Spicy and Refreshing Jjamppong (Korean Seafood Noodle Soup) by Chef Baek
Spicy and Refreshing Jjamppong (Korean Seafood Noodle Soup) by Chef Baek
Craving a Bowl of Spicy Noodle Soup? Make Jjamppong at Home!
This recipe offers a homemade version of Jjamppong, inspired by Chef Baek’s delightful cooking. Enjoy the rich, spicy broth and abundant seafood that make this dish perfect for a comforting meal or even a hangover cure.
Main Ingredients- 1 Onion, thinly sliced
- 1/2 Zucchini, thinly sliced
- 1/4 Carrot, thinly sliced
- 1 handful of Chives (optional)
- 2-3 leaves of Napa Cabbage (or regular cabbage), cut into bite-sized pieces
- 1/2 Scallion, finely chopped
- 100g Pork (belly or neck recommended), thinly sliced or minced
- 150g Frozen Seafood Mix, thawed in cold water
Seasoning & Broth- 1/2 tsp Minced Ginger (or 1 inch piece of fresh ginger, minced)
- 2-3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- Pinch of Black Pepper
- 2 Tbsp Soy Sauce
- Coarse Salt, to taste
- 3-4 Tbsp Cooking Oil
- 5-6 cups Water (approx. 1-1.2L)
Jjamppong Noodles (Optional, store-bought can be used)- 200g All-purpose Flour
- 100ml Water
- Pinch of Salt
- 1/2 tsp Minced Ginger (or 1 inch piece of fresh ginger, minced)
- 2-3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- Pinch of Black Pepper
- 2 Tbsp Soy Sauce
- Coarse Salt, to taste
- 3-4 Tbsp Cooking Oil
- 5-6 cups Water (approx. 1-1.2L)
Jjamppong Noodles (Optional, store-bought can be used)- 200g All-purpose Flour
- 100ml Water
- Pinch of Salt
Cooking Instructions
Step 1
First, prepare your vegetables for the Jjamppong. Wash and peel the onion, zucchini, and carrot, then slice them thinly into strips. This ensures they cook evenly and absorb the broth’s flavor beautifully.
Step 2
Cut the napa cabbage into large pieces and finely chop the scallions. Wash the chives and cut them into appropriate lengths for adding at the end. (Chef Baek used regular cabbage, but napa cabbage works wonderfully too! Chives add a lovely freshness, so try to include them if possible.)
Step 3
If you don’t have pre-minced ginger, peel and finely mince about a 1-inch piece of fresh ginger. Ginger is key to removing any unwanted seafood odors and adding a refreshing depth to the broth.
Step 4
Prepare your pork by thinly slicing or mincing it. Pork belly or neck cut is ideal for its balanced fat content, which adds richness to the dish. (Feel free to use other cuts of pork if preferred.)
Step 5
Thaw the frozen seafood mix in cold water and drain it well. (Chef Baek used whole squid, but a seafood mix is a convenient way to enjoy various ocean flavors.)
Step 6
Heat a generous amount of cooking oil in a deep pan or wok over medium-low heat. Add the chopped scallions and minced ginger, and sauté slowly until fragrant. This step, creating ‘scallion oil,’ is crucial for building a deep, flavorful broth. Be careful not to burn them.
Step 7
Once the scallion oil is fragrant, add the sliced pork and stir-fry until it’s mostly cooked. Then, add the thawed seafood mix and stir-fry briefly. Seafood cooks quickly, so avoid overcooking to keep it tender.
Step 8
Push the ingredients to the side of the pan and pour in the soy sauce. Let it caramelize slightly for a moment before mixing everything together. This enhances the soy sauce’s flavor and gives the dish a beautiful color.
Step 9
Now, add the sliced onions and stir-fry until they become translucent. This process brings out their natural sweetness, adding another layer of flavor to the broth.
Step 10
Add the remaining vegetables (zucchini, carrot, cabbage) and the seafood mix to the pan. Stir-fry over high heat for a short time to keep the vegetables crisp and vibrant.
Step 11
Stir in the gochugaru (Korean chili flakes) and cook for another minute until fragrant. This step deepens the spicy flavor and gives the Jjamppong its signature red hue. Stir continuously to prevent burning.
Step 12
Pour in 5-6 cups of water (about 1-1.2L) and bring to a boil. Once boiling, season with coarse salt and black pepper to taste. Adjust the seasoning as needed. (It’s best to get the broth seasoning right at this stage before adding the noodles.)
Step 13
Finally, add the prepared chives and cook for just another moment before turning off the heat. Chives wilt quickly, so adding them last preserves their fresh aroma and color. Your delicious Jjamppong broth is now ready!
Step 14
(Optional) To make your own Jjamppong noodles: Combine all-purpose flour with a pinch of salt dissolved in water. Gradually add the salted water to the flour, mixing until a dough forms. Knead until smooth, then wrap in plastic and let it rest in the refrigerator for at least 30 minutes for a chewier texture. (You can also use store-bought Jjamppong noodles or even Korean knife-cut noodles, Kalguksu.)
Step 15
Generously dust a tray or large plate with flour to prevent the noodles from sticking together once they’re cut.
Step 16
On a lightly floured cutting board, place the rested dough and divide it in half. (Keep the dough covered with a damp cloth while you work to prevent it from drying out.)
Step 17
Use a rolling pin to flatten the dough as thinly as possible. Sprinkle more flour on top after rolling. (This is a crucial step to prevent the layers from sticking when you fold the dough.)
Step 18
Fold the thinly rolled dough 3-4 times, then slice it thinly into noodle shapes, similar to Kalguksu noodles. The thinner you slice, the chewier the texture will be.
Step 19
Gently shake the sliced noodles onto the floured tray, separating them. Ensure they are not clumped together so they cook evenly.
Step 20
Bring a large pot of water to a rolling boil. Add the fresh noodles and cook for about 2-3 minutes until al dente. Stir gently at first to prevent them from sticking.
Step 21
Drain the cooked noodles well using a colander and place them in your serving bowls.
Step 22
Ladle the hot, rich Jjamppong broth and generous toppings over the noodles. Your homemade Jjamppong is now complete! Enjoy your delicious meal!
