Modu Recipes

Yeo Kyung-ok's Stir-Fried Jjamppong

A Chinese-style stir-fried jjamppong with spicy and rich seasoning that deeply penetrates the noodles, without broth

🙋 Recommended for

  • ⭐ Those who want to enjoy a rich, spicy, smoky Chinese dish at home simply
  • ⭐ People interested in trying an unconventional, broth-free jjamppong-style noodle dish
  • ⭐ Those looking to enjoy a hearty, generous meal packed with various seafood and vegetables

Ingredients needed 🛒1 servings

  • Appropriate amount of cleaned squid
  • Appropriate amount of boiled shrimp
  • 2 button mushrooms
  • 1 dried shiitake mushroom
  • 1/2 green onion
  • A little ginger
  • 2 cloves garlic
  • 1 bunch bok choy
  • 1/4 onion
  • 1 serving Chinese noodles
  • 3 tablespoons vegetable oil
  • 1 tablespoon gochugaru
  • 1 cup water
  • 1 tablespoon oyster sauce
  • A little soy sauce

Recipe 🍳

  1. Cut button mushrooms in half; slice dried shiitake mushrooms, green onion, garlic, and ginger thinly.
  2. Cut bok choy into quarters and slice onion into bite-sized pieces.
  3. Boil Chinese noodles, rinse briefly under cold water, then drain and set aside.
  4. Heat a pan and add 3 tablespoons vegetable oil. Sauté sliced green onion, ginger, and garlic until fragrant.
  5. Add a splash of soy sauce to enhance aroma, then add all prepared seafood and vegetables. Stir-fry together.
  6. Add 1 tablespoon gochugaru and quickly stir-fry over high heat, ensuring even distribution without burning to develop the chili oil fragrance.
  7. Pour in 1 cup water and add oyster sauce. Bring the sauce to a gentle boil.
  8. Once the sauce is boiling, add the boiled noodles and stir-fry rapidly for about 30 seconds until the sauce clings lightly to the noodles.
  1. Cut vegetables and seafood into bite-sized pieces and boil noodles in advance.
  2. Heat oil in a pan and sauté green onion, garlic, and ginger. Then add seafood, vegetables, and gochugaru, and stir-fry together.
  3. Pour in water and season with oyster sauce. Add noodles and stir-fry until the sauce becomes slightly thickened.

Cooking tips 💡

  • Gochugaru burns easily when exposed to oil and heat, so it should be added during the middle of stir-frying and mixed quickly to prevent burning.
  • Do not reduce the broth completely—leave it slightly moist when adding noodles. This allows the starch from the noodles to blend naturally with the sauce, creating a smooth, slightly thick consistency.
  • When boiling noodles, cook them just slightly less than usual to maintain a chewy texture, considering the short stir-frying time.

Shop ingredients on Coupang(Ad)

SquidShrimpButton mushroomsDried shiitake mushroomsGreen onionGingerGarlicbok choyOnionChinese noodlesGochugaruOyster sauce
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