Main ingredients 🥩
porksquidshrimpoysterbok choyzucchinioniongarlicgreen onionchili powdersoy saucechicken powder
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.
🙋 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.
Ingredients needed 🛒1 servings
- 1 serving of noodles
- adequate amount of sliced pork
- 1/2 squid
- 3 shrimp
- a small amount of oysters
- a small amount of bok choy
- a small amount of zucchini
- 1/2 onion
- 3 garlic cloves
- adequate amount of green onion
- 2 tablespoons chili powder
- adequate amount of vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon chicken powder
- a pinch of black pepper
- 3 cups water
Recipe 🍳
- Cut onion, pumpkin, bok choy, and green onion into bite-sized pieces. Mince garlic using the side of the knife and roughly crush it.
- Score the inside of the squid with a grid pattern and slice it lengthwise. Clean shrimp and oysters thoroughly.
- Heat generous amount of vegetable oil in a pan. Sauté green onion and chili powder over medium heat, stirring gently to avoid burning and develop chili oil aroma.
- Add sliced pork and stir-fry until cooked through. When the pork is done, pour soy sauce around the edge of the pan to enhance flavor.
- Add minced garlic and prepared vegetables, then stir-fry over high heat until the vegetables just begin to wilt.
- Once ingredients are well combined, pour in the first cup of water and bring to a boil, allowing the rich flavors of meat and seafood to extract into the broth.
- As the broth reduces, add the remaining water in two separate portions, continuing to boil. Season with chicken powder and black pepper.
- When the broth becomes deeply flavorful, add boiled noodles and briefly blanch them like a stir-fry. Serve in bowls and finish.
- Slice and prepare seafood, meat, and vegetables to appropriate sizes.
- Sauté green onion and chili powder in oil, then add pork, soy sauce, garlic, and vegetables, stir-frying over high heat.
- Add water in three portions to extract a rich broth, then season with chicken powder and pepper before combining with noodles.
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.
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