Chewy Hand-Pulled Noodle Jjamppong
Chewy Hand-Pulled Noodle Jjamppong
The Perfect Harmony of Spicy Broth and Chewy Noodles: Hand-Pulled Noodle Jjamppong
On chilly days when you crave a warm, comforting soup, try this special Jjamppong made with chewy hand-pulled noodles instead of regular noodles! This generous 5-serving recipe is perfect for the whole family to enjoy together. The spicy, flavorful broth infused with seafood and vegetables, combined with the delightfully chewy noodles, creates an unforgettable dish.
Main Ingredients- 13 Shrimp (peeled and deveined)
- 5 Bobtail Squid (cleaned, with cartilage and skin removed)
- Approx. 100g Pork Loin (cut into bite-sized pieces)
- 1/4 head Cabbage (cut into large pieces)
- 1/2 Zucchini (sliced into half-moons)
- 1 Onion (sliced)
- 4 Korean Hot Peppers (chopped, adjust to spice preference)
- A small amount of Carrot (julienned)
- A small amount of King Oyster Mushrooms (trim ends and shred)
- 2 Green Onions (cut into large pieces)
Hand-Pulled Noodle Dough- 1kg All-purpose Flour or Bread Flour
- 2 Eggs
- 1 tsp Salt
- 2 Tbsp Cooking Oil
- Approx. 500ml Water (adjust as needed for dough consistency)
Seafood Seasoning- A pinch of Salt
- 1 Tbsp Rice Wine or Mirin
Jjamppong Seasoning- 4 Tbsp Gochugaru (Korean chili flakes)
- Water (enough to make a rich broth)
- 2 Tbsp Chicken Stock (or kelp broth)
- 2 Tbsp Oyster Sauce
- Soy Sauce or Salt (to adjust seasoning)
- 1kg All-purpose Flour or Bread Flour
- 2 Eggs
- 1 tsp Salt
- 2 Tbsp Cooking Oil
- Approx. 500ml Water (adjust as needed for dough consistency)
Seafood Seasoning- A pinch of Salt
- 1 Tbsp Rice Wine or Mirin
Jjamppong Seasoning- 4 Tbsp Gochugaru (Korean chili flakes)
- Water (enough to make a rich broth)
- 2 Tbsp Chicken Stock (or kelp broth)
- 2 Tbsp Oyster Sauce
- Soy Sauce or Salt (to adjust seasoning)
- 4 Tbsp Gochugaru (Korean chili flakes)
- Water (enough to make a rich broth)
- 2 Tbsp Chicken Stock (or kelp broth)
- 2 Tbsp Oyster Sauce
- Soy Sauce or Salt (to adjust seasoning)
Cooking Instructions
Step 1
In a large bowl, combine half of the flour (500g) with 1 egg, 1 tsp salt, and 1 Tbsp cooking oil. Gradually add water while kneading until a dough forms a cohesive ball. (Add water slowly, checking the consistency.)
Step 2
Knead the dough vigorously for about 10 minutes until it becomes smooth and elastic. This step is crucial for achieving chewy noodles. If the dough is too sticky, add a little more flour; if it’s too dry, add a touch more water.
Step 3
Once well-kneaded, wrap the dough in plastic wrap or place it in a sealed bag. Let it rest in the refrigerator for at least 30 minutes. This resting period helps the dough become even chewier.
Step 4
Thaw the shrimp in cold water, then peel and devein them. For the bobtail squid, remove the cartilage and skin, clean thoroughly, and cut into bite-sized pieces.
Step 5
Prepare the vegetables for the Jjamppong. Chop the cabbage into large pieces, and slice the zucchini into half-moons. Slice the onion and julienne the carrot for color. Chop the Korean hot peppers for a spicy kick (adjust to your preference). Trim the ends of the king oyster mushrooms and shred them.
Step 6
Prepare the pork loin. If you don’t have pork loin, feel free to omit it. Cut it into bite-sized pieces.
Step 7
Cut the green onions into large pieces; they will add a refreshing aroma to the broth.
Step 8
Now, let’s cook the hand-pulled noodles. Bring a pot of water to a boil. Once boiling, take pieces of the rested noodle dough, flatten them thinly, and drop them into the boiling water. Cooking them thinly ensures they cook quickly and have a pleasant chewiness.
Step 9
Cooked hand-pulled noodles will float to the surface. As soon as they float, remove them from the pot and immediately rinse them in cold water. Rinsing in cold water prevents them from sticking together and maintains their chewy texture. Drain them thoroughly in a colander.
Step 10
Heat some cooking oil in a pan over medium heat. Add 1 Tbsp of minced garlic and sauté until fragrant. Be careful not to burn the garlic; use medium-low heat.
Step 11
Add the prepared shrimp and bobtail squid to the pan and stir-fry together. Cook just until the seafood is almost done, as overcooking will make it tough.
Step 12
Add a pinch of salt and 1 Tbsp of rice wine (or mirin) to season the seafood and remove any gamey odor. Once almost cooked, set aside on a plate.
Step 13
In a clean wok or pot, heat 2 Tbsp of cooking oil and add 1 Tbsp of minced garlic. Add the pork loin and stir-fry until browned.
Step 14
Once the pork is partially cooked, add all the prepared vegetables (cabbage, zucchini, onion, carrot, etc.) and stir-fry them together. Cooking over high heat for a short time will help retain the vegetables’ crispness.
Step 15
When the vegetables start to soften slightly, add 4 Tbsp of Gochugaru (Korean chili flakes) and stir-fry with the vegetables. Stir-fry over controlled heat to prevent the chili flakes from burning, which can result in a bitter taste. This step builds a deep, flavorful base.
Step 16
Continue stir-frying for another 1-2 minutes, ensuring the chili flakes are evenly distributed among the vegetables. This is where the delicious Jjamppong base is developed.
Step 17
Return the stir-fried shrimp and bobtail squid to the wok and mix them with the vegetables.
Step 18
Now it’s time to create the broth. Pour enough water into the wok to make a rich, slightly thick broth. The seafood and vegetables will provide plenty of flavor, but you can also use kelp or anchovy broth if desired.
Step 19
Once the broth comes to a boil, add 2 Tbsp of chicken stock and 2 Tbsp of oyster sauce for added umami. Stir well to dissolve the seasonings.
Step 20
Let the broth boil vigorously. Taste it and adjust the seasoning with salt if needed. Finally, add the large pieces of green onion and simmer for another 5 minutes to allow their fresh flavor to infuse into the broth.
Step 21
Your spicy and deeply flavorful Jjamppong broth is now complete! It looks absolutely mouthwatering.
Step 22
Ladle a generous portion of the pre-cooked chewy hand-pulled noodles into a serving bowl. Pour the hot, delicious Jjamppong broth over the noodles. Your hearty and flavorful ‘Hand-Pulled Noodle Jjamppong’ is ready to be enjoyed, no regular noodles needed!
