I Fried Makchang and Put It in Jjamppong! — Highlights

Daegu Makchang Jjamppong — Double the Richness

Fourth stop in the Paldo Hong Kong Banjeom project: Daegu makchang jjamppong. This 60-second vertical short packs in one tasting chapter: frying the makchang and adding it to a doenjang sauce infused with smoky wok aroma, the 'Only three pieces of makchang?' twist, the verdict that 'the broth has no makchang smell at all and the jjamppong is rich and nutty,' and finishing the whole bowl. Source: Baek Jong-won PAIK JONG WON.

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