Brisket Jjamppong recipe - ingredients, nutrition and when to eat it
A spicy jjamppong whose rich brisket fat blends with the savory flavor of seafood in a fiery broth.
A spicy jjamppong whose rich brisket fat blends with the savory flavor of seafood in a fiery broth. With plenty of noodles and toppings, it makes a satisfying lunch or dinner on a cold day.
Noodles · 25 minutes to cook
Nutrition (per 523g serving): 827.7 kcal · protein 40.4g · carbohydrate 67.7g · fat 40.7g · sodium 1533.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Red pepper flakes can taste bitter if fried over high heat for too long.
Tips: Add the seafood after the broth comes to a boil so it doesn’t become tough.
Tips: Boil the noodles separately, drain them well, and add them at the end to keep the broth clearer.
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Ingredients (1 serving)
- Thinly sliced beef brisket — 70 g
- Cooked jjamppong noodles — 200 g
- Shrimp — 2 pc
- Squid — 30 g
- Mussels — 30 g
- Manila clams — 30 g
- Cabbage — 40 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 2 pc
- Ginger — 3 g
- Cooking oil — 2 tsp
- Korean red pepper flakes — 1 Tbsp
- Chili oil — 1 tsp
- Soy sauce — 2 tsp
- Oyster sauce — 1 tsp