Jjampong (Korean Spicy Seafood Noodle Soup)
Jjampong (Korean Spicy Seafood Noodle Soup)

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, jjampong (korean spicy seafood noodle soup). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Jjampong (Korean Spicy Seafood Noodle Soup) is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Jjampong (Korean Spicy Seafood Noodle Soup) is something which I have loved my entire life. They’re nice and they look fantastic.

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To get started with this particular recipe, we have to first prepare a few components. You can have jjampong (korean spicy seafood noodle soup) using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Jjampong (Korean Spicy Seafood Noodle Soup):
  1. Prepare 1 bunch Bokchoy
  2. Get 120 grams Chicken Breast
  3. Make ready 6 cloves Garlic
  4. Take 1 inch Ginger
  5. Make ready 4 stalks Onion Leeks
  6. Take 1/4 head Cabbage
  7. Take 1 piece White Onion
  8. Get 1/2 piece Carrot
  9. Prepare 1/2 piece Zucchini
  10. Get 4 tablespoons Cooking Oil
  11. Take 4 tablespoons Gochugaru
  12. Make ready 2 tablespoons Soy Sauce
  13. Get 2 teaspoons Oyster Sauce
  14. Make ready 6 cups Water
  15. Prepare 1/4 cup Cooking Wine
  16. Prepare 1 teaspoon Sesame Oil
  17. Get 2 pieces Squid
  18. Prepare 2 pieces Prawns
  19. Prepare 1 piece Crab
  20. Take 2 bundles Somen Noodles
  21. Take Water for boiling

Great recipe for Jjampong (Korean Spicy Seafood Noodle Soup). This recipe is for Korean spicy seafood noodle soup loaded with various types of seafood and vegetables in a broth flavored with gochugaru or Korean chili powder. It's a perfect meal on a cold weather as it gives you comfort and. Jjamppong is a spicy Korean noodle soup with seafood in a spicy broth.

Instructions to make Jjampong (Korean Spicy Seafood Noodle Soup):
  1. PREPARE THE CHICKEN AND THE VEGETABLES - Slice the chicken breast thinly. Chop the garlic and ginger finely. Chop the onion leeks thinly or cut it into strips. - Slice the white onion and the cabbage. Cut the root end of the bokchoy and wash well to remove the dirt. Julienne-cut the carrot and zucchini. - To do the julienne-cut: slice the vegetable diagonally into long sticks then into strips.
  2. PREPARE THE SEAFOOD - For the crab, remove the cover and the gills then cut the meaty side into two. - For the prawns, remove the head and shellthen de-vein the prawns by making an incision on its back. - For the squid, remove the head including the ink sac and innards. Peel the skin and cut it vertically on one side to make it flat. Then make a criss-cross incisions on the front and back sides. - Wash the seafood under running water.
  3. COOKING INSTRUCTIONS - Under low heat, heat the wok or large skillet and add 4 tablespoons of cooking oil. Add the garlic, ginger, onion leeks and let them infuse their flavors into the oil. Turn up the heat to high. Add the chicken and vegetables (except for the bokchoy) then stir fry until the chicken turns white.
  4. Add the gochugaru and stir fry for a minute. Add 2 tablespoons of soy sauce around the wok or skillet (not directly to the vegetables) and 2 teaspoons of oyster sauce. Continue to stir fry for 30 seconds. Pour 6 cups of water and 1/4 cup of cooking wine. Bring to boil and boil for 5 minutes.
  5. While the soup base is boiling, cook the somen noodles according to package instructions. Somen noodles are thin and will take just a few minutes to cook when placed in boiling water. Boil the noodles, drain, and rinse under cold water. You may also soak it in ice water to stop cooking and then drain later before adding to the jjampong soup.
  6. Add the crab into the soup and boil for 5-10 minutes depending on how big the crab is. When the crab is already cooked, add the squid, prawns, bokchoy, and sesame oil. You can adjust the seasoning if needed, according to your preference. Continue boiling until the squid and shrimp is cooked completely (about 5-8 minutes).
  7. PLATING - Add the noodles neatly into the center of the bowl. Pour the soup and arrange the seafood around the noodles. Top with chili and onion leeks. Serve hot.

It's a Korean-Chinese dish with its origin in China. Called 炒码面 (chaomamian) in Chinese, this dish originated from Hunan and traditionally made with a white color bone broth. The Chinese restaurants in Korea started to adapt the dish to Korean flavors by adding Korean chili powder (Gochugaru) and chili. This Spicy Korean Seafood Soup Noodles (Jjamppong) is a fiery and feisty soup thanks to gochugaru (Korean chili flakes/powder), and it's made with plenty of veggies, a delicious seafood medley, and meat, and served over noodles. Jjamppong - Spicy Seafood Noodle Soup Jasmine Nauta Jjamppong (짬뽕) is a spicy medley of seafood, vegetables, and noodles in a bright red soup base.

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