Clear and Deep Flavor: Homemade White Jjamppong Recipe
Beat the Heat with This Easy-to-Make Spicy White Jjamppong!
Craving Jjamppong even at home? This recipe makes it wonderfully simple to create a delicious White Jjamppong that’s perfect for any meal. Its refreshing broth and generous seafood will help you beat the heat! For the full detailed recipe, visit the Kkaejjaengi blog: https://blog.naver.com/yejin1108/222464418106
Broth Ingredients for Deep Flavor
- 1 dried pollock head
- 1 handful of radish
- 2 servings of water (approx. the amount for 2 servings of instant noodles)
Fresh Seafood and Vegetables
- 2 Tbsp olive oil
- 1/2 onion (thinly sliced)
- 3 stalks of bok choy (trim ends and cut into large pieces)
- 2 Vietnamese chili peppers (adjust for spice level, can substitute with 1 Korean Cheongyang chili pepper)
- 4 cloves garlic (minced)
- 1 handful of green onions (chopped)
- 2 shiitake mushrooms (stems removed, sliced)
- 1 bag of oysters (rinsed clean)
- A pinch of black pepper
- 2 Tbsp olive oil
- 1/2 onion (thinly sliced)
- 3 stalks of bok choy (trim ends and cut into large pieces)
- 2 Vietnamese chili peppers (adjust for spice level, can substitute with 1 Korean Cheongyang chili pepper)
- 4 cloves garlic (minced)
- 1 handful of green onions (chopped)
- 2 shiitake mushrooms (stems removed, sliced)
- 1 bag of oysters (rinsed clean)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the deep and refreshing broth. In a pot, combine 1 dried pollock head, 1 handful of radish, and 2 servings of water (about the same amount as for 2 servings of instant noodles). Bring to a boil over high heat and simmer for 20 minutes to extract the flavor.
Step 2
Now, let’s stir-fry the vegetables to add depth to your Jjamppong. Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the thinly sliced 1/2 onion, 2 Vietnamese chili peppers, 4 cloves of minced garlic, and 1 handful of chopped green onions. Stir-fry quickly without burning to release their aromas.
Step 3
Sauté until the garlic is slightly golden and fragrant, then pour in the prepared pollock broth. Let it simmer to combine the flavors of the broth and vegetables.
Step 4
Add the fresh seafood and mushrooms and simmer for another 10 to 15 minutes. Add the 2 sliced shiitake mushrooms and the 1 bag of rinsed oysters. If you have other seafood like shrimp or squid at home, feel free to add them now for a richer dish.
Step 5
To further enhance the umami of the Jjamppong broth, add a bit of chicken stock. Use about a fingernail-sized amount if it’s powder, or about 2 tablespoons if it’s liquid. (Adjust to your taste.)
Step 6
Allow all the ingredients to simmer together until the flavors meld beautifully. Finally, add the 3 large pieces of bok choy and cook just until they are slightly wilted. Your White Jjamppong is ready! Serve in a bowl and enjoy this delicious meal.
