Spicy Jjamppong Soup: Delicious with Noodles or Rice!
A Versatile Jjamppong Soup Recipe That Pairs Perfectly with Both Noodles and Rice
Hello everyone! Today, we’re making a fantastic Jjamppong soup you can enjoy at home. This recipe is incredibly versatile, perfect for having with noodles or over rice. It makes a wonderful base for noodle dishes and a hearty meal on its own. So, let’s get cooking and make some delicious Jjamppong soup!
Main Ingredients
- 2kg Pork
- 1kg Squid
- 1kg Shelled Clams
- 1kg Napa Cabbage
- 1kg Bok Choy
Seasonings and Aromatics
- 100ml Cooking Oil
- 100g Minced Garlic
- 3 Green Onions (Scallions)
- 200g Gochugaru (Korean Chili Flakes)
- 50g Salt
- 50g Dashida (MSG Seasoning – optional)
- 50g Black Pepper
- 50ml Mirin (Rice Wine)
- 1 Dried Kelp Sheet (approx. 10x10cm)
- 100ml Cooking Oil
- 100g Minced Garlic
- 3 Green Onions (Scallions)
- 200g Gochugaru (Korean Chili Flakes)
- 50g Salt
- 50g Dashida (MSG Seasoning – optional)
- 50g Black Pepper
- 50ml Mirin (Rice Wine)
- 1 Dried Kelp Sheet (approx. 10x10cm)
Cooking Instructions
Step 1
First, prepare the kelp broth, which will add depth to your Jjamppong soup. Soak 1 sheet of dried kelp in about 2 liters of cold water for at least 30 minutes, or steep it in boiling water for about 5 minutes. (Don’t wipe off the white powder on the kelp; it contains umami flavor.)
Step 2
Heat 100ml of cooking oil in a pot. Add the chopped green onions and 100g of minced garlic, and sauté over low heat until fragrant. This process helps to create a flavorful base by infusing the oil with the aromas of the aromatics.
Step 3
To the sautéed green onions and garlic, add 200g of gochugaru, 50g of Dashida (if using), 50g of salt, 50g of black pepper, and 50ml of mirin. Stir-fry over low heat for 1-2 minutes, taking care not to burn the ingredients. This creates the seasoned base for the soup, resulting in a clean and rich flavor profile. (Let the seasoned mixture sit for a moment to further develop its aroma.)
Step 4
Ensure your 2kg of pork, 1kg of squid, and 1kg of shelled clams are thawed and cleaned. Slice the squid into bite-sized pieces and lightly rinse the clams under running water to remove any grit.
Step 5
Chop 1kg of napa cabbage into large pieces. Wash 1kg of bok choy thoroughly and cut it into manageable sizes. The napa cabbage will add sweetness to the broth, while the bok choy provides a refreshing crispness and vibrant color.
Step 6
Add the prepared pork and seafood (squid, clams) to the pre-seasoned base in the pot. Stir-fry over high heat for 2-3 minutes until the ingredients are well combined with the seasoning.
Step 7
Once the pork and seafood are partially cooked, pour in the prepared kelp broth generously. Bring the broth to a boil, then reduce the heat to medium. Skim off any foam that rises to the surface; this will ensure a clearer and more refined broth. Simmer for about 10 minutes, allowing the flavors to meld.
Step 8
Finally, add the chopped napa cabbage and bok choy to the pot. Cook for another 2-3 minutes, just until the vegetables are tender but still retain a slight crunch. This keeps them fresh and vibrant.
Step 9
Your delicious and spicy Jjamppong soup is ready! Enjoy it hot with noodles or serve it over rice for a satisfying meal.
