Spicy and Refreshing Homemade Squid Jjamppong
Spicy and Refreshing Homemade Squid Jjamppong
Enjoy a Hearty and Spicy Squid Jjamppong at Home
I made a spicy and refreshing jjamppong for my husband who loves it 🙂 Experience the rich flavor of homemade squid jjamppong, perfect for a cozy meal.
Main Ingredients- 1 Squid (freshly prepared)
- 800ml Anchovy Broth (store-bought or homemade)
- 1/3 Carrot
- 1 handful Cabbage (approx. 50g)
- 2 Green Onions
- 2 Korean Cheongyang Peppers (adjust for spice preference)
Seasoning Ingredients- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Guk-ganjang (Soy sauce for soup)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Cheongju or Mirin (for removing squid’s fishy odor)
- Pinch of Black Pepper
- Pinch of Salt (to adjust seasoning)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Guk-ganjang (Soy sauce for soup)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Cheongju or Mirin (for removing squid’s fishy odor)
- Pinch of Black Pepper
- Pinch of Salt (to adjust seasoning)
Cooking Instructions
Step 1
First, prepare all the vegetables for the jjamppong. Peel the onion and slice it into 0.5cm thick strips. Slicing them this way helps maintain a pleasant texture after cooking.
Step 2
Finely chop about half of one green onion. This portion will be used to create green onion oil, which adds a wonderful aroma and depth to the jjamppong broth.
Step 3
Slice the cabbage into similar thick strips as the onion. For the Cheongyang peppers, remove the stems and slice them diagonally or finely chop them. Cutting all vegetables to similar sizes ensures they cook evenly.
Step 4
Rinse the squid thoroughly, remove the innards, and cut the body into rings and the tentacles into bite-sized pieces. Once all ingredients are prepped, it’s time to start cooking!
Step 5
Heat about 2 Tbsp of cooking oil in a pan over medium-low heat. Add the chopped green onion (from step 1) and minced garlic. Stir-fry quickly until fragrant, being careful not to burn the garlic. This creates the flavorful green onion oil.
Step 6
Once the green onion oil is aromatic, add the prepared squid to the pan. Increase the heat to high and stir-fry quickly. Cooking squid over high heat for a short time prevents it from becoming tough and keeps it tender.
Step 7
When the squid’s surface starts to turn opaque, add 1 Tbsp of Cheongju or Mirin. Stir-fry together to eliminate any fishy smell and enhance the flavor. Proceed to the next step when the squid is about 70% cooked.
Step 8
Add all the sliced vegetables (onion, cabbage, etc.) to the pan. Stir-fry over high heat until the vegetables are slightly wilted but still retain some crispness. This process releases their natural sweetness into the broth.
Step 9
Once the vegetables are partially stir-fried, add 3 Tbsp of Gochugaru. Continue stir-frying over high heat for a short while to cook the chili flakes and allow the oil to become infused with their color and flavor. Be mindful of the heat to prevent burning.
Step 10
Next, add 2 Tbsp of Guk-ganjang and 1 Tbsp of Oyster Sauce. Since the seasonings can burn easily, reduce the heat to medium-low and stir-fry quickly to ensure the sauce evenly coats all the ingredients.
Step 11
Pour in the 800ml of anchovy broth. Bring it to a boil over high heat and let it simmer vigorously for about 10 minutes. This allows the flavors of all the ingredients to meld together, creating a rich and deep jjamppong broth.
Step 12
Finally, add the chopped Cheongyang peppers and simmer for another moment to add a spicy kick. Taste the broth and adjust the seasoning with salt if needed. Finish with a sprinkle of black pepper for a perfect, spicy, and refreshing homemade squid jjamppong!
