Baek’s Signature Spicy and Generous Jjamppong
Making Baek Jong-won’s Jjamppong at Home: A Harmony of Spice and Abundance
Introducing the Jjamppong recipe from the popular TV show ‘Home Cook Baek!’, allowing you to create delicious Jjamppong at home that rivals restaurant quality. Experience the rich flavor of spicy broth combined with fresh seafood and an abundance of vegetables in this hearty Jjamppong!
Seafood and Vegetables- 1 cup Green Onion (sliced, focusing on the white parts)
- 1 cup Pork (cut into bite-sized pieces)
- 1 cup Squid (cleaned and cut into manageable pieces)
- 1 bowl Onion (thinly sliced)
- 1 bowl Cabbage (thickly sliced)
- 1 bowl Zucchini (thinly sliced)
- 1 cup Carrot (thinly sliced)
- 1 Cheongyang Pepper (finely chopped, adjust for spice preference)
- 2 handfuls Mussels (cleaned and scrubbed well)
Seasonings and Broth- 1/2 cup Cooking Oil
- 1/5 Tbsp Minced Ginger
- 1/2 Soju Cup Soy Sauce
- 1 cup Gochugaru (Korean chili flakes)
- A pinch of Black Pepper
- 1/2 Soju Cup Salt (adjust to taste)
- 1/2 cup Cooking Oil
- 1/5 Tbsp Minced Ginger
- 1/2 Soju Cup Soy Sauce
- 1 cup Gochugaru (Korean chili flakes)
- A pinch of Black Pepper
- 1/2 Soju Cup Salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare the variety of vegetables that are key to Jjamppong. Slice the green onions, focusing on the white parts, to fill 1 cup. Thinly slice 1 bowl of onion and thickly slice 1 bowl of cabbage. Also, thinly slice zucchini and carrots to fill 1 cup each. Finely chop 1 Cheongyang pepper to add a spicy kick (you can adjust this to your preference). If you have chives, prepare about 1 cup to add for an aromatic touch. (Chives are optional).
Step 2
Heat 1/2 cup of cooking oil in a pan over medium heat. Add 1 cup of the prepared green onions and 1/5 Tbsp of minced ginger. Sauté them. It’s important to add the ginger before the oil gets too hot to prevent splattering and to infuse the oil with a mild ginger aroma. Stir-fry slowly over medium heat until the green onion oil is fragrant.
Step 3
Once the green onion oil is aromatic, add 1 cup of pork and 1 cup of the prepared squid. Stir-fry until the pork loses its pink color. Then, pour 1/2 soju cup of soy sauce around the edges of the pan while stir-frying; this helps to caramelize the soy sauce and enhance its savory flavor.
Step 4
When the pork and squid are partially cooked, add all the thinly sliced onions, cabbage, zucchini, and carrots. Stir-fry until the vegetables start to soften and wilt. The natural moisture and sweetness released from the vegetables will contribute to the depth of the Jjamppong broth.
Step 5
After the vegetables have wilted, add 1 cup of gochugaru and stir well to coat all the ingredients. Sauté for about 1 minute, being careful not to burn the chili flakes – adjust the heat as needed. Then, pour in enough water to cover all the ingredients generously and bring it to a boil over high heat.
Step 6
Once the broth is boiling vigorously, add the 2 handfuls of cleaned mussels. The mussels will release their sweet, oceanic flavor, making the Jjamppong broth even more rich and complex. Cook for about 2-3 minutes, or until the mussels have opened.
Step 7
Lightly sprinkle in a pinch of black pepper for added aroma. Add 1/2 soju cup of salt to season. It’s recommended to taste and adjust the saltiness according to your preference. If you prepared chives, add the 1 cup of chopped chives at the very end for a fresh, herbaceous note. Simmer briefly until all the flavors meld together. Your delicious Jjamppong broth is now ready.
Step 8
Now, prepare the noodles. Cook fresh kal-guksu noodles or any noodles you prefer according to package directions. Place the cooked noodles in a serving bowl, then ladle the hot, flavorful Jjamppong broth and generous toppings over them. Your homemade Baek’s Signature Jjamppong is complete! Enjoy your delicious meal!
