Spicy Chicken Jjampong: A Rich and Flavorful Homemade Delight
Spicy Chicken Jjampong: A Rich and Flavorful Homemade Delight
A Special Buldak Jjampong Recipe, Inspired by Chef Baek, Perfect for Family Gatherings
Introducing our specially prepared Spicy Chicken Jjampong, a dish crafted for your family on weekends. It boasts a clean, spicy flavor that’s satisfying without being overwhelming, making it a healthy and hearty homemade jjampong. This chicken broth-based jjampong is surprisingly simple to make despite its rich taste and generous ingredients. Highly recommended!
Main Ingredients- 1 whole chicken (approx. 750g)
- 1 large onion
- 1 king oyster mushroom
- 1 red bell pepper
- 1/4 carrot
- 1/6 zucchini
- 4 hot peppers (e.g., Cheongyang peppers)
- 1 bowl ripe kimchi, finely chopped
- 200g spaghetti noodles (or fresh jjampong noodles)
- 1 bowl ripe kimchi, finely chopped (duplicate removed)
Seasoning & Condiments- 8 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 2 Tbsp minced garlic
- Herb salt to taste
- 8 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 2 Tbsp minced garlic
- Herb salt to taste
Cooking Instructions
Step 1
First, let’s prepare the chicken to remove any impurities and ensure a clean flavor. Bring a pot of water to a boil, quickly blanch the chicken pieces by submerging them, then immediately remove and rinse thoroughly under cold water. This step helps remove blood and any residual odors, resulting in a clear and refined broth.
Step 2
Now, it’s time to prepare the fresh vegetables and seasonings for your jjampong. Slice the onion, king oyster mushroom, bell pepper, carrot, zucchini, and hot peppers into long, thin strips, making them easy to stir-fry. Finely chop the kimchi so it integrates well with the other ingredients.
Step 3
In a wide pan, heat a generous amount of cooking oil. Add the julienned hot peppers and carrots first and stir-fry them until fragrant. Lightly sprinkle herb salt over the vegetables as they cook to enhance their natural sweetness and season them.
Step 4
Once the carrots and peppers are slightly tender, add the drained chicken pieces to the pan. Sprinkle herb salt over the chicken as well. Sear the chicken over high heat, turning it to brown both sides. This searing process locks in the juices and adds a wonderful depth of flavor.
Step 5
When the chicken is nicely browned on the outside, transfer all the contents of the pan – the seared chicken and stir-fried vegetables – into a large stockpot. Avoid adding the excess oil from the pan, as it can make the jjampong broth too greasy.
Step 6
Return to the pan you used for stir-frying. Add the sliced zucchini and sauté it briefly.
Step 7
To the same pan with the zucchini, add the sliced onion and king oyster mushrooms. Continue to stir-fry these vegetables.
Step 8
Lightly season the onions and mushrooms with herb salt while they cook. This step further enhances the natural sweetness and overall flavor profile of the vegetables.
Step 9
Meanwhile, in the large stockpot containing the chicken, add the gochugaru (Korean chili flakes) and soy sauce. Stir well to ensure the chicken is evenly coated with the seasonings.
Step 10
Pour the stir-fried zucchini, onion, and mushroom mixture into the stockpot with the chicken. Add the minced garlic. Stir everything together thoroughly and let it simmer for a short while to allow the flavors to meld.
Step 11
Once the ingredients have had a chance to sauté and mingle, pour in enough water to create your broth and bring it to a rolling boil.
Step 12
As the broth begins to boil, add dried anchovies and anchovy powder. This addition is key to building a rich and savory umami base for your jjampong broth.
Step 13
While the broth is simmering, bring another pot of water to a boil for the noodles. Cook the spaghetti noodles for about 7 minutes, or until they are al dente (slightly firm to the bite). It’s best to undercook them slightly as they will continue to cook in the hot broth.
Step 14
Add the finely chopped kimchi to the boiling jjampong broth. The kimchi will lend a pleasant spicy tang and a refreshing depth to the soup.
Step 15
Continue to simmer the broth after adding the kimchi, allowing all the flavors to infuse beautifully. Taste the broth and adjust the seasoning with more herb salt or soy sauce if needed, to perfectly suit your palate.
Step 16
Drain the spaghetti noodles that have been cooking for 7 minutes. Do not rinse them with cold water; instead, transfer them directly into your serving bowls.
Step 17
Finally, add the sliced red bell pepper to the boiling jjampong broth and cook for a minute. Bring it to a boil over high heat, then reduce to medium-low heat and let it simmer a bit longer to allow the flavors to fully meld. Your delicious Spicy Chicken Jjampong is now complete! Serve immediately and enjoy this hearty meal.
