Yeo Kyung-rae's Stir-fried Jjamppong

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.