Spicy and Flavorful Old-Fashioned Jjambbong
Spicy and Flavorful Old-Fashioned Jjambbong
Homemade Old-Fashioned Jjambbong (Serves 1-1.5)
Introducing a special homemade old-fashioned jjambbong recipe that rivals any Chinese restaurant! This dish evokes childhood memories with its rich broth, fresh seafood, and crisp vegetables. Following Chef Lee Yeon-bok’s recipe, you can recreate that authentic, deep flavor right in your own kitchen. The generous toppings and invigorating spicy broth are sure to whet your appetite for a satisfying meal!
Abundant Ingredients- 1/2 Onion (sliced)
- 40g Zucchini (half-moon slices)
- 3 Napa Cabbage leaves (cut into bite-sized pieces)
- 2 Scallions (chopped)
- 1-2 heads Bok Choy (washed clean)
- 2-3 Button Mushrooms (sliced)
- 2-3 Hot Peppers (sliced diagonally, seeds removed)
- 5-6 Dried Wood Ear Mushrooms (rehydrated and prepared)
- 1/2 Squid (scored and cut into bite-sized pieces)
- 3 Shrimp (peeled and deveined)
- 60g Pork Neck (cut into large pieces)
- 3 Tbsp Cooking Oil
- 600ml Water
Flavorful Seasonings- 2/3 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1/4 tsp Cheongyang Gochugaru (for extra spiciness)
- 1 Tbsp Oyster Sauce
- 1/2 Tbsp Soy Sauce
- 1/3 Tbsp Chicken Powder (or chicken bouillon powder)
- 1/2 tsp Salt (for seasoning adjustment)
- 2/3 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1/4 tsp Cheongyang Gochugaru (for extra spiciness)
- 1 Tbsp Oyster Sauce
- 1/2 Tbsp Soy Sauce
- 1/3 Tbsp Chicken Powder (or chicken bouillon powder)
- 1/2 tsp Salt (for seasoning adjustment)
Cooking Instructions
Step 1
First, wash all the vegetables thoroughly. Slice the onion, cut the zucchini into half-moons, and chop the napa cabbage into bite-sized pieces. Wash the bok choy clean and slice the button mushrooms. For the hot peppers, slice them diagonally and remove the seeds. Rehydrate the dried wood ear mushrooms in warm water until softened, then prepare them. Clean the squid and cut it into bite-sized pieces. Peel and devein the shrimp. Cut the pork neck into large pieces.
Step 2
Heat 3 tablespoons of cooking oil in a deep pot or wok over medium heat. Add the minced garlic and chopped scallions, and stir-fry until fragrant to create garlic-scallion oil. Be careful not to burn them while stir-frying.
Step 3
Once the aromatic oil is released, add the large pieces of pork neck and stir-fry until the surface is browned. The pork fat will render and add flavor. Then, add the diagonally sliced hot peppers and stir-fry together.
Step 4
When the pork is partially cooked, pour 1/2 tablespoon of soy sauce along the edge of the pan. Stir-frying it slightly until it caramelizes will add a deeper umami flavor. Mix well to coat the pork with the soy sauce.
Step 5
After stir-frying the pork and soy sauce, add all the prepared vegetables (onion, zucchini, napa cabbage, button mushrooms, rehydrated wood ear mushrooms) except for the bok choy. Stir-fry until the vegetables are slightly softened. Stir-frying over high heat quickly will help maintain the crispness of the vegetables.
Step 6
Once the vegetables are slightly tender, add 1 tablespoon of gochugaru and 1/4 teaspoon of Cheongyang gochugaru. Reduce the heat slightly to prevent the powders from burning, and stir well to coat the vegetables and meat evenly with the chili flakes. This step will bring out the signature red color and spicy aroma of jjambbong.
Step 7
Pour all 600ml of water into the stir-fried vegetables and meat. Bring to a boil over high heat. Once the broth is boiling vigorously, skim off any impurities to create a clear broth.
Step 8
When the broth is boiling, add 1/3 tablespoon of chicken powder, 1 tablespoon of oyster sauce, and 1/2 teaspoon of salt to season. Stir until all seasonings are dissolved. Taste and adjust the seasoning with salt or oyster sauce as needed.
Step 9
Finally, add the prepared squid, shrimp, and bok choy. Cook briefly until the seafood and bok choy are cooked through. This will complete the delicious jjambbong broth. Be careful not to overcook, as the seafood can become tough.
Step 10
Prepare the noodles separately. Boil plenty of water in a pot and cook the noodles. Once cooked, rinse them under cold water to firm up the texture, then briefly rinse them again with hot water to keep them warm. Place the noodles in a serving bowl. This method prevents the noodles from becoming mushy and keeps them delightfully chewy.
Step 11
Pour the hot jjambbong broth and toppings generously over the prepared noodles in the bowl. Now it’s time to enjoy your mouth-watering, spicy, and flavorful old-fashioned jjambbong. Enjoy!
