Jjamppong
This is not your typical jjamppong. Your typical jjamppong is a spicy seafood based soup. This is basically just pork belly and bean sprouts. In fact, the way I see this dish is basically a vessel for consuming a large amount of bean sprouts. That's pretty much what my first exposure to it was, actually! I had it on Jeju Island (similar flavor profile, not spicy) where I very much needed something lighter, more vegetables, and this was a godsend. I think it's a fantastic light soup that serves as a perfect vessel for consuming tons of veggies. Jjamppong itself is a weird Korean / Chinese fusion ... this is pretty much just some weird Chinese concoction.
Active Time: 30 min
Total Time: 30 min
Ingredients
> pork belly (1/2 lb, thinly sliced)
> bean sprouts (1 small bag)
> onion (1/2, thinly sliced)
> (optional) carrot (1, halved and thinly sliced)
> green onion (couple stalks, roughly chopped)
> garlic (3 cloves, minced)
> dried red pepper (5)
> MSG (1 tsp)
> soy sauce (1 tbsp)
> oyster sauce (1 tbsp)
> salt / chicken bouillon as needed
> (optional) gochugaru (3 tbsp)
> a little bit of white pepper
Instructions
1. In a large pot, stir-fry the pork belly for a couple of minutes.
2. Add the green onion, garlic, and dried red pepper, and stir fry for ~1 minute
3. Add the thinly sliced onion and carrot, and stir fry for another few minutes.
4. Add all the seasonings, stir fry for ~30s, then add just enough water to cover.
5. Bring it to a simmer, let it cook for a couple of minutes. Then add the beansprouts, try to submerge to the best of your ability, and let cook for ~1m.
6. Serve and enjoy!