1
Thinly slice 1 onion to a thickness of 0.5cm and chop half a head of baby Napa cabbage into large pieces.
Old-Fashioned Jjamppong
A spicy and flavorful old-fashioned Jjamppong recipe that brings the taste of a Chinese restaurant to your home.
KoreanNoodles
⏱️ 10 min total📝 10 steps
What You'll Need
Onion1
Baby Napa cabbagehalf a head
Green onion1 stalk
Cheongyang chili pepper2~3
Shiitake mushroom2
Cooking oil2 soju cups
Minced garlic1 tbsp
Ginger1/3 tbsp
Fine red chili powder4 tbsp
Seasoned salt1/2 tbsp
Hondashi1/2 tbsp
MSG (Miwon)1 tbsp
Water3 paper cups
Instructions
2
Slice 1 green onion and 2~3 Cheongyang chili peppers diagonally, and cut 2 shiitake mushrooms into appropriate sizes to prepare the vegetable ingredients.
3
Turn on the gas stove and pour 2 soju cups of cooking oil into a wok.
4
Add 1 tbsp of minced garlic and 1/3 tbsp of ginger to the wok and mix well.
5
Add all the prepared vegetables, including onion, baby Napa cabbage, green onion, Cheongyang chili pepper, and shiitake mushrooms, into the wok.
6
Stir-fry over medium-low heat until the vegetables are evenly coated with oil.
7
Add 4 tbsp of fine red chili powder and stir-fry over medium-low heat for 5 minutes until the vegetables are sufficiently soft.
⏱️ 5m 0s8
Add 1/2 tbsp of seasoned salt, 1/2 tbsp of Hondashi, and 1 tbsp of MSG to season while stir-frying.
9
Pour in 3 paper cups of water and bring to a boil.
10
Once the broth boils, let it boil sufficiently for 5 minutes to complete the Jjamppong broth.
⏱️ 5m 0s