Spicy and Refreshing Abalone Jjamppong Rice Bowl
A Hearty Jjamppong Rice Bowl Made with Ingredients at Home
When the weather is hot and your appetite is lacking, here’s a jjamppong rice bowl made with ingredients from home, enhanced with fresh abalone. This dish is perfect for a revitalizing meal.
Main Ingredients
- 4 Abalones (cleaned)
- 1 Squid (cleaned and prepared)
- 1 bag Bean Sprouts (rinsed)
- 5 heads Bok Choy (trimmed and washed)
- 1 Onion (sliced)
- 1 Scallion (chopped)
- 10 King Oyster Mushrooms (trimmed and halved)
- 1/4 head Cabbage (coarsely shredded)
- 1/2 Bell Pepper (seeds removed, sliced)
- 1 bag Manila Clams (purged and washed)
- 1/4 Zucchini (half-moon slices)
Seasoning & Others
- 3 Tbsp Soy Sauce (Guk-ganjang)
- 2 Tbsp Minced Garlic
- 2 Tbsp Cooking Oil
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Salt (adjust to taste)
- 0.5 Tbsp Black Pepper
- Cooked Rice (warmed)
- Jalapeños, Glass Noodles, or Instant Noodle Pack (optional)
- 3 Tbsp Soy Sauce (Guk-ganjang)
- 2 Tbsp Minced Garlic
- 2 Tbsp Cooking Oil
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Salt (adjust to taste)
- 0.5 Tbsp Black Pepper
- Cooked Rice (warmed)
- Jalapeños, Glass Noodles, or Instant Noodle Pack (optional)
Cooking Instructions
Step 1
First, prepare the vegetables for the jjamppong. Trim the base of the bok choy, wash them thoroughly, and cut into quarters. Slice the zucchini into half-moon shapes. Remove the tough ends from the king oyster mushrooms and slice them in half. Coarsely shred the cabbage and slice the bell pepper.
Step 2
Next, prepare the fresh seafood. Purge the manila clams by soaking them in saltwater and then rinse them well. Clean the squid, remove the ink sac and internal organs, then slice it into bite-sized pieces (e.g., rings or chunks). Scrub the abalone shells clean, then carefully remove the meat from the shell, discard the innards, and slice the abalone. Rinse the bean sprouts under cold running water.
Step 3
Now, let’s start stir-frying. Heat 2 tablespoons of cooking oil in a deep pan or wok over medium-low heat. Add the chopped scallions and stir-fry until fragrant, creating scallion-infused oil. Once aromatic, add the minced garlic and the prepared squid. Stir-fry over high heat for about 30 seconds until the squid is just cooked.
Step 4
Add all the prepared vegetables to the pan. Include the onions, cabbage, bell peppers, zucchini, and king oyster mushrooms. Stir-fry over high heat for 1-2 minutes until the vegetables begin to soften and become slightly tender. This step helps to release their natural sweetness.
Step 5
Once the vegetables and seafood are partially cooked, add the seasoning. Stir in 3 tablespoons of soy sauce (Guk-ganjang) and 4 tablespoons of gochugaru. Continue to stir-fry over high heat for another minute to toast the chili flakes and coat all the ingredients with the spicy seasoning.
Step 6
Now it’s time to create the jjamppong broth. Pour in enough water to generously cover the ingredients, approximately 4-5 cups. You can adjust the amount of water based on how much broth you prefer.
Step 7
Bring the broth to a boil, then reduce the heat to medium. Taste the broth and season with 2 tablespoons of salt and 0.5 tablespoon of black pepper. Adjust the saltiness as needed. Once the broth has simmered and the ingredients are cooked, add the rinsed bean sprouts. Cook for just 1-2 minutes until they are slightly tender but still crisp. Avoid overcooking them.
Step 8
Finally, bring the soup to a brief boil and then turn off the heat. Ladle the hot jjamppong broth and generous amounts of toppings over a bowl of warm cooked rice. Serve immediately.
Step 9
For an extra kick of spiciness, you can add chopped jalapeños. If you prefer a chewier texture, consider adding cooked glass noodles or an instant ramen pack for an even more satisfying meal. Enjoy your delicious jjamppong rice bowl!
