Homemade Refreshing Jjamppong
A Clean and Refreshing Jjamppong Recipe, Perfect for Home Cooking
This Jjamppong offers a light, clean, and refreshing broth rather than an intense spiciness. It’s a delightful blend of seafood and fresh vegetables, delivering a deep yet clear flavor that rivals restaurant quality, all made conveniently in your own kitchen.
Main Ingredients- Jjamppong noodles for 2 servings
- Squid 50g (body part, cut into bite-sized pieces)
- Frozen cocktail shrimp 12 pcs (thawed and drained)
- Daikon radish 80g (thinly sliced)
- Bok choy 1 handful (trim ends, use leaves)
- King oyster mushroom 1/2 pc (sliced)
- Onion 1/2 pc (sliced)
- Napa cabbage leaves 2 pcs (cut into large pieces)
- Carrot a small amount (julienned)
- Leek white part 1 stalk (cut lengthwise in half)
Seasoning & Broth- Minced garlic 5 cloves
- Gochugaru oil (chili oil) 1.5 Tbsp
- Oyster sauce 1 Tbsp
- Red pepper flakes (Gochugaru) 1 Tbsp (adjust to taste)
- Anchovy and kelp broth 4.5 cups (approx. 900ml)
- Seafood flavor enhancer (optional, 1/4 tsp)
- Salt a pinch
- Pepper a pinch
- Minced garlic 5 cloves
- Gochugaru oil (chili oil) 1.5 Tbsp
- Oyster sauce 1 Tbsp
- Red pepper flakes (Gochugaru) 1 Tbsp (adjust to taste)
- Anchovy and kelp broth 4.5 cups (approx. 900ml)
- Seafood flavor enhancer (optional, 1/4 tsp)
- Salt a pinch
- Pepper a pinch
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the ingredients for the Jjamppong. Cut the squid into bite-sized pieces and drain the thawed shrimp. Slice the daikon radish, onion, cabbage, carrot, and king oyster mushroom. For the bok choy, trim the base and use the leaves. Cut the white part of the leek in half lengthwise. (Tip: Using cuttlefish instead of regular squid can add a chewier texture.)
Step 2
Heat 1.5 Tbsp of gochugaru oil (chili oil) in a deep wok or pot. If you don’t have gochugaru oil, you can make it by mixing 1 Tbsp of red pepper flakes (gochugaru) with cooking oil and microwaving for 1 to 1.5 minutes, then straining it. (Tip: This homemade chili oil is less likely to burn and develops a rich flavor.)
Step 3
Once the wok is hot over high heat, add the prepared leek whites and sliced garlic. Stir-fry for about 30 seconds to 1 minute until fragrant, infusing the oil with their aroma. Be careful not to burn them.
Step 4
Add all the prepared vegetables (daikon radish, onion, cabbage, carrot, king oyster mushroom) to the wok. Stir-fry quickly over high heat for 1-2 minutes until they begin to soften slightly and release their sweetness.
Step 5
Once the vegetables are partially cooked, add the prepared squid and shrimp. Stir-fry together until the seafood turns opaque. When the seafood is almost cooked through, add 1 Tbsp of oyster sauce and stir quickly to combine. Oyster sauce enhances the umami flavor of the seafood.
Step 6
Pour in 4.5 cups of anchovy and kelp broth and bring to a boil. Once boiling, add 1 Tbsp of red pepper flakes (adjust to your spice preference), a pinch of salt, and a pinch of pepper to season. For an even deeper, more authentic Chinese restaurant flavor, add a tiny amount (1/4 tsp) of seafood flavor enhancer. (Tip: Adjust the seasoning with salt or soy sauce at the end as needed.)
Step 7
While the Jjamppong broth is simmering, cook the Jjamppong noodles according to package instructions. (Tip: Using Chinese noodles or knife-cut noodles can make your Jjamppong even more satisfying. Refer to the noodle package for the recommended cooking time.)
Step 8
Place the cooked noodles into serving bowls. Ladle the hot Jjamppong broth and generous amounts of toppings over the noodles. Garnish with fresh bok choy leaves for a pop of color and a crisp texture. Your delicious homemade Jjamppong is ready! Enjoy this refreshing and clean-tasting dish from the comfort of your home.
