Spicy and Flavorful Jjamppong Broth: Homemade Recipe
Easy Homemade Jjamppong Broth Recipe for Delicious Results
This recipe shows you how to make a rich and savory Jjamppong broth right in your own kitchen. Enjoy the deep, spicy flavor that’s perfect for a comforting meal or a satisfying hangover cure!
Ingredients
- 300g thinly sliced pork belly (samgyeopsal)
- 1.5 onions
- 200g cabbage (about 1/4 of a small head)
- 1 leek
- 3 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 chili pepper (e.g., Cheongyang pepper for spice)
- 1.2L broth (anchovy-kelp stock or store-bought stock)
- 4 Tbsp soy sauce
- 5 Tbsp fish sauce
- 6 Tbsp Korean chili powder (gochugaru)
- 2 Tbsp oyster sauce
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the 1.5 onions lengthwise into thick strips. Slicing them too thinly might cause them to break apart during cooking.
Step 2
Cut the 200g of cabbage into bite-sized pieces. Slice the leek diagonally, separating the white and green parts. Finely chop the chili pepper to add a nice kick.
Step 3
In a large pot with high sides, add about 3 tablespoons of cooking oil.
Step 4
Once the pot is heated, add all the white parts of the sliced leek and sauté until fragrant.
Step 5
Next, add 1 tablespoon of minced garlic. Stir-fry for about 30 seconds over medium-low heat, being careful not to burn it, to release its aroma.
Step 6
Now, add the 300g of thinly sliced pork belly. Break apart any clumps and stir-fry until the meat’s surface is cooked through and no longer pink. The rendered pork fat will add a wonderful depth of flavor.
Step 7
Once the pork is cooked, reduce the heat to low-medium. Add a generous 6 tablespoons of Korean chili powder and stir-fry for about 1 minute, ensuring it doesn’t burn. Stir-frying the chili powder beforehand removes any raw taste and enhances its rich flavor.
Step 8
Pour in 4 tablespoons of soy sauce. Drizzle it along the sides of the pot to slightly caramelize and add another layer of flavor.
Step 9
Turn the heat back up to medium. Add all the sliced onions and cabbage to the pot and stir-fry until the vegetables start to become slightly translucent.
Step 10
Add the finely chopped chili pepper and stir for a moment longer.
Step 11
Now, pour in 1.2 liters of broth to form the base of your Jjamppong soup. Using an anchovy-kelp stock or a good quality store-bought stock will give you a richer, more authentic flavor.
Step 12
Add 2 tablespoons of oyster sauce for an extra boost of savory umami.
Step 13
Finally, add 5 tablespoons of fish sauce for seasoning. Fish sauce is key to developing that deep, complex flavor. Taste and adjust with salt or more fish sauce if needed, according to your preference.
Step 14
Bring the broth to a boil and let it simmer until all the flavors meld together beautifully. Your delicious Jjamppong broth is ready! Enjoy it hot as is, or add your favorite seafood and vegetables for a complete Jjamppong noodle soup.
