Spicy and Flavorful Seafood and Vegetable Jjamppong
Rich Jjamppong with Abundant Seafood and Fresh Vegetables
On a rainy day like today, a hot and spicy soup is just what you crave! We’ve made Jjamppong packed with seafood and vegetables. This hearty dish offers a deep, refreshing broth and a variety of textures, perfect for warming you up.
Main Ingredients
- 2 packs frozen mixed seafood (180g each)
- 5-6 napa cabbage leaves (baby head variety)
- 2-3 heads baby bok choy
- 1-2 king oyster mushrooms
- 1/2 onion
- 1/2 leek
- 1 handful garlic (10-12 cloves)
- 3 Korean green chili peppers (adjust to spice preference)
- 1/2 cup soju (100ml)
Spicy Broth Ingredients
- 1 pack store-bought beef bone broth (500ml)
- 1 liter water
- 2 Tbsp chicken stock
- 1/2 Tbsp salt
- 4 Tbsp chili oil
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 pack store-bought beef bone broth (500ml)
- 1 liter water
- 2 Tbsp chicken stock
- 1/2 Tbsp salt
- 4 Tbsp chili oil
- 2 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Thaw the 2 packs of frozen mixed seafood.
Step 2
Place the seafood in a wide bowl for thawing. If you have time, thawing it in the refrigerator overnight is a great way to preserve its fresh taste.
Step 3
For quicker thawing, fill the bowl with cold water and let it sit for about 30 minutes. Once thawed, rinse it once and drain thoroughly to remove excess water. Add half a cup of soju to the drained seafood, toss to coat evenly, and set aside while you prepare the vegetables. This helps remove any fishy odors.
Step 4
Wash the napa cabbage leaves thoroughly. Trim off the very bottom end of the core for cleaner preparation.
Step 5
Cut the cabbage into bite-sized pieces, ensuring they are large enough to be satisfying in the soup.
Step 6
Wash the baby bok choy cleanly, keeping the leaves and stems together.
Step 7
Cut the bok choy into pieces that are about 3-4 segments thick if the stems are wide, and then into manageable lengths.
Step 8
Select 1 to 2 king oyster mushrooms depending on their size. These will add a wonderful texture and flavor.
Step 9
Slice the king oyster mushrooms into bite-sized pieces, similar to how you prepared the other vegetables.
Step 10
Your stir-fry vegetables – napa cabbage, baby bok choy, and king oyster mushrooms – are now ready.
Step 11
Slice half an onion into strips about 0.5cm thick. Cut half a leek diagonally into large pieces for added aroma.
Step 12
Prepare the whole garlic cloves by washing them and removing the ends.
Step 13
Slice the garlic cloves thinly into rounds, about 0.3cm thick. This will release a fragrant garlic aroma when sautéed.
Step 14
Cut 3 Korean green chili peppers in half. If you prefer it spicier, leave the seeds in or use more peppers. If you don’t like spice, you can omit them entirely.
Step 15
Finely julienne the halved green chili peppers. Do not rinse the seafood that was soaked in soju; lift it directly from the soju to use in the next step.
Step 16
Lightly heat a wide pot or pan over medium heat. Once warm, add the 4 Tbsp of chili oil.
Step 17
Before the chili oil gets too hot, add the sliced garlic and julienned green chilies. Sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Step 18
Once the garlic and chilies are fragrant, add 2 Tbsp of gochugaru (Korean chili flakes) and stir-fry for about 30 seconds more. This infuses the chili oil with deeper flavor. Keep the heat moderate to prevent burning.
Step 19
Add the seafood (drained from the soju) to the pan. Stir-fry over high heat until it’s about half-cooked. This helps evaporate excess moisture released from the seafood.
Step 20
Once the seafood is partially cooked, pour in the 500ml of store-bought beef bone broth and 1 liter of water to create the soup base.
Step 21
Bring the soup to a rolling boil. Then, add 2 Tbsp of chicken stock and 1/2 Tbsp of salt to season. Stir well.
Step 22
Add all the prepared vegetables (cabbage, bok choy, mushrooms) to the seasoned, boiling broth.
Step 23
Once the broth returns to a boil after adding the vegetables, add the sliced onion and leek. Let it simmer briefly until the vegetables are tender but still have a slight bite.
Step 24
Let the Jjamppong simmer for another moment over high heat, tasting and adjusting the seasoning as needed. You can add more salt or gochugaru to suit your preference.
Step 25
Ladle the finished, hearty Jjamppong into serving bowls. For a complete meal, you can cook noodles separately and pour the hot broth and ingredients over them. Enjoy your delicious, warm, and spicy bowl of Jjamppong!
