Yeo Kyung-ok's Eggplant Noodle Soup
A delicious jjambbong featuring firm, blanched eggplant and stir-fried pork, served over noodles with a savory sauce made from oyster sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- Frying eggplant in oil gives it a soft texture, while blanching in boiling water keeps it firm and chewy.
- Do not add all the water starch at once—add gradually while checking the consistency.
- For those who prefer a spicy kick, add doubanjiang or chili oil during stir-frying.
Recommended for
- Those looking for a unique noodle dish using eggplant.
- Fans of clear, slightly thick Chinese-style broths.
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