Spicy and Refreshing Seafood Jjamppong Soup
Spicy and Refreshing Seafood Jjamppong Soup
A Hearty and Spicy Seafood Jjamppong Soup, Perfect for Rainy or Snowy Days
There are certain dishes that come to mind, especially when the weather turns gloomy with rain or snow. On rainy days, we crave crispy pancakes, and when snow blankets the ground, a warm, comforting soup is often desired. Today, we’re making a beloved classic: a spicy and refreshing seafood jjamppong soup, known for its invigorating broth. We’ll carefully craft it to achieve a deep, rich flavor that rivals that of specialty restaurants. For an even more satisfying meal, feel free to add noodles at the end!
Main Ingredients- 1/2 Onion, sliced into 0.5cm thick pieces
- 100g Bok Choy, washed thoroughly, patted dry, and cut into 2-4 sections depending on size
- 100g Prepared Squid, cleaned and cut
- 100g Shrimp, peeled and deveined
- 50g Clams (shelled)
- 600mL Water
- 2 Tbsp Cooking Oil
Jjamppong Seasoning Paste- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 1/3 tsp Black Pepper
- 4 Tbsp Water
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 1/3 tsp Black Pepper
- 4 Tbsp Water
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the onion into approximately 0.5cm thick pieces. Thoroughly wash the bok choy, pat it dry, and then cut it vertically into 2-4 pieces, depending on its size. Adding bok choy not only contributes a subtle sweetness to the jjamppong soup but also adds a delightful textural variation. Now, let’s create the jjamppong seasoning paste: in a bowl, combine 3 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp minced garlic, 1 Tbsp cooking wine, 1/3 tsp black pepper, and 4 Tbsp water. Mix everything together well to form a flavorful paste.
Step 2
Let’s begin making the jjamppong broth, the heart of today’s dish! Heat a large skillet or wok over high heat for about 4 minutes. Add 2 Tbsp of cooking oil and sauté the sliced onions until their edges are slightly charred. This charring adds a wonderful smoky depth, known as ‘불맛’ (bulmat) or ‘wok hei,’ which significantly enhances the soup’s aroma and flavor.
Step 3
Once the onions are slightly charred, add the prepared jjamppong seasoning paste. Stir continuously to prevent the paste from burning, ensuring it cooks thoroughly. Sauté for about 3 minutes. This step is crucial for developing the rich flavor of the paste and allowing it to meld beautifully with the sautéed onions. Proper sautéing prevents any raw spice taste and ensures a smooth, integrated flavor profile.
Step 4
Keep the heat on high. Now, add the prepared squid, shrimp, and clams to the wok. Stir-fry everything vigorously for another minute or two until the seafood is just starting to cook and turn opaque. This quick stir-fry helps seal in the fresh flavors of the seafood and allows them to release their delicious juices into the base.
Step 5
Finally, pour in 600mL of water. Add the prepared bok choy to the simmering broth. Bring the soup to a rolling boil over high heat, then reduce the heat slightly and let it simmer for about 4 minutes. This allows the bok choy to become tender-crisp and the flavors to fully meld. Your delicious, spicy, and refreshing seafood jjamppong soup is now ready to be enjoyed!
