially.
- Add frozen Chinese noodles directly into the broth and cook briefly until the noodles are evenly seasoned.
Cooking tips 💡
- To perfectly eliminate the unpleasant fishy smell from frozen seafood mix, soak it in water diluted with soju or rice wine, not plain water.
- When stir-frying vegetables and meat, ensure the pan and oil are fully heated and cook over high heat for a short time. This prevents moisture release and preserves the smoky flavor.
- Avoid boiling noodles separately and adding broth, as they may become detached. Instead, add frozen Chinese noodles directly to the finishing broth to ensure the starch and broth meld perfectly.
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