Jjampong from Lucky Peach Magazine, Fall 2015 (#16): The Fantasy Issue (page 131) by David Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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  • Rinshin on August 11, 2016

    Wow, a spicy and complex flavor version of Japanese champon noodle. I loved the taste. I used my own frozen beef and seafood stock but added the other ingredients David Chang includes in his stock to what I already had. I used all the ingredients except fresh clams ( used frozen clams) and dry Japanese ramen that I can easily make into tasting like freshly made ramen noodle. The Japanese version of champon stock is normally made with pork with seafood added, but I really enjoyed this beef & seafood stock version too. Delicious!

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