Flavorful & Spicy Seafood Jjamppong (Korean Noodle Soup)
Flavorful & Spicy Seafood Jjamppong (Korean Noodle Soup)
#KoreanNoodles #SeafoodSoup #SpicyNoodles #HomemadeJjamppong #RichSeafoodFlavor
Using the precious scallops gifted during the Lunar New Year, along with fresh cuttlefish, and some conch and shrimp from the freezer, I decided to make a wonderfully spicy and refreshing Jjamppong! With plenty of doubanjiang (spicy bean paste) and gochugaru (Korean chili flakes), I created a delicious, spicy, and invigorating broth. The ingredients are simple: bok choy, napa cabbage, and king oyster mushrooms! I used affordable vegetables and mushrooms, and to add a vibrant color, I included frozen vegetables for a bright orange hue. Would you like a comforting bowl of this cool and spicy Jjamppong?
Seafood- Whelk (or similar conch) 250g
- Top Shells (or similar conch) 10 pcs
- Cuttlefish 1 pc
- Scallop (from Sea Scallop) 1 pc
- Frozen Shrimp 10 pcs
Cooking Instructions
Step 1
First, prepare the seafood. For frozen seafood, it’s best to thaw it slowly in the refrigerator. If you’re short on time, you can speed up the process by placing it in a bowl of cold water. Never use a microwave to thaw seafood, just like you shouldn’t for frozen meat. Cut the cuttlefish into bite-sized pieces. Halve the whelk and top shells. The shrimp can be used as they are once thawed.
Step 2
Prepare the vegetables for the jjamppong. Chop the napa cabbage into bite-sized pieces. Trim the base of the bok choy and cut it into large sections. Slice the king oyster mushrooms similarly. Since we lack red vegetables for color, we’ll use frozen mixed vegetables (like carrots) to add vibrancy.
Step 3
Heat a pan over medium-low heat and add a bit of cooking oil. Sauté the chopped scallions and minced garlic until fragrant. Be careful not to burn the garlic.
Step 4
Once the aroma of scallions and garlic is released, add the prepared vegetables (napa cabbage, bok choy, king oyster mushrooms) and the frozen mixed vegetables. Stir-fry until the vegetables begin to soften slightly.
Step 5
When the vegetables are partially cooked, add all the prepared seafood (cuttlefish, conch, shrimp) and stir-fry together. Before the seafood is fully cooked, add about 1-2 tablespoons of rice wine or soju. Then, turn off the gas stove and use a kitchen torch to flambé the ingredients. This ‘fire show’ will infuse the seafood with a wonderful smoky aroma. (When using a torch, always prioritize safety and turn off the main gas flame first.)
Step 6
After the flambé, add the oyster sauce, doubanjiang, and gochugaru to the pan. Stir and fry everything together over high heat for a minute or two until the seasonings are well combined and coating the ingredients. Keep stirring to prevent burning.
Step 7
Once the seasonings are evenly distributed, add the chicken stock for an extra layer of umami flavor.
Step 8
Pour in the broth (or water) and black pepper. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently. This simmering process allows the flavors to meld and the broth to become rich and deeply flavored. This is where the magic happens for a truly delicious jjamppong broth.
Step 9
Meanwhile, bring a separate pot of water to a boil. Add the Chinese noodles and cook according to the package directions. Stir the noodles occasionally to prevent them from sticking together.
Step 10
Once the noodles are cooked, drain them and rinse under cold water to remove excess starch. Drain thoroughly. Arrange the noodles attractively in serving bowls.
Step 11
Ladle the piping hot seafood jjamppong broth over the noodles in the bowls. Here’s a pro tip for enjoying jjamppong at its best: after rinsing the noodles in cold water, briefly dip them in hot water before draining and adding the broth. This prevents the noodles from cooling down the broth, keeping your jjamppong piping hot throughout your meal. If you order jjamppong for delivery and the noodles come separately, briefly blanching them in boiling water before adding the hot broth can significantly enhance the flavor and texture, making your delivered jjamppong taste almost as good as freshly made!
