Rich and Refreshing Baek Jong Won’s Jjamppong Soup Recipe
Rich and Refreshing Baek Jong Won’s Jjamppong Soup Recipe
Easy Homemade Baek Jong Won’s Jjamppong Soup Recipe: A Complete Guide
Make Baek Jong Won’s incredibly flavorful and comforting Jjamppong soup easily at home! After trying it a few times, you’ll find yourself making it frequently. Enjoy a taste that rivals restaurant-quality with a hearty mix of seafood, vegetables, and pork.
Main Ingredients- 2 handfuls Cabbage (approx. 200g)
- 1 handful Pork (belly or shoulder) (approx. 100g)
- 1/2 King Oyster Mushroom
- 1 handful Shrimp (cocktail or medium-sized) (approx. 10 pcs)
- 15 Mussels
- 1/3 Zucchini
- 1/4 Carrot
- 1/2 handful Dried Glass Noodles (approx. 30g)
- 2 handfuls Green Onions (approx. 100g)
Cooking Instructions
Step 1
First, prepare all the ingredients for the Jjamppong soup. Cut the cabbage into large pieces, and thinly slice the zucchini and carrot into half-moon shapes. Separate the king oyster mushroom into strands after removing the base. Cut the pork into bite-sized pieces, and thoroughly wash the shrimp and mussels. It’s best to soak the dried glass noodles in cold water for about 30 minutes.
Step 2
The secret to a deep and refreshing broth! Make a broth by boiling anchovies and dried kelp, or use a pre-made broth. Using broth instead of plain water will significantly enhance the umami and elevate the flavor of your Jjamppong soup.
Step 3
Shall we start cooking? Lightly oil a pot and add the large-cut green onions. Stir-fry over medium-low heat until fragrant. Once the green onions turn golden brown, you’ll have delicious green onion oil.
Step 4
Once the green onion oil is fragrant, add the sliced pork and stir-fry over high heat. Season the pork with a pinch of salt and pepper for better flavor. When the pork is about halfway cooked, add 1 tsp of minced garlic and stir-fry together to infuse the garlic aroma.
Step 5
When the pork is somewhat cooked, add the large-cut cabbage first and stir-fry. Frying the cabbage thoroughly until it becomes translucent will bring out its sweetness, adding a deep flavor to the Jjamppong soup. Next, add the zucchini and carrot and stir-fry a little more.
Step 6
Once the vegetables are lightly stir-fried, add 2 Tbsp of gochugaru and 2 Tbsp of oyster sauce. Stir-fry everything together evenly, being careful not to burn the seasoning. The gochugaru will release a spicy aroma as it fries in the oil, and the oyster sauce will add umami.
Step 7
Now, add the prepared shrimp and stir-fry them together. As the shrimp begin to turn pink, add a pinch of black pepper to eliminate any fishy smell and enhance the flavor. Taste and adjust the seasoning with salt if needed.
Step 8
When the ingredients have wilted and softened, pour in the prepared broth (or water) so it just covers the ingredients. Pouring just enough to partially submerge the ingredients will allow their flavors to meld deeply.
Step 9
Once the broth starts boiling after adding it, add the king oyster mushrooms. King oyster mushrooms cook quickly and can become mushy if overcooked, so add them when the soup comes to a boil.
Step 10
When the soup comes to a rolling boil again, add the cleaned mussels. The mussels are almost cooked when they start to open their shells, so avoid cooking them for too long to prevent them from becoming tough.
Step 11
Once all ingredients are harmoniously cooked, check and adjust the seasoning one last time. Adjust with oyster sauce or salt as needed. If you prefer it spicier, you can add finely chopped Cheongyang chili peppers at this stage for an extra kick. Finally, add the soaked glass noodles and let it simmer briefly. Your delicious Jjamppong soup is now ready to be enjoyed!
