Spicy and Refreshing Squid Jjamppong
A deeply savory and invigorating jjamppong made with fresh cuttlefish, perfect for a hearty meal.
We’re using some magnificent cuttlefish that my husband caught while fishing! I took some from the freezer and made a wonderfully spicy and warming jjamppong. The fresh seafood and abundant vegetables combine for a rich flavor that’s sure to delight everyone at the table!
Main Ingredients
- 8 Cuttlefish
- 5 leaves Baby Napa Cabbage
- 1/4 head Cabbage
- 2 Onions
- 1/4 Zucchini
- 2 Korean Green Chili Peppers (Cheongyang)
- 1 Red Chili Pepper
- 2 stalks Green Onions
- 1 Tbsp Minced Garlic
- 3 Tbsp Cooking Oil
Seasoning & Broth
- 2 Tbsp Chicken Stock
- 2 Tbsp Anchovy Sauce (or Fish Sauce)
- 2 Tbsp Oyster Sauce
- Salt to taste
- 2 Tbsp Chicken Stock
- 2 Tbsp Anchovy Sauce (or Fish Sauce)
- 2 Tbsp Oyster Sauce
- Salt to taste
Cooking Instructions
Step 1
To prepare the frozen cuttlefish, submerge them in cold water to thaw. Once thawed, gently insert your finger into the belly cavity to separate the mantle from the tentacles and remove the innards. Also, remove the internal cartilage or quill. Clean the remnants around the tentacles and remove the eyes. Your cuttlefish is now prepped! You can peel the skin if you prefer a cleaner look, but I chose to leave it on.
Step 2
Gather and prepare the vegetables you have on hand to add flavor and texture to your jjamppong. Slice the baby napa cabbage, regular cabbage, onion, and zucchini into bite-sized pieces. For a spicy kick, thinly slice the Korean green chili peppers, and add the red chili pepper for a pop of color. Finely chop the green onions, setting them aside for later.
Step 3
Cut the cleaned cuttlefish into pieces that are easy to eat, ensuring they complement the other ingredients in the jjamppong. Slicing them too small might diminish the satisfying chew, so aim for a good, bite-sized proportion.
Step 4
Heat 3 tablespoons of cooking oil in a wok or a large, deep pot over medium-low heat. Add 1 tablespoon of minced garlic and sauté until fragrant, being careful not to burn it. Blooming the garlic first adds a wonderful depth of flavor to the jjamppong base.
Step 5
Once the garlic is fragrant, add all the prepared vegetables (except for the green onions) – baby napa cabbage, regular cabbage, onion, zucchini, Korean green chilies, and red chili pepper. Sauté over medium heat until the vegetables begin to soften slightly. The moisture released from the vegetables will help them meld together and build flavor.
Step 6
For an extra layer of smoky flavor, you can use a kitchen torch to lightly char the vegetables. This step adds a wonderful depth and ‘wok hei’ aroma to the jjamppong. (This step is optional if you don’t have a torch).
Step 7
Stir in 3 tablespoons of gochugaru (Korean chili flakes) and continue to sauté with the vegetables for about 1 minute. Toasting the chili flakes beforehand helps to release their flavor and vibrant color without making the broth taste grainy. Sauté just until the vegetables soften a bit more.
Step 8
Add the prepared cuttlefish to the wok, along with an additional 2 tablespoons of gochugaru for extra heat. If you’re using a torch, you can briefly sear the cuttlefish for added smokiness (also optional). Stir everything together to coat the cuttlefish and vegetables as they cook.
Step 9
Once the cuttlefish begins to cook, pour in 1 liter (about 8 cups) of water to form the base of your broth. Bring the mixture to a rolling boil. Skim off any impurities that rise to the surface to ensure a clear and clean broth.
Step 10
As the broth boils, add 2 tablespoons of chicken stock to enhance the savory notes and umami. Using a good quality stock will provide a rich foundation for your jjamppong.
Step 11
Next, stir in 2 tablespoons of anchovy sauce (or fish sauce) to further amplify the seafood flavors. This ingredient adds a wonderful depth and brine that complements the other elements beautifully.
Step 12
Add 2 tablespoons of oyster sauce to achieve that classic, rich jjamppong flavor. Finally, season with salt to taste, adjusting the balance of flavors as needed. Taste the broth and add salt gradually until it’s just right.
Step 13
Allow the jjamppong to simmer gently over medium heat for about 20 minutes, letting all the flavors meld together. This simmering time is crucial for developing a deep and satisfying broth. Just before serving, add the chopped green onions and let it simmer for another minute to finish. Your delicious Cuttlefish Jjamppong is ready!
Step 14
For serving, you can use chewy frozen Chinese noodles or fresh noodles, whichever you prefer. Cook the noodles separately according to package instructions. Place the cooked noodles in a bowl and ladle the hot, flavorful jjamppong broth and ingredients over them for a complete and satisfying meal!
