17.265 Jjambbong – From Scratch, Take 3

Cycle 17 – Item 265

Post 6,109

27 (Sun) September 2026

Jjambbong – From Scratch, Take 3

2.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and IZ

Third attempt (see previously 17.215 Jjambbong – From Scratch, Take 2) – partly hit, partly miss.

On the positive, I was happy to confirm that packaged Korean kal guksu substitute just fine for so-called “Chinese” noodles, in fact much better than the brand available at Well-Being Mart (see for comparison 17.208 Jjambbong – From Scratch (Mostly)!).

Also, beef bone stock (see generally 5.022 Taste Test: Packaged Beef Bone Stock) significantly boosted the beefiness of the broth, well before adding brisket.

Technically, kal guksu should be flat, because of how they’re traditionally made (see generally 12.103 Dak Kal Guksu), but the round type is better for this application.

But I’ve yet to solve the gochugaru problem, which continues to remain a bit gritty.  This time, I tried to bloom them in the oil a bit longer, but it got kinda dark and slightly bitter.

(See RESTAURANTS IN KOREA)

(See GLOBAL FOOD GLOSSARY)

(See HANSIK)

(See BOOZE)

(See PULMUONE)

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