Main ingredients
Chinese-style noodlespork tenderloinsquidshrimpshiitake mushroomsbamboo shootsonionbok choygreen onionminced garlicsoy saucefine gochugaru (Korean chili flakes)oyster saucewhite pepperliquid seasoning
Yeo Kyung-rae's Stir-fried Jjamppong
A premium triple seafood and meat stir-fried jjamppong, featuring fresh seafood, meat, and vegetables coated in a bold, spicy sauce with a wok-charred flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you add water before the gochugaru is fully dissolved in the oil and ingredients, it can give a raw, grassy taste. Be sure to stir-fry the gochugaru well with the ingredients first.
- Stir-fried jjamppong uses much less water than the soup version, allowing the concentrated flavors of the ingredients to cling better to the noodles.
- Adding too much starch slurry at once can cause clumping. Add it little by little while stirring until the sauce binds the ingredients together in a thick, clingy texture.
Recommended for
- Those who want to enjoy a soupless, spicy, and rich jjamppong dish at home.
- Those looking for a hearty one-dish noodle meal packed with fresh seafood and meat.
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