Flavorful and Hearty Jjamppong Made at Home
Master the Art of Delicious Korean Spicy Seafood Noodle Soup at Home
After referencing Chef Yoo’s recipes and going through trial and error, I’ve found my own tips for creating a restaurant-quality Jjamppong using leftover vegetables and fresh seafood. This recipe will guide you through making a deeply flavorful and satisfying bowl of Korean spicy seafood noodle soup right in your own kitchen, just like you’d get at a specialty restaurant!
Jjamppong Ingredients- Pork loin (for japchae) 50g
- Shiitake mushrooms 2
- Button mushrooms 2
- Malabar spinach (aok) 1 handful
- Bamboo shoots 5-6 pieces
- Green onion 1/2 stalk
- Onion 1/4
- Minced garlic 2 cloves
- Minced Cheongyang chili pepper 1
- Zucchini 1/5
- Carrot 1/5
- Clam meat 30g
- Shrimp meat (pink) 30g
- Crown daisy (ssukgat) 1 handful
Jjamppong Broth Ingredients- Dried shrimp powder 2 tsp
- Ginger powder 1 tsp
- Salt 1 Tbsp
- Black pepper 1 tsp
- Soy sauce 1 Tbsp
- Chicken stock 1 Tbsp
- Beef bone broth (beef consommé) 2 servings
- Fine gochugaru (Korean chili flakes) 4 Tbsp
- Chili oil 6-7 Tbsp
- Oyster sauce 1/2 Tbsp
- Dried shrimp powder 2 tsp
- Ginger powder 1 tsp
- Salt 1 Tbsp
- Black pepper 1 tsp
- Soy sauce 1 Tbsp
- Chicken stock 1 Tbsp
- Beef bone broth (beef consommé) 2 servings
- Fine gochugaru (Korean chili flakes) 4 Tbsp
- Chili oil 6-7 Tbsp
- Oyster sauce 1/2 Tbsp
Cooking Instructions
Step 1
Today, we’re using chewy corn noodles. These are often served at cumin lamb skewer restaurants or Chinese eateries when you order ‘Onmyeon’ (warm noodles). They are thin and delicate, offering a distinct texture from regular medium noodles, making them a favorite for me. I also often add them as a side in hot pot dishes.
Step 2
These are the ingredients that will capture the umami and aroma: dried, ground shrimp; dried, ground shiitake mushrooms; and ginger powder.
Step 3
Marinate about a handful of thinly sliced pork loin (for japchae) with ginger powder, salt, pepper, and cooking wine, then let it rest for a while.
Step 4
Here are the ‘whatever you have’ Jjamppong ingredients: shiitake mushrooms, button mushrooms, malabar spinach, bamboo shoots, green onions, onions, minced garlic, minced Cheongyang chili pepper, zucchini, carrots, clam meat, shrimp meat, and a handful of marinated pork loin. For seasoning, we have dried shrimp powder, ginger powder, salt, pepper, soy sauce, chicken stock, beef bone broth, gochugaru, chili oil, and oyster sauce. (Feel free to add any leftover vegetables in your fridge, like bok choy or broccoli!). This is essentially a ‘fridge clean-out’ recipe. However, for a proper Jjamppong, it’s good to include seafood like squid and clams for that authentic flavor.
Step 5
Around this time, I was really into making Malabar spinach soup with dried shrimp, and I discovered that adding Malabar spinach makes the broth incredibly refreshing. I wondered if it would work well in Jjamppong, and that’s how my ‘My Way Jjamppong’ began. Malabar spinach needs to be washed thoroughly in cold water by rubbing the leaves vigorously to remove any dirt or grit.
Step 6
We’ll also prepare a kitchen torch. This is key for adding that smoky flavor.
Step 7
Heat chili oil in a pan until shimmering, then add the chopped green onions and sauté until fragrant, creating green onion oil. This forms the aromatic base for the Jjamppong.
Step 8
There are many variations for Jjamppong broth, but chicken stock is commonly used. Some recipes use chicken feet, beef bones, or pork bones – each establishment has its own secret. I often use concentrated beef bone broth because it doesn’t add sweetness and results in a cleaner flavor. Also, some commercial chicken stocks can have a somewhat ‘Western’ taste. Lee Kum Kee chicken powder suits my palate well for broths.
Step 9
Once the pan is thoroughly heated, add the marinated pork loin. As you stir-fry the pork, carefully pour a little soy sauce along the edges of the pan and use the torch to char it slightly while stir-frying (wok hei technique). Trying to achieve a ‘wok hei’ flavor over low heat at home often results in a burnt taste rather than a smoky aroma.
Step 10
Now, add the seafood, prepared vegetables, minced garlic, and Cheongyang chili pepper. Stir in about a tablespoon of oyster sauce and a pinch of black pepper. Once again, use the torch to directly flame the edges of the pan where the sauce and oil have accumulated, giving it a quick char while stir-frying. Flaming directly from above can reduce the smoky flavor and sometimes lead to a bitter taste later on.
Step 11
Add the prepared Malabar spinach and bok choy, and sauté briefly. Be careful not to overdo the torching here, as it can lead to a burnt taste instead of a smoky flavor. Ensure the greens are chopped into bite-sized pieces.
Step 12
Add the chopped bok choy and Malabar spinach and stir-fry with the gochugaru (Korean chili flakes). Adding gochugaru too early and torching can cause it to burn. Sauté the greens after chopping them into bite-sized pieces.
Step 13
The broth’s color looks familiar, doesn’t it? The beef bone broth has given it a slightly opaque, milky hue. Pour in 1.4 liters of warm water, and add the chicken powder and 2 servings of concentrated beef bone broth to deepen the flavor.
Step 14
Soak the corn noodles in water for about an hour beforehand. Then, boil them for just about 2 minutes, rinse them thoroughly under cold water, and drain well. Place them in a stainless steel bowl. (Personally, I find that noodle dishes taste better served in stainless steel bowls).
Step 15
Pour the hot broth over the noodles, and gently top with fresh crown daisy for a beautiful and appetizing finish!
Step 16
Since I’ve packed this with all my favorite ingredients, I can’t help but love it! The crown daisy adds a nice, slightly spicy soup-like aroma, which is lovely. It truly feels rewarding to have made it with ingredients I love.
Step 17
I usually prefer thin noodles for Jjamppong, but these corn noodles have the perfect thickness and chewiness for my taste. However, they tend to soften faster than regular noodles, so it’s best to enjoy them immediately after serving. The broth is incredibly clean and refreshing. It has a unique taste, a blend of spicy seafood noodles and Jjamppong, but thanks to the generous amount of clams, shrimp, squid, and dried shrimp powder, it has a rich, deep seafood flavor.
Step 18
To finish, crack an egg into the remaining rich seafood Jjamppong broth and mix it with rice for a satisfying meal. This Jjamppong rice is the perfect ending. The broth is so deep and flavorful that it pairs wonderfully with rice. I truly enjoyed this meal!
