Spicy Squid Jjamppong
A Mild Squid Jjamppong for Rainy Days
I made squid jjamppong with plenty of squid and vegetables, and it was so savory and delicious. I only added two chili peppers, but the spiciness only tickled the tip of my tongue, making it incredibly tasty. Enjoy this comforting bowl of jjamppong!
Main Ingredients
- 1 squid
- 1/4 head of baby napa cabbage
- 2 leaves of cabbage
- 1 handful of oyster mushrooms
- 1 handful of enoki mushrooms
- 1/2 onion
- 2 Cheongyang peppers (Korean chili peppers)
Cooking Instructions
Step 1
First, let’s prepare the broth that will give our jjamppong its deep flavor. In a pot, add 1 liter of water, kelp, and dried anchovies. Simmer over medium-low heat for about 10-15 minutes to extract the delicious broth. Once done, remove and discard the kelp and anchovies.
Step 2
Cut the baby napa cabbage into large pieces. Cutting it this way ensures a satisfying chew and allows it to absorb the broth beautifully.
Step 3
Similarly, chop the regular cabbage into large pieces. The natural sweetness of the cabbage will infuse into the broth, enhancing the jjamppong’s overall flavor profile.
Step 4
Finely chop the Cheongyang peppers. If you enjoy more heat, you can leave the seeds in. The mild spiciness will just gently tickle your palate, balancing any richness.
Step 5
Slice the onion into strips. When this onion is simmered in the broth, its sweetness will be released, making the soup even more refreshing.
Step 6
Tear the oyster mushrooms into bite-sized pieces by hand. Tearing them makes for a more pleasant texture when eating.
Step 7
Trim the root end of the enoki mushrooms and gently pull them apart. Enoki mushrooms cook very quickly, so add them towards the end of cooking.
Step 8
Prepare the squid by removing its skin and making diamond-shaped score marks on the inside with a knife. Scoring helps the squid absorb flavors better and makes for a prettier presentation. Cut it into pieces suitable for eating.
Step 9
Thinly slice the whole garlic cloves, then mince them using the side of your knife or a mincer. Using minced garlic will significantly boost the aroma and flavor.
Step 10
Add the prepared vegetables (baby napa cabbage, cabbage, onion), squid, and minced garlic to the simmering broth. Bring it to a boil and cook until the vegetables are tender and the squid is cooked through and tender.
Step 11
Once the vegetables and squid are cooked, add the prepared mushrooms (oyster and enoki) and chopped Cheongyang peppers. Season the soup with coarse sea salt and fish sauce. Taste and adjust the seasoning as needed, according to your preference.
Step 12
If you are cooking jjamppong noodles separately, boil them in water until al dente, then quickly rinse them under cold water to remove excess starch. This step ensures the noodles remain springy and don’t get mushy.
Step 13
Arrange the cooked noodles attractively in a serving bowl. Ladle the hot squid jjamppong soup generously over the noodles, and your delicious Squid Jjamppong is ready! Enjoy your meal!
