White Jjamppong recipe - ingredients, nutrition and when to eat it
White jjamppong is a Chinese-style noodle dish made by simmering pork, seafood, and vegetables in a clear broth.
White jjamppong is a Chinese-style noodle dish made by simmering pork, seafood, and vegetables in a clear broth. It has a lighter, cleaner flavor than spicy jjamppong, making it a satisfying choice for lunch or dinner.
Noodles · 30 minutes to cook
Nutrition (per 1251.5g serving): 726.7 kcal · protein 56.9g · carbohydrate 64.8g · fat 21.8g · sodium 2169.3mg
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: Once the clams open, avoid boiling them for too long so the meat stays tender.
Tips: Skim off the foam from the seafood from time to time to keep the broth clear.
Tips: Noodles can become soft quickly if left in the broth, so add them just before serving.
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Ingredients (1 serving)
- Cooked wheat noodles or somyeon — 180 g
- Pork loin — 60 g
- Shrimp — 4 pc
- Squid — 50 g
- Manila clams — 80 g
- Cabbage — 70 g
- Onion — 50 g
- Soybean sprouts — 50 g
- Green onion — 20 g
- Garlic — 2 pc
- Ginger — 5 g
- Beef bone broth — 400 ml
- Water — 200 ml
- Soy sauce — 1 Tbsp
- Fish sauce — 0.5 Tbsp
- Cooking oil — 1 Tbsp