
English: 
jjampong recipe for 4 servings
making the broth
2 sheets of 3 x 3 cm kelp /dashima / konbu
1 small onion, chopped
1-2 Tbsp anchovies about 7-10 anchovies
5 cup (1250 ml) water
2 dried shiitake mushrooms
boil all ingredients using medium heat for 20 minutes
then reduce the heat, keep boiling for 20 minutes
other ingredients
8-10 leaves (250 gr) napa cabbage
1 small carrot, cut
2 scallions, cut
2-3 button mushrooms, sliced
125 gr chicken thigh, deboned and cut into bite sizes

German: 
Jjampong rezept, scharfe meersfruchte nudeln 
für 4 portionen
die brühe
2 blätter  3 x 3 cm kelp/seetang /dashima / konbu
1 kleine zwiebel, geschnitten
1-2 EL anchovies/getrocknete sardellen ungefähr 7-10 anchovies
5 becher (1250 ml) wasser
2 getrocknete shiitake
20 minuten kochen auf medium hitze
danach die hitze redusieren und weiter  kochen für noch 20 minuten
8-10 blätter (250 gr) china kohl
1 kleine karotte
2 fruhlingszwiebeln
2-3 champignon
125 gr Hahnchenschenkel, klein schneiden

German: 
mit 1/4 TL salz und 1/4 TL schwarze pfeffer würzen
8 shrimps
100 gr Tintenfisch
8 muschel
2-4 EL koreanische chilli  flöckchen (gochugaru)
1-2 EL pflanzliche öl
2-3 zehe Knoblauch, zerhackt
1 -2 TL zerhackte Ingwer

English: 
1/4 tsp salt
1/4 tsp black pepper
8 large shrimps
100 gr cleaned squid, cut into bite sizes
8 mussels, clenead
seasoning
2-4 tbsp korean hot chilli flakes (gochugaru), add more or less according to your preferences
combine with 1- 2 tbsp vegetable oil
2-3 cloves garlic, minced
1 -2 tsp minced garlics
saute the garlic and ginger paste in a heated vegetable oil

English: 
add chicken
add all vegetables
add the shrimps, squid and mussels
add the hot pepper paste
sieve the broth and add to the mixture
1 tbsp fish sauce
1 tsp salt
black pepper
cook the jajangmyeon noodle/ chinese style noodle

English: 
add some sesame oil
