Spicy and Refreshing Stir-fried Octopus Noodles
The Perfect Combination of Spicy Broth and Chewy Octopus! Authentic Octopus Jjamppong Recipe to Enjoy at Home
Enjoy a bowl of spicy and flavorful octopus jjamppong that will make you sweat and feel refreshed! The chewy octopus and abundant vegetables create a deep and invigorating broth that is truly exceptional. Perfect for a chilly day, this hearty meal is easy to make and will be loved by the whole family. ^^
Main Ingredients
- 2 cups prepared octopus (tentacles and body separated)
- 10 leaves of baby napa cabbage (cut into bite-sized pieces)
- 1 king oyster mushroom (sliced lengthwise)
- 1 handful of bean sprouts (rinsed thoroughly)
- 1/3 zucchini (sliced into half-moons)
- 1 stalk of green onion (sliced diagonally)
Seasoning & Broth Ingredients
- 3 Tbsp red pepper flakes (adjust to spice preference)
- 1 Tbsp soy sauce or fish sauce (for added umami)
- 1 Tbsp minced garlic (for richer flavor!)
- 1/2 Tbsp salt (to taste)
- 1 tsp chicken stock or kelp stock (for depth of flavor)
- 6 cups water (have enough on hand)
- 3 Tbsp red pepper flakes (adjust to spice preference)
- 1 Tbsp soy sauce or fish sauce (for added umami)
- 1 Tbsp minced garlic (for richer flavor!)
- 1/2 Tbsp salt (to taste)
- 1 tsp chicken stock or kelp stock (for depth of flavor)
- 6 cups water (have enough on hand)
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will make the jjamppong flavorful. Cut the baby napa cabbage into large pieces, and slice the king oyster mushroom lengthwise into 2-3cm strips. Slice the zucchini into half-moons of similar size, and diagonally slice the green onion. Rinse the bean sprouts thoroughly under running water to remove any debris. These prepared vegetables will form the base in the pot.
Step 2
Now, let’s properly clean the star ingredient, the octopus. If using live octopus, rubbing it with salt will remove its slime and impurities, resulting in a cleaner and chewier texture. Rinse it under running water several times, then cut it into bite-sized pieces (about 2-3cm for the body, and appropriate lengths for the tentacles).
Step 3
Heat a generous amount of cooking oil in a wide pot. Add the prepared vegetables (excluding the bean sprouts) and stir-fry over medium-high heat until fragrant. As the vegetables release their moisture, they will naturally cook, and a delicious aroma will develop. Stir-fry for about 2-3 minutes.
Step 4
Once the vegetables are somewhat cooked, add 3 tablespoons of red pepper flakes and stir-fry together. Reduce the heat to low to prevent the pepper flakes from burning, and stir-fry for about 1 minute. Stir-frying this way removes any raw taste from the pepper flakes and significantly enhances the spicy flavor and aroma.
Step 5
Now it’s time to make the base broth for the jjamppong. Pour in 6 cups of water and add 1 teaspoon of chicken stock (or kelp stock). Turn the heat up to high and bring the water to a rolling boil. Once boiling, add the bean sprouts and cook them in the broth.
Step 6
When the broth is sufficiently boiling, add the prepared octopus. Octopus can become tough if overcooked, so cook it only until its color changes and it becomes plump. Usually, 1-2 minutes is enough. Adding the octopus and cooking it briefly helps maintain its tender texture.
Step 7
Finally, let’s adjust the seasoning. Add 1/2 tablespoon of salt and taste the broth. Adjust the seasoning by adding more salt or soy sauce (or fish sauce) according to your preference. If it’s too bland, add salt; if you want more umami, add a little soy sauce. Once the seasoning is to your liking, turn off the heat and get ready to enjoy.
Step 8
Serve the hot and flavorful octopus jjamppong broth and ingredients generously over noodles or rice for a delicious meal! You can also add a fried egg or seaweed flakes according to your taste for an extra special touch. Enjoy a hearty and refreshing meal with this spicy and invigorating octopus jjamppong! ♡
