Yeo Kyung-rae's Jjamppong
A traditional Chinese-style jjamppong by Chef Yeo Kyung-rae, extracting the deepest umami from meat and seafood by adding water in three separate portions.
Ingredients needed 1 servings
Recipe
Cooking tips
- When boiling the broth, do not pour all the water at once. Instead, add it gradually in portions while simmering slowly—this ensures the savory essence of meat and seafood fully infuses into the broth.
- Make sure to thoroughly sauté all ingredients in oil before adding water, so the dish doesn’t taste flat or watery, and instead achieves the rich, hearty flavor of authentic Chinese restaurant jjamppong.
Recommended for
- Those who want to make authentic jjamppong at home with a smoky, full-bodied broth instead of ordering delivery.
- People looking for a spicy, refreshing hangover remedy featuring fresh seafood and a deeply rich meat broth.
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