1
Cut the 1/4 onion, 3 leaves of napa cabbage, 1/4 zucchini, 2 bok choy, 1 stalk of green onion, and 1 Cheongyang chili pepper into bite-sized pieces.
Old-Fashioned Jjamppong
A recipe for old-fashioned Jjamppong, simmered deeply in a traditional restaurant style.
KoreanNoodles
📝 8 steps
What You'll Need
Shrimpan appropriate amount
Pork50g
Zucchini1/4
Napa cabbage3 leaves
Small octopusan appropriate amount
Clams7-8
Chinese noodles1 serving
Cheongyang chili pepper1
Bamboo shootsan appropriate amount
Button mushroomsan appropriate amount
Wood ear mushroomsan appropriate amount
Green onion1 stalk
Garlic1/2 tbsp
Onion1/4
Bok choy2
Red chili powder2 tbsp
Oyster sauce1.5 tbsp
Chicken stock1/3 tbsp
Dark soy sauce1/2 tbsp
Instructions
2
Cut the small octopus and 50g of pork into large pieces.
3
Heat 3 tbsp of oil in a frying pan and stir-fry the green onion and 1/2 tbsp of minced garlic until fragrant.
4
Add the pork and Cheongyang chili pepper to the frying pan and stir-fry together.
5
Add 1/2 tbsp of dark soy sauce, then add all the vegetables except for the bok choy and stir-fry.
6
Once the vegetables have wilted slightly, add 2 tbsp of red chili powder and a little water, then stir-fry a bit more.
7
Add 600mL of water to the frying pan, then add 1/3 tbsp of chicken stock, 1/3 tbsp of salt, 1.5 tbsp of oyster sauce, 7-8 clams, shrimp, and small octopus to boil and complete the broth.
8
Boil the Chinese noodles in a separate pot, drain them, and add them to the Jjamppong broth to mix.