Today, let me show you how to make Jjamppong (Korean Spicy Seafood Noodle Soup). It’s something you can easily mess up at home, but with this recipe, you will never fail. Alright, are you guys ready? Let’s get started!
JJAMPPONG (2 Servings)
Ingredients:
- 2.8 oz (80g) pork belly (or pork leg, shoulder, etc.)
- 6 fresh/frozen shrimp
- 1 squid tube (or replace with frozen raw seafood mix, 200g)
- 3 handfuls of mussel
- 2-3 Napa cabbage leaves (or green cabbage)
- 1/2 yellow onion
- 2 baby bok choy
- 2 shiitake mushrooms
- 2-3 button mushrooms
- 2 green onions (30g)
- 1/2 chili pepper (optional)
- 3 tbsp neutral-tasting oil
- 2 tbsp minced garlic
- 1/4 tsp grated ginger
- 4.5 cups (1,080 ml), divided
- 2 servings jjajangmyeon noodles (중화면) (or ramen noodles, udon noodles, etc.)
Seasonings:
- 1/2 tbsp soy sauce
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 2 tbsp sake (or mirin, white wine, dry sherry)
- 1 tbsp oyster sauce
- 1.5 tbsp chicken bouillon powder (or concentrated chicken stock)
- 1 tsp salt
- 1/4 tsp ground white pepper (or black pepper)
PREP INGREDIENTS
1. Pork: Cut the pork into bite-sized pieces.
2. Shrimp: Peel and devein the shrimp.
3. Squid: Take a squid. Separate the head from the body. Peel the skin off. Score the inside diagonally and cut it into bite-sized pieces.
4. Mussels: Place 3 handfuls of mussels in a bowl and thoroughly wash them under cold water.
5. Napa cabbage: Cut frilly yellow-green parts into bite-sized pieces. Thinly slice the stems.
6. Onion: Slice the onion, about 1/2 inch in thickness.
7. Baby bok choy: Cut off the ends. Cut them in half if they’re too big.
8. Mushrooms: Cut 2 shiitake mushrooms into quarters. Thinly slice 2-3 button mushrooms.
9. Green onions: Cut them into long strips (or thinly slice). Thinly slice 1/2 chili pepper (if using).
NOTE:
- This recipe moves fast so make sure you have everything ready ahead of time.
BLANCH SEAFOOD
1. Bring a pot of water to a boil.
2. Add the chicken bouillon powder (1 tsp). Blanch your seafood for 1 minute. Drain and set aside.
STIR-FRY INGREDIENTS
1. In a wok, heat the oil (3 tbsp) over medium heat. Once it’s heated, add the garlic and ginger. Saute for 2 minutes or until fragrant.
2. Increase the heat to medium-high. Add the pork and stir-fry it for 1 minute or until it’s cooked on the outside.
3. Add the soy sauce, green onions, and stir-fry it for another 1 minute. Put the rest of the vegetables and stir-fry everything.
4. Once the vegetables are slightly cooked, add Korean chili pepper flakes and keep stirring until you get the beautiful red color. To prevent chili pepper flakes from burning, add the sake and stir-fry for another 1-2 minutes.
ADD WATER & COOK NOODLES
We will add water. But if you add water all at once, it’s very hard to get the deep broth. Thus, we will add water a little bit at a time. (three times)
1. Add 1.5 cups (360ml) water to the wok. Bring it to a boil over high heat and boil for 3 minutes.
2. Add 1.5 cups (360ml) water and simmer for 3 minutes.
3. Add the remaining 1.5 cups (360ml) water. Add the oyster sauce, chicken bouillon powder, salt and pepper, and all the blanched seafood. Simmer for 4 minutes. Taste and check if it’s okay for you. If it’s a little salty, you’re good to go.
4. Meanwhile, bring a pot of water to a boil. Cook the noodles according to the package instructions. Rinse the noodles under cold water to get rid of any starch. (Don’t throw away the pasta water yet. Use that water to warm up your noodles again).
5. Divide the noodles into serving bowls. For a prettier presentation, try to put the fancy ingredients (such as shrimp or squid) in the center and put the mussels around them. Enjoy~!
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Jjamppong
(Korean Spicy Seafood Noodle Soup)
2
servingsIngredients
2.8 oz (80g) pork belly (or pork leg, shoulder, etc.)
6 fresh/frozen shrimp
1 squid tube (or replace with frozen raw seafood mix, 200g)
3 handfuls of mussel
2-3 Napa cabbage leaves (or green cabbage)
1/2 yellow onion
2 baby bok choy
2 shiitake mushrooms
2-3 button mushrooms
2 green onions (30g)
1/2 chili pepper (optional)
3 tbsp neutral-tasting oil
2 tbsp minced garlic
1/4 tsp grated ginger
4.5 cups (1,080 ml), divided
2 servings jjajangmyeon noodles (중화면) (or ramen noodles, udon noodles, etc.)
- Seasonings:
1/2 tbsp soy sauce
2 tbsp sake (or mirin, white wine, dry sherry)
1 tbsp oyster sauce
1.5 tbsp chicken bouillon powder (or concentrated chicken stock)
1 tsp salt
1/4 tsp ground white pepper (or black pepper)
Directions
- Prep Ingredients
- Cut the pork into bite-sized pieces. Peel and devein the shrimp. Take a squid. Separate the head from the body. Peel the skin off. Score the inside diagonally and cut it into bite-sized pieces. Thoroughly wash the mussels under cold water.
- Cut frilly yellow-green parts of cabbage into bite-sized pieces and thinly slice the stems. Slice the onion, about 1/2 inch in thickness. Take 2 baby bok choy. Cut off the ends and cut them in half if they’re too big.
- Cut 2 shiitake mushrooms into quarters. Thinly slice 2-3 button mushrooms. Cut the green onions into long strips (or thinly slice). Thinly slice 1/2 chili pepper (if using).
- Blanch Seafood
- Bring a pot of water to a boil. Add the chicken bouillon powder (1 tsp). Blanch your seafood for 1 minute. Drain and set aside.
- Stir Fry Ingredients
- In a wok, heat the oil (3 tbsp) over medium heat. Once it’s heated, add the garlic and ginger. Saute for 2 minutes or until fragrant. Increase the heat to medium-high. Add the pork and stir-fry it for 1 minute or until it’s cooked on the outside.
- Add the soy sauce, green onions, and stir-fry it for another 1 minute. Put the rest of the vegetables and stir-fry everything. Once the vegetables are slightly cooked, add Korean chili pepper flakes and keep stirring until you get the beautiful red color. To prevent chili pepper flakes from burning, add the sake and stir-fry for another 1-2 minutes.
- Add Water and Cook Noodles
- Add 1.5 cups (360ml) water to the wok. Bring it to a boil over high heat and boil for 3 minutes. Add 1.5 cups (360ml) water and simmer for 3 minutes. Add the remaining 1.5 cups (360ml) water. Add the oyster sauce, chicken bouillon powder, salt and pepper, and all the blanched seafood. Simmer for 4 minutes. Taste and check if it’s okay for you. If it’s a little salty, you’re good to go.
- Meanwhile, bring a pot of water to a boil. Cook the noodles according to the package instructions. Rinse the noodles under cold water to get rid of any starch. (Don’t throw away the pasta water yet. Use that water to warm up your noodles again).
- Divide the noodles into serving bowls. For a prettier presentation, try to put the fancy ingredients (such as shrimp or squid) in the center and put the mussels around them. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- This recipe moves fast so make sure you have everything ready ahead of time.
1 Comment
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