Ttukdak Hyung's Spicy Soybean Curd Jjamppong

Name: Ttukdak Hyung's Spicy Soybean Curd Jjamppong
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: vegetable oil: 3 tablespoons; pork fat: 100g; minced ginger: 1 tablespoon; green onion: 180g (two stalks); onion: 200g; baby cabbage: 200g; pork: 300g; (neck meat used, but any cut such as shoulder, loin, leg, or belly can be substituted); fine chili powder: 6 tablespoons; light soy sauce: 3 tablespoons; monosodium glutamate: 1 tablespoon; clams: 1kg; o-mandongi: 100g; soju: 200ml; clam broth: 1L; zucchini: 80g; minced garlic: 1 tablespoon; soft tofu: 1.2kg; anchovy sauce: 3 tablespoons; sesame oil; Chinese noodles; scallions; black pepper

Sautéed vegetables and pork in pork fat oil, then simmered with clams broth and soybean curd for a spicy, hearty jjamppong.

35 min Difficulty Normal Meat & mains

Main ingredients

pork fat ginger green onion onion baby cabbage pork fine chili powder light soy sauce monosodium glutamate clams

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pork fat ginger green onion onion baby cabbage pork fine chili powder light soy sauce monosodium glutamate clams

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Detailed recipe

Quick recipe

Cooking tips

Neck meat was used, but any cut such as shoulder, loin, leg, or belly can be substituted.
Simmer until only 1L of liquid remains.

Recommended for

Those who love bold, filling jjamppong.
People who want to enjoy both the creaminess of tofu and the freshness of seafood.
Those seeking a warm, comforting soup perfect for hangover relief.

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Ttukdak Hyung's Spicy Soybean Curd Jjamppong

Main ingredients

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