Champon

Method

1. 1 Blanch the pork and chicken bones for 8 minutes, then rinse off the foam.
2. 2 Simmer the bones over medium heat for 2 hours and 30 minutes, keeping the water constantly simmering until the broth turns cloudy white.
3. 3 Sauté the shrimp, squid, pollock fish cakes, and vegetables in pork fat over high heat for 4 minutes; sautéing in pork fat is the key to creating the distinctive flavor.
4. 4 Pour the broth into the pan with the stir-fried vegetables and bring to a boil for 3 minutes to allow the broth to infuse the vegetables with flavor.
5. 5 Add the fresh noodles directly to the pan and cook for 4 minutes; chanpon means mixed, so the noodles are cooked together rather than boiled separately.
6. 6 Scoop the contents of the pan into a bowl and sprinkle with fried garlic.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 2: simmer the bones under high pressure for 55 minutes, then release the pressure naturally; the broth will still be cloudy because the pressure strongly breaks down the gelatin.