Master Chef Lee Yeon-bok’s Rich Seafood Jjamppong

Homemade Seafood Jjamppong Inspired by Chef Lee Yeon-bok’s Recipe from Al-Toran

I was inspired to recreate Chef Lee Yeon-bok’s Jjamppong recipe from the TV show ‘Al-Toran’ and decided to make it at home! I added even more generous portions of seafood, and the resulting broth is incredibly deep and flavorful. The chewy seafood and crisp vegetables create a wonderfully satisfying texture. While I wished for homemade noodles to make it even more perfect, I found a delicious alternative by enjoying the flavorful broth with rice. This Jjamppong recipe, trusted and shared by Chef Lee Yeon-bok, is definitely worth trying at home! Wishing you a delicious weekend! ♡

Recipe Info

Category : Noodles & Dumplings
Ingredient Category : Seafood
Occasion : Everyday
Cooking : Boil / Simmer
Servings : 5 servings
Difficulty : Intermediate

Seafood & Vegetables

8 Shrimp (peeled and deveined)
6 Abalones (scrubbed clean, meat removed from shell, thinly sliced)
1 cup Squid (cut into bite-sized pieces)
2 cups Clams (purged and rinsed thoroughly)
1 cup Pork (thinly sliced, like for curry)
2 handfuls Napa Cabbage (cut into manageable pieces)
1/2 Onion (thinly sliced)
A little Wood Ear Mushrooms (soaked and cleaned)
A bit of White part of Leek (chopped)

Broth & Seasoning

5 cups Water
2 cups Clam Broth (using the water from boiling clams adds depth)
1 Tbsp Oyster Sauce
2 Tbsp Soy Sauce
2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
1 Tbsp Minced Garlic
1 Tbsp Grapeseed Oil (or vegetable oil)
2 Tbsp Chicken Powder (optional, for richer umami)
1 tsp Vietnamese Chili Powder (for extra spiciness, optional)
Salt to taste

Cooking Instructions

Step 1

First, soak the dried wood ear mushrooms in lukewarm water for at least 30 minutes until fully rehydrated. Once softened, rinse them thoroughly under running water to remove any debris, then cut them into desired bite-sized pieces and set aside.

Step 2

Peel and thinly slice the onion. Wash the napa cabbage and cut it into 3-4 cm pieces. It’s best not to cut them too small, as they will shrink when cooked.

Step 3

Peel and devein the shrimp. Scrub the abalones clean, remove the meat from the shells, and slice them thinly. Cut the squid into bite-sized pieces. Thoroughly rinse the purged clams. Thinly sliced pork, similar to what’s used for curry, works well.

Step 4

Heat grapeseed oil in a deep pan or wok over medium-high heat. Add the sliced pork and stir-fry until cooked. Then, add soy sauce and gochugaru, stirring constantly to release their fragrance without burning. Stir in the minced garlic and Vietnamese chili powder and sauté briefly.

Step 5

Add the sliced onion, napa cabbage, and wood ear mushrooms to the pan. Stir-fry until the vegetables soften slightly. Next, add all the prepared seafood and stir-fry quickly. Be careful not to overcook the seafood, as it can become tough; cook just until it changes color.

Step 6

Pour in the water and clam broth. Add the oyster sauce and chicken powder (if using) and stir well. Bring the broth to a boil, then reduce the heat to medium-low and simmer for about 5-10 minutes to allow the flavors to meld. Season with salt to taste.

Step 7

While the jjamppong broth is simmering, cook the noodles according to package directions in a separate pot of boiling water. Once cooked, rinse the noodles under cold water to remove excess starch, then drain them well in a colander. This helps keep the noodles firm and prevents them from getting mushy.

Step 8

Finally, gently drizzle the beaten egg into the simmering jjamppong broth in a swirling motion. Let it cook until the egg is just set. This adds a touch of richness and a smooth texture to the broth.

Step 9

Place the drained noodles into a serving bowl. Ladle the hot jjamppong broth generously over the noodles, ensuring plenty of seafood and vegetables are included. Garnish with chopped white leek if desired for extra freshness and visual appeal.