Recipes

Mixed-up noodles, meat, seafood, and vegetables soup

Jjamppong 짬뽕

Today I’m introducing you to jjampong, a dish that’s usually sold at Chinese restaurants in Korea. This noodle soup is one of the most requested dishes by my Youtube subscribers and blog readers.

Whenever I pronounce “jjamppong,” I think it sounds funny! “JJAM-PONG!”  : )

As you see in this video, you need many different ingredients to make good jjamppong. A bowl of jjamppong contains all the nutrients we need for a wholesome, nourishing, and well balanced meal. You can skip some ingredients or replace some ingredients with others that are more readily available to you.

I prepared 2 versions of jjamppong in this video: spicy and non-spicy.


Hot & spicy jjamppong (2 servings)

Ingredients
Noodles for jjamppong

for stock:
10 dried anchovies with the heads and guts removed.
3 dried shiitake mushrooms.
4 inch x 4 inch sheet of dried kelp.
½ cup of onion, sliced.

meat and seafood:
4 ounces of lean pork, cut into thin strips, mixed with a pinch of salt and ground black pepper in a small bowl. Set aside.
6 large shrimp, shelled and deveined.
10 mussels, cleaned and debearded.
4 ounces of  squid,  cut into ½ inch x 2 inch pieces.

vegetables and seasoning:
1 tbs of minced garlic
2 ts of minced or sliced ginger
¼ cup of vegetable oil
1 ts of fish sauce
2 ts of salt
3 tbs of hot pepper flakes
½ ts of ground black pepper
¼ cup of carrot, sliced into ½ inch x 2 inch strips.
4 stalks of green onions, cut into 2 inch long pieces.
1 pound of cabbage (or napa cabbage), sliced.
4 ounces of leek, cut into ½ inch x 2 inch pieces.
4 white mushrooms, sliced.
1 teaspoon of sesame oil.
water

Directions:

First step: make stock

  1. Pour 10 cups of water into a pot. Add the dried anchovies, dried kelp, onion, and the dried shiitake mushrooms.
  2. Boil for 20 minutes over high heat. Then turn it down to low heat and cook for 10 more minutes. Strain and keep the clear stock. Set it aside.

Second step: make mixture of hot pepper flakes and vegetable oil

  1. In a small bowl, combine 3 tbs of hot pepper flakes and 2 tbs of vegetable oil with a spoon. Set aside. You can add more or less hot pepper flakes according to your taste.

Third step: start frying

  1. Heat up a large wok or a heavy bottomed pot with 2 tbs of vegetable oil, and then add garlic and ginger and stir them until light brown.
  2. Add pork strips and stir fry them for 2 minutes.
  3. Add vegetables: cabbage, carrot, green onion, leek, and white mushroom and stir for 5 minutes until all are cooked nicely and light browned.
  4. Add the mixture of hot pepper flakes and vegetable oil and mix them well.
  5. Add squid, shrimp, and mussels and keep stirring over high heat for about 5 minutes.
  6. Add 7 cups of the stock and boil it for about 7-10 minutes.
  7. Add 2 ts of salt, 1 ts of fish sauce, and ½ ts of ground black pepper.
  8. Take out 2 portions of the noodles from the package  and add them to the boiling soup and cook until the noodles are done. Take a sample to see if the noodles are cooked fully or not. The noodles should be soft and chewy.
  9. Add 1 ts of sesame oil and transfer to a serving bowl. Serve it hot.


Non-spicy jjamppong (1 serving)

Ingredients
A can of non-sodium chicken broth, ¼ cup of pork (cut into thin strips), 3 large shrimp, 4 mussels, squid (¼ cup), garlic, ginger, vegetable oil, fish sauce, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, noodles, and Asian chives.

First step:
prepare the seafood and meat

  1. Prepare the seafood by cutting ¼ cup of squid into bite sized pieces, shelling 3 large shrimp, and washing 4 mussels.
  2. Cut ¼ cup’s worth of pork into thin strips and mix with a pinch of salt and ground black pepper in a small bowl. Set aside.

Second step:
prepare vegetables

  1. Cut some carrot, cabbage (or napa cabbage), onion, and white mushrooms into bite sized pieces.
  2. Cut leeks, green onions, and Asian chives into pieces about 2 inches long.
    *tip: use 3-4 cups of vegetables per serving

Last step:
putting it all together

  1. Put 1½ tbs of vegetable oil and 2 cloves of minced garlic and 1 ts of minced ginger into a heated pan. Stir until it starts to turn light golden brown.
  2. Put pork strips into the pan and stir fry for 2 minutes.
  3. Add the vegetables: cabbage (or napa cabbage), a few sliced carrots, green onions, leek, and white mushrooms. Stir fry for 3 to 5 minutes.
  4. Put the seafood into the pan and stir for 2 minutes.
  5. Pour a can of chicken broth into the pan. Use the empty can to measure out 2 cans’ worth of water to add to the pan.
  6. Use a spoon to skim the foam off the top.
  7. Add 1ts of fish sauce and 1 ts of salt. You can add salt more or less according to your taste.
  8. Put the noodles into the boiling soup and cook for a few minutes until they’re cooked but soft.
  9. Turn off the heat and add 1/4 cup of Asian chives and a pinch of ground black pepper.
  10. Transfer it into a large serving bowl and serve hot.



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94 Comments:

  1. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted August 11th, 2014 at 9:48 pm | # |

    I made this Jjamppong again tonight .. it was so delicious , rich thick sauce with seafood , veggies and noodles .. yum ! Thanks Maangchi for all the yummy korean food recipes ! We really enjoy your recipes !

  2. kolin65 greece My profile page joined 11/13
    Posted June 8th, 2014 at 11:11 am | # |

    hi maangchi!! ^^ can i use curry instead of hot pepper falkes? we don’t have any here in greece :( ^^ thak youuu

  3. meanchickgin Sacramento, Ca. My profile page joined 3/13
    Posted March 11th, 2013 at 10:42 pm | # |

    I just made this, It’s delicious. Only thing I forgot to buy noodles so were using rice. But if my 10 year old likes it then it passed the test. My husband is Korean and his mother went to Korea for one month. I am white and she left me in charge of cooking for my father in law! Thanks to you I have been making him some delicious korean food, instead of pizza everyday, jk.

    • Maangchi New York City My profile page joined 8/08
      Posted March 12th, 2013 at 9:42 am | # |

      Your 10 year old is your food tester! : ) Your mother-in-law will give you a great compliment when she comes back from Korea! Good luck with your Korean cooking.

  4. pgeiger NC My profile page joined 6/12
    Posted June 22nd, 2012 at 10:21 am | # |

    I was so excited to fin this recipe and can’t wait to try it. I’m wondering what kind of noodles you use in it? i searched for noodle recipes but was unsuccessful.

  5. michii Nashville My profile page joined 11/11
    Posted February 14th, 2012 at 7:54 pm | # |

    This recipe is delicious, thank you for sharing it! I made the spicy version w/o the pepper flakes (I guess its not spicy then), and added a little sesame oil to keep it from being bland. Dried anchovies are very expensive here so I use anchovy paste. I braved the head-on shrimp, but the muscles looked bad at the store today. I love that Korean food works so well with what looks fresh each day. Fresh ingredients seems more important than than the exact ingredients in these dishes.

    • Maangchi New York City My profile page joined 8/08
      Posted February 15th, 2012 at 10:15 am | # |

      ” I made the spicy version w/o the pepper flakes (I guess its not spicy then), and added a little sesame oil to keep it from being bland.” Great job! You can modify the recipe to your taste! You are a smart cook! ; )

  6. She-Ryn Malaysia My profile page joined 12/11
    Posted December 25th, 2011 at 2:30 am | # |

    Hi! I don’t eat pork.what other meat I can use?

  7. MayaEiri Monterrey Nuevo Leon, Mexico My profile page joined 3/11
    Posted March 20th, 2011 at 12:56 pm | # |

    Hello that such
    My name is Mary and I’m from Monterrey Mexico … really thank you for having found your channel on youtube, because I always wanted to learn to concina Korean food and you put it well in spite English is not much to see and understand it perfectly prepares achievement …
    Thanks and hope to send pictures of what I do ^ O ^

  8. kimberlytong My profile page joined 11/10
    Posted November 15th, 2010 at 2:40 pm | # |

    Hi I have a question what can i substitute for dried anchovy?

  9. rickg Toronto My profile page joined 9/10
    Posted September 6th, 2010 at 3:41 pm | # |

    JJampong is my most favourite Korean dish. I have tried it all over Toronto, searching for the perfect broth. In my opinion, the best is at Todamgol Korean Restaurant on Cummer & Yonge. After years of adoring this dish, I finally tried it out myself. I followed Maangchi’s recipe to about 85%. For instance, instead of making the broth with the dried anchovies, I bought a packaged seafood stock (gamchimi) and mixed in a few tablespoons of roasted beef hot pepper paste (beef gochujang) and some red pepper flakes. Other than that, I pretty much followed the recipe as shown in the video. It was an impressively delicious concoction, so delicious that I made it last night for two friends who are regular Korean food eaters (one Korean, one English Canadian). They more than approved of this recipe and raved about how yummy it was. Thanks, Maangchi!

  10. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted August 11th, 2010 at 11:17 am | # |

    I made jjamppong last night and it was the best we’ve made at home. I think that I should have added more hot pepper, but I know I added too much broth, so that is why.

    I used little myulchi when I made the broth instead of the large dried anchovies and I think the broth tasted right, but I think my husband thought it was lacking something. I guess I need to buy some anchovies already because they keep popping up the your recipes that I am making. :)

    We just ate more of the jjamppong this morning and it seemed like it tasted even better the second day. I think my kids would have liked it if they had been willing to try it (especially since it wasn’t so spicy the way I made it). Anyway, they did eat the seafood, carrots and pork from it.

  11. annak727 los angeles/milano My profile page joined 6/10
    Posted June 28th, 2010 at 5:42 am | # |

    thanks so much for the recipe! i’ve been researching and experimenting for a month for a jjampong recipe that actually end up tasting like jjampong! finally, i found it! i read your recipe yesterday and this afternoon when my friends were over, i impulsively decided to go for it. i didn’t have all the ingredients at home (such as the dried anchovies or kelp so I just used chicken stock i’d made two days ago. Also, I only had in my fridge shrimp and scallops, so I used only those as my seafood components). Literally, it took me less than 15 mins to complete the dish and all my friends (complete foodies, by the way and very much into jjamppong) LOVED it. Wish i took a photo of it before we dove into the bowl, but it was pretty much finished when i realized i should have done that :P
    Anyway, thanks again :)

    • Maangchi New York City My profile page joined 8/08
      Posted June 28th, 2010 at 6:28 am | # |

      “it took me less than 15 mins to complete the dish” awesome! I am happy to hear that your jjampong turned out delicious! “..we dove into the bowl,..” haha, I do the same thing. : )

  12. Melody Swansea My profile page joined 3/10
    Posted March 21st, 2010 at 10:27 am | # |

    Hi Maangchi, thank you for such lovely recipes.
    I really want to make the spicy jjamppong, but i can’t find dried anchovies anywhere; they had some at the local korean grocery store, but only a huge box that went in the freezer so i couldn’t buy it, so i was just wondering if it’s at all possible to use canned anchovies aswell??
    if not i shall just have to have the non-spicy :) they both look delicious.

    • Maangchi New York City My profile page joined 8/08
      Posted March 21st, 2010 at 11:12 am | # |

      no, canned anchovies are not used for making stock. You can use a can of chicken broth instead.

  13. Muscle5572 Korea My profile page joined 1/10
    Posted January 27th, 2010 at 9:58 am | # |

    Hi Maangchi~ I’m Korean and live in Korea.
    You are the best cook I’ve ever seen.
    I have a question for you. Could you tell me what kind of fish sauce do I have to use? I’m sure there are a lot of kind of fish sause in Korea.

  14. LaDonna
    Posted December 28th, 2009 at 6:53 pm | # |

    I’ve made the spicy soup once before, (along with several other of your recipes) and am making it again tonight. I love it, and it’s wonderful on these cold winter nights. Thanks for all your hard work introducing some of us to things we normally wouldn’t get to try.

  15. Gie
    Posted December 22nd, 2009 at 10:24 am | # |

    greetings to you maangchi….i always watch your video in youtube and everywhere and ilove it!..and i love you too.thank you for sharing this for us.God bless!you are a genius in cooking.

  16. Catherine
    Posted December 10th, 2009 at 6:46 am | # |

    I love this recipe. I’m a Korean American living in Norway where the Asian food sucks and I have to make it myself. Now I’m making everything from this site and it’s even better than the restaurants in California. Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted December 10th, 2009 at 10:16 am | # |

      nice! I hope you can find Korean ingredients easily there. Thanks!

      • Catherine
        Posted December 11th, 2009 at 7:45 am | # |

        No, it’s really hard to get Korean ingredients. I have to ask my family that whenever they visit, they must bring me a box of things on my “wish list”. I substitute whatever I can. Even then, your dishes turn out great. Even my Norwegian husband love spicey Korean food.

  17. Lea
    Posted October 14th, 2009 at 2:45 am | # |

    I was so happy to find this recipe. My favorite korean restaurant closed a few years ago and I couldn’t even find a recipe online to replicate their jjamppong. Now I can make it at home which is great since flu season is here and spicy jjamppong is so great at keeping me from getting too sick. Thanks!

  18. Kay
    Posted September 9th, 2009 at 7:23 am | # |

    Hello Iron Chef I was just wondering if you knew how to make San Nakji Dol Pan? lol I saw this on the Anthony Bourdain NYC Outer Boroughs it looks really good Korean Food you should check it out on youtube… If you know how to cook it you should show us how to…

  19. Aiko
    Posted August 25th, 2009 at 7:45 am | # |

    maangchi thanks i learn to cook korean dish ahaha a point for my crush hehe

  20. forever
    Posted August 21st, 2009 at 1:51 pm | # |

    hello
    nice meet you. i’m really happy to watch your recipe. i like jjamppong but i couldn’t make it. i have a some foreigner friend. i would like to tell the recipe of korean food to them. they absolutely might be happy.

    thanks a lot.

  21. Anna
    Posted August 9th, 2009 at 9:22 pm | # |

    maangchi,
    forgot to add in my last question that i’m making this dish for two people…sorry.

  22. Anna
    Posted August 9th, 2009 at 9:20 pm | # |

    since the recipe is for one serving, do i double the amount of hot pepper flakes/vegetable oil mixture, as well as the amount of stock, fish sauce, oyster sauce, and black pepper?
    thanks

  23. Anna
    Posted August 9th, 2009 at 6:11 pm | # |

    Hi Maangchi,
    In your video you say that the mussels were pre-cooked…how do you do this? Do you buy the that way?
    Thanks,
    Anna

    • Maangchi New York City My profile page joined 8/08
      Posted August 9th, 2009 at 8:25 pm | # |

      oh, it’s a package of mussels cleaned and precooked, so I didn’t have to clean them. It will be better if you use fresh mussels.

      • anna
        Posted August 9th, 2009 at 9:02 pm | # |

        do i then add the raw mussels when you say so in the recipe? will they be cooked enough?

  24. Margaret
    Posted July 15th, 2009 at 3:29 pm | # |

    Hi Maangchi!

    20 years ago, when my kids were little, we tried a delicious Korean soup called”Sam sung Jam Bong”. It was a magic cure for colds — better than chicken soup!

    The korean restaurant closed years ago and we haven’t found as good a version anywhere. Your soup looks just like the one I remember. I can’t wait to try your recipe. Thanks for the great video.

  25. maikor
    Posted June 10th, 2009 at 8:56 pm | # |

    hi maangchi! i stumble over your youtube site and wow all of your dishes look so delicious! i have never eaten korean foods before n want to try some. my fam have so many chicken broth in the cabinet. we just leave it there and it piles up every year since we only use chicken broth for thanksgiving. thanks to you i am gonna make some of your foods and get to eat korean foods!!!^0^

  26. Anna
    Posted May 8th, 2009 at 12:00 am | # |

    hello maangchi,
    wondering if the stock made for the soondubu is just as good to use for jjamppong (i have some left over)…
    thanks,
    anna

    • Maangchi New York City My profile page joined 8/08
      Posted May 8th, 2009 at 6:11 am | # |

      Here you go, you are getting smarter and smarter! lol
      Yes, the stock comes in handy for many recipes

  27. Nishu
    Posted April 12th, 2009 at 12:15 pm | # |

    Hi Maangchi

    I Been To Korean store Today I seen Packets Of Instant Jjampong Noodle Soup
    Do It Taste good
    Is it Similar to Jampong Which You Made..?

    Thanks

  28. Kora
    Posted April 8th, 2009 at 2:17 am | # |

    I am big fan from S. Africa I Bought one pair of chopsticks about costing 4 US $
    I dont know how to use them I try to learn from some videos and pics but no they are not helpfull
    Please Can You Show how To use them :(

    • Maangchi New York City My profile page joined 8/08
      Posted April 8th, 2009 at 1:49 pm | # |

      $4.00 for a pair of chopsticks? Are they stainless steel chopsticks? Anyway, I usually use chopsticks to taste some food that I make at the end of my video recipes. Check my videos please.

  29. Maangchi New York City My profile page joined 8/08
    Posted March 1st, 2009 at 10:55 am | # |

    Jen,
    I have never used oak mushrooms but I’ve looked up the internet and found this:
    http://www.oakmushroom.or.kr/eng/life/recipe06.html
    So it looks like you can use it for stock.
    I should try oak mushrooms soon. : )

  30. Jen
    Posted March 1st, 2009 at 1:48 am | # |

    Hi Maangchi! I’ve started looking at korean recipes a lot more now and often they will use oak mushrooms when making the anchovy stock. Does using oak vs shitake mushrooms make a big difference?

    Thanks!

  31. Maangchi New York City My profile page joined 8/08
    Posted February 24th, 2009 at 12:01 am | # |

    보글보글,
    hoho, it sound like you are a jjamppong guru!
    I’m in LA now. When I go back home tomorrow, I will check the photos on my facebook. I haven’t checked my email for a day and now reading more than 40! : )
    Anyway it’s very easy to make anchovy stock. Boil large anchovies, kelp, onion, radish, dried shiitake mushroom, and water! You can use only dried anchovies and water. But you will have to get a good quality of large anchovies . It should be white and firm looking, and the smell should not be too fishy. I think the anchovies you used may be not good quality.

    I have my facebook account, but no time to check it, so leave your comments or questions on my website.
    I usually answer quickly.

    Thank you!

  32. 보글보글
    Posted February 22nd, 2009 at 8:49 am | # |

    Hi Maangchi!!!!!:)

    I made your 짬뽕 three times now and it is fabulous. But I am having a problem with the anchovy stock. It is not turning milky white like in your video. It is kinda yellow and not milky at all. I am a friend of yours on Facebook and uploaded photos of the stock and my process of making it. Also of the ingredients. The album is PHOTOS FOR MAANGCHI. (Actually I used your facebook name) Could you look at those pictures? PLEASE HELP! I love cooking your food. 여자치구도 먹기 좋아합니다. I sent you a post on your facebook wall! Thanks…..Please help:)

  33. Maangchi New York City My profile page joined 8/08
    Posted February 7th, 2009 at 10:40 pm | # |

    Felix,
    Of course you can use the chicken broth for hot and spicy jjamppong. I’m glad to hear about your successful jjamppong making!

  34. Felix
    Posted February 7th, 2009 at 9:30 pm | # |

    Hi Maangchi~
    I made the non spicey jjamppong and it was very good!
    will it be ok to use the chiciken broth for the Hot& spicy jjamppong,
    or does it have to be a homemade stock??

  35. Maangchi New York City My profile page joined 8/08
    Posted December 29th, 2008 at 9:35 am | # |

    rona,
    I think it will be ok, but oyster sauce gives the soup more flavor.

  36. rona
    Posted December 29th, 2008 at 3:13 am | # |

    hi,, what if i don`t have oyster sauce? is it still delicuous??

  37. Maangchi New York City My profile page joined 8/08
    Posted December 18th, 2008 at 6:09 pm | # |

    Yin,
    I hope you made delicious jjampong.

    mina,
    wow! moving to Copenhagen! no problem! As long as you know how to make your favorite Korean food, wherever you go, you will be able to make it. I hope some Korean ingredients are available where you are living.

  38. mina
    Posted December 18th, 2008 at 1:50 pm | # |

    maangchi! i recently moved from southern california to denmark and there are very few korean restaurants/shops here (maybe 3 in all of copenhagen). so i was overjoyed to find your site and hopefully i can start making my childhood favourites like jjampong on my own. thanks a million! (:

  39. Yin
    Posted December 15th, 2008 at 11:09 am | # |

    ah, But they don’t sell hot pepper flakes near where i live, so i’m just going to improvise a little. =D

  40. Maangchi New York City My profile page joined 8/08
    Posted December 13th, 2008 at 8:05 pm | # |

    Yin,
    Sure, why not? I usually don’t use hot pepper paste in jjamppong though.

  41. Yin
    Posted December 13th, 2008 at 4:12 pm | # |

    So i know you said hot pepper paste would make it too thick, but what if you diluted the hot pepper paste with water before you put it in, do you think it’ll work?

    [I love your recipes- so easy for the university student XD]

  42. Maangchi New York City My profile page joined 8/08
    Posted December 6th, 2008 at 11:48 pm | # |

    Sylvia,
    Wow, congratulation. It sounds like you could post cooking videos on YouTube someday! : )
    Yeah, more hot pepper flakes will be nice!
    You are a smart cook!

  43. Sylvia My profile page I'm a fan! joined 9/08
    Posted December 6th, 2008 at 9:50 pm | # |

    I did it!! I made jjompong.
    It took 3 days to find all the ingredients, but it was worth it. I even found the same Korean noodles you use (they are really good). I only had small anchovies for the stock, so I put them in an infuser.
    I made two kinds, the spicy just like the recipe, but, I didn’t have mussles so I used a can of clams with and the liquid they were packed in.
    It was SSSsssooo good. I might use a little more pepper flakes next time.
    Some of my family are not big fish eaters, so I made the nonspicy version with only pork and I used homemade turkey stock from the thanksgiving turkey.
    It was yummy too.
    The only thing I would do differently is not make both kinds on the same night. LOL.
    Thanks again for another great recipe.

  44. 마리
    Posted December 5th, 2008 at 11:16 pm | # |

    thank you! yes it does but its in korean. im still learning to its not so fluent. hehehe

  45. Maangchi New York City My profile page joined 8/08
    Posted December 4th, 2008 at 8:58 am | # |

    마리,
    This is the noodles for jjamppong. I use these noodles when I make jjajangmyeon, too.
    http://www.maangchi.com/ingredients/jja-jjang-myun-noodles

    Pancake mix? I have never used it, so I don’t know. Why don’t you check the back of the product? They usually describe how to use it.

  46. 마리
    Posted December 4th, 2008 at 8:16 am | # |

    wow thanks for this i really like jjampong. i always eat the instant version before. now i can make from scratch. :) i was able to make your 된장찌개 but i was too excited to eat. forgot to take a snapshot. hehhee.
    can i ask what noodles you used for this 짬뽕? btw, can u tell me how to use the pancake mix instant version im not sure how much water to add or anything else and how many servings per cup of mix and water?
    정말 감사합니다! :)

  47. Maangchi New York City My profile page joined 8/08
    Posted December 3rd, 2008 at 7:43 am | # |

    Sophia,
    I think it’s ok, but with oyster sauce, it will give your jjamppong more delicious flavor. Good luck with your jjamppoing making! I’m proud of you! You must be a good cook!

  48. Sophia
    Posted December 3rd, 2008 at 12:29 am | # |

    maangchi
    I am really thankful for your recipes all the time.
    I am studying English in Canada now and staying with Canadian family. Sometimes I cook Korean food for them and whenever I cook, I always use your recipe and it turns out great. So, I always hear “you’re such a good cook.”
    by the way, this time I am going to try this recipe but, I don’t have oyster sauce. Is that going to be OK to omit this? Does this sauce make a big difference??

  49. Maangchi New York City My profile page joined 8/08
    Posted December 1st, 2008 at 7:58 pm | # |

    Kayla,
    I use hot pepper flakes instead of hot pepper paste.
    If I used hot pepper paste, I think the soup would be too thick which is not the taste I’m looking for.

    Brutus Lo,
    Thank you very much!

  50. Brutus Lo
    Posted December 1st, 2008 at 2:18 pm | # |

    It’s fun and educational to see a master cook in action. I learned so much more from your video than just reading a receipe. Thanks.

  51. Kayla
    Posted November 29th, 2008 at 4:36 pm | # |

    When I eat 짬뽕 at a Korean restaurant I love the spicy soup part of it. Will it taste the same if I use 고추장 instead of 고춧가루 and vegetable oil?

  52. Maangchi New York City My profile page joined 8/08
    Posted November 28th, 2008 at 10:22 pm | # |

    Confused,
    I hope your jjamppong turns out great! You can use beef or chicken instead of pork.

  53. Confused
    Posted November 28th, 2008 at 7:09 pm | # |

    I am making this dish tomorrow! I already have a frozen squid thawing in my refrigerator. I was wondering, what part of the pig is good for this? I don’t usually buy pork because I don’t like the taste of it in American cooking, but I am going to try it for this recipe in case using pork instead of an alternative adds to the flavor of the dish.

  54. Sally Dewi Mulyadi Tan
    Posted November 27th, 2008 at 10:42 pm | # |

    Hi… I can’t view the video…

    Thanks Maangchi for posting jjambong recipe. I love to eat this.

  55. Judy
    Posted November 25th, 2008 at 9:27 am | # |

    Yum! homemade knife cut noodle soup, can’t wait to see you post this receipt. Anyway thank you so much.

  56. Maangchi New York City My profile page joined 8/08
    Posted November 25th, 2008 at 7:37 am | # |

    Esther Kim,
    Wow fast! You already made Jjamppong! Soon you are going to be mom! Take care yourself! : )

    Mila,
    Thank you for your nice comment!

  57. Mila
    Posted November 24th, 2008 at 11:43 pm | # |

    You are absolutely amazing as always!!!! Thank you for doing two versions!!!

  58. Esther Kim
    Posted November 24th, 2008 at 10:23 pm | # |

    By the way, I’m currently 7 months pregnant and I wish you were my mom to cook all these wonderful home cooked meals.. :)

  59. Esther Kim
    Posted November 24th, 2008 at 10:21 pm | # |

    Hello Mangchi! I’ve recently discovered your site and it’s been soo much fun & helpful to look through all your cooking! I just tried your jjang ppong receipe and I LOVED LOVED LOVED it!! My husband loved it so much that he was very impressed! So I told him that I would give all the credit to you~ ^^ Keep up the good work and i’ll make sure to pass your inf to all of my friends~

  60. Maangchi New York City My profile page joined 8/08
    Posted November 24th, 2008 at 9:19 pm | # |

    r~*,
    oh, yeah? Nice! Update me how your jjamppng turns out. Thank you very much!

    Judy Lee,
    I think you should buy the noodles I use in the video recipe. The taste of Jjamppong noodles is a little different from the taste of homemade knife cut noodles.

    I will post homemade knife cut noodle soup (“kalguksu” in Korean)later.

  61. Judy Lee
    Posted November 24th, 2008 at 2:22 pm | # |

    Hey Maangchi,
    Do you have a receipt for home make korean noodle for this jjamppong receipt, because this will taste even better!!

    Thank you
    Judy

  62. r~*
    Posted November 24th, 2008 at 1:01 pm | # |

    I cannot wait to try this! I have been searching for this for such a loooooonnnng time! gamsahamnida!

  63. Maangchi New York City My profile page joined 8/08
    Posted November 24th, 2008 at 8:43 am | # |

    Sylvia, Jae,and VB
    Let me know how your jjamppong turns out later.

    VB,
    Yes, my left wrist is getting better and better. Thank you! You have all ingredients except hot pepper flakes for this recipe? Wow! Then you can make non-spicy jjamppong now. : )

    I see many people use the pancake mix these days. Good!

  64. VB
    Posted November 24th, 2008 at 1:55 am | # |

    Hey Maangchi!

    I am so sorry to learn abt yr injury but I guess it must be better now coz u made that awesome Jjamppong. I could just salivate looking at the spicy version and I hv all the ingredients except the pepper flakes .. ….. URKSS!!!!! I want to scream!!!!

    Anyway, I wanted to tell u that I got some pancake flour premix fm this company http://www.cj.co.kr (no MSG) and I think it tastes nicer coz it is seasoned flour…hehhehehe…… my computer is down so I won’t be able to tk photos of my pancake this time……. but I will surely do so when I get my computer back (my photography software and stuffs are connected on that computer).

    Tk care, VB

  65. Jae
    Posted November 24th, 2008 at 1:46 am | # |

    I am really looking forward to making this now. My friends at school have been clamoring for Jjaamppong! Thanks!

  66. Sylvia My profile page I'm a fan! joined 9/08
    Posted November 23rd, 2008 at 9:52 pm | # |

    Can’t wait to try this recipe.
    Thank you again for doing all this for us.
    Have a happy Thanksgiving.


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