Cycle 17 – Item 208
Post 6,052
1 (Sat) August 2026
Jjambbong – From Scratch (Mostly)!
3.0
by me
at home
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and IZ
Out of the blue, IZ challenged me to make jjambbong at home, from scratch. Challenge accepted.
In researching a recipe, I found countless content on YouTube about eating jjambbong, but very little on cooking it – not surprised, as jjambbong isn’t really a dish that people make at home, and so not much demand for how-to videos. I went with one (sort of) from Lee Yeon Bok, an actual chef of Korean-Chinese cuisine (see Classic Jjambbong).
Not entirely from scratch, as the stock and noodles came out of a package. Stock, I could easily make on my own, but ran across the product in the store and decided to minimize at least that one step. But the vast majority of restaurants these days also use factory-made noodles, so that’s perfectly legit. Everything else, all me.
Having never made anything remotely like it, I had no idea what to expect.
Very, very nice. The only major flaw, immediately apparent, was too much gochugaru, making the broth too spicy (for my tastes) (next time: 1.5 tablespoons per serving); also, I used standard gochugaru, which didn’t fully dissolve, leaving a trace of grittiness (next time: fine grind). But otherwise, the jjammbong tasted close to the real thing.
To expedite the prep next time, I will go with just chadolbagi (shaved beef brisket) for the proteins, and omit the carrots and zucchini from the veg.
(See RESTAURANTS IN KOREA)
(See GLOBAL FOOD GLOSSARY)
(See HANSIK)
(See BOOZE)
(See PULMUONE)