Jjamppong is one of the dishes I have failed to make the most at home.

Honestly, I can get the hang of making kimchi stew or soybean paste stew after just a few tries, but with jjamppong, it strangely takes about ten attempts before I have that moment of realization, "Ah, this is the flavor!"

So, I think jjamppong is a dish that is both easy and difficult.

Why is it difficult, you ask? The ingredients are pretty simple. Just green onions, pork, squid, shrimp, mussels, cabbage, and onions will do.

However, if the order of frying, heat control, broth thickness, and timing of adding chili powder are even slightly off, you won't get that refreshing broth flavor you enjoy at a Chinese restaurant.

On the other hand, if you master this order, you can make incredibly delicious jjamppong at home.

For those trying it for the first time, I want to advise you not to be too ambitious.

I have also ruined jjamppong a few times by trying to add everything to make it perfect.

So, I have a recommended method. Think of one jjamppong ramen as your standard.

Use only about half of the seasoning packet from the jjamppong ramen and mix it with the broth you make, trying it two or three times.

This way, it's less overwhelming, and you quickly get a sense of what jjamppong broth tastes like.

After that, you can challenge yourself without the ramen seasoning.

The most important secret in a Chinese restaurant is surprisingly not fancy seasonings.

It's actually green onion oil. Start by slowly frying 1 cup of finely chopped green onions and 1 tablespoon of minced ginger in 3 tablespoons of olive oil to release the aroma of the green onions.

This aroma creates the base flavor of jjamppong. Once the aroma rises, add the pork cut into bite-sized pieces and stir-fry.

When the meat is cooked, add the squid, and when the squid starts to cook, add 3 tablespoons of soy sauce and stir-fry gently.

The smoky aroma that develops during this process is really important.

For soft tofu stew, the flavor of chili oil with chili seeds is crucial as well. The same goes for spicy beef soup.

Next, add the cabbage and onions and stir-fry until the onions become translucent.

Then, add zucchini, carrots, and minced spicy peppers, and when the vegetables are slightly wilted, add 3 tablespoons of chili powder.

Here, the key is to fry the chili powder in the oil first instead of adding it directly to the broth. This way, the color is beautiful and the flavor is deep.

Now, pour in anchovy broth or water and bring it to a boil. Once the broth starts boiling, add the shrimp and mussels, and enhance the umami with 1 tablespoon of fish sauce.

As important as the broth in jjamppong is the noodles. Making hand-pulled noodles at home like in a Chinese restaurant is practically impossible.

It's easy to waste time trying to knead the dough. I recommend using fresh noodles for jjamppong from a Korean market or fresh Chinese noodles from the ramen section.

If you time the cooking just right, the texture will be chewy and pair really well with the broth you made at home. Giving strength to the broth while relying on store-bought fresh noodles is the most realistic approach.

Finally, adjust the seasoning with salt and chili powder, and you can also add 1 tablespoon of minced garlic according to your taste.

If you add chives just before turning off the heat, the aroma will come alive, bringing you closer to that feeling of eating at a Chinese restaurant.

If you make this broth, it's very versatile. If you add noodles, you get spicy jjamppong, and if you mix it with cold rice, you get jjamppong rice.

Jjamppong is not a dish you succeed at in one go. After making it about ten times, you will become familiar with heat control and adjust the amount of chili powder to your taste.

From that point on, you might prefer your own version of jjamppong over delivery. Don't be afraid of failure, and start by getting a little help from jjamppong ramen at first.

At some point, a day will definitely come when you think, "This is definitely our family's go-to dish!"