Spicy Seafood Jjamppong Hand-pulled Noodles
Spicy Seafood Jjamppong Hand-pulled Noodles
Super Easy and Delicious Seafood Jjamppong Hand-pulled Noodles Recipe
Hello, this is Ok-sidang! On days like these, when the rain is on and off, and mornings and evenings are chilly, a bowl of spicy jjamppong is just perfect! If you’re craving jjamppong but don’t have noodles at home, you can easily substitute with hand-pulled noodles! This is a super simple recipe, from making the dough to creating a delicious jjamppong broth that tastes just like store-bought. Don’t forget to subscribe if you enjoy watching the video! Have a delicious and healthy day today ^^
Hand-pulled Noodle Dough- 170g All-purpose flour
- 30g Potato starch (for a chewier texture)
- 2 pinches Salt (for subtle seasoning of the dough)
- 80-90ml Water (adjust consistency as needed)
Jjamppong Broth- 1 Onion
- Carrot
- Zucchini
- Cabbage
- 5 cloves Garlic
- 200g Pork
- Seafood as desired
- 2 Tbsp Cooking oil
- 2 Tbsp Chili oil
- 2 Tbsp Chili powder
- 1 Tbsp Soy sauce
- 2 Tbsp Chicken stock
- 1 Tbsp Oyster sauce
- 1 Tbsp Beef broth powder (Dasida)
- 1.5L Water
- 1 Onion
- Carrot
- Zucchini
- Cabbage
- 5 cloves Garlic
- 200g Pork
- Seafood as desired
- 2 Tbsp Cooking oil
- 2 Tbsp Chili oil
- 2 Tbsp Chili powder
- 1 Tbsp Soy sauce
- 2 Tbsp Chicken stock
- 1 Tbsp Oyster sauce
- 1 Tbsp Beef broth powder (Dasida)
- 1.5L Water
Cooking Instructions
Step 1
1. Make the hand-pulled noodle dough: In a bowl, combine flour, potato starch, and salt. Gradually add water while kneading until a cohesive dough forms. If the dough is too sticky, add more flour; if too dry, add more water. Once the dough is smooth, wrap it in plastic wrap and refrigerate for at least 30 minutes. This resting period will make the noodles chewier.
Step 2
2. Start building the jjamppong broth’s flavor: Heat 2 tablespoons of cooking oil and 2 tablespoons of chili oil in a deep pot or pan. Add chopped green onions (optional) and 5 cloves of minced garlic, then sauté over low heat until fragrant. Be careful not to burn the garlic; the goal is to infuse the oil with the aroma of the aromatics.
Step 3
3. Sauté pork and vegetables for depth of flavor: Add the pork to the fragrant oil and cook until it turns white. Then, add the chopped onion and cabbage and stir-fry together. Add 2 tablespoons of chili powder and 1 tablespoon of soy sauce, and continue to stir-fry until the vegetables soften and the seasonings are well incorporated. Sautéing the pork and vegetables thoroughly is key to a richer broth.
Step 4
4. Add water and simmer to enhance the flavor: Once the vegetables start releasing moisture, pour in 1.5 liters of water and bring to a boil over high heat. Reduce heat to medium and simmer for about 5 minutes, allowing the sweetness of the vegetables and the umami from the pork to infuse the broth.
Step 5
5. Add the hand-pulled noodles for a chewy texture: Bring the broth to a boil again. Add 2 tablespoons of chicken stock and 1 tablespoon of oyster sauce for extra flavor. Tear off small pieces of the rested noodle dough and drop them one by one into the boiling broth. Make sure to leave some space between the pieces so they don’t stick together.
Step 6
6. Add seafood and remaining vegetables, then simmer: Once the hand-pulled noodles float to the surface, indicating they are partially cooked, add the prepared seafood and the sliced carrots and zucchini. Continue to simmer until all ingredients are fully cooked. Avoid overcooking the seafood, as it can become tough; add it towards the end.
Step 7
7. Final seasoning adjustment: Taste the broth and, if needed, add 1 tablespoon of beef broth powder (Dasida) to adjust the seasoning to your preference. You can fine-tune the spiciness and saltiness with more chili powder, salt, or Dasida.
Step 8
8. Enjoy your meal!: Ladle the steaming hot spicy seafood jjamppong hand-pulled noodles into bowls and savor the deliciousness! The chewy noodles and the refreshing broth create a wonderful harmony.
