Meat Jjamppong recipe - ingredients, nutrition and when to eat it
A jjamppong made by stir-frying pork and vegetables to bring out a smoky flavor, then serving noodles in a spicy broth.
A jjamppong made by stir-frying pork and vegetables to bring out a smoky flavor, then serving noodles in a spicy broth. Warm and filling, it’s perfect for a busy lunch or a comforting dinner.
Noodles · 25 minutes to cook
Tips: Red pepper flakes burn easily when fried in oil, so cook them briefly for around 20 seconds.
Tips: Don’t simmer the noodles in the broth for too long; boil them separately and add them to keep the broth from turning cloudy.
Tips: When stir-frying pork shoulder, lightly browning the edges adds a richer aroma to the broth.
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Ingredients (1 serving)
- Pork shoulder — 70 g
- Cooked wheat noodles or somyeon — 200 g
- Pork stock — 350 ml
- Cabbage — 50 g
- Onion — 30 g
- Bean sprouts — 40 g
- Green onion — 15 g
- Garlic — 2 pc
- Ginger — 3 g
- Chili oil — 2 tsp
- Korean red pepper flakes — 1 Tbsp
- Soy sauce — 2 tsp
- Cooking oil — 1 tsp
- Salt — 1 g