Nagasaki Jjamppong: A Spicy and Rich Seafood Noodle Soup
Making Authentic Nagasaki Jjamppong at Home
Inspired by a pre-made Nagasaki Jjamppong broth powder, this recipe brings the rich and savory flavors of this popular Korean-Japanese noodle soup right to your kitchen. You’ll be surprised at how satisfying the broth is! Enjoy a hearty and delicious meal packed with fresh seafood and vegetables.
Main Ingredients
- 150g~200g Napa Cabbage (approx. 1/4 head)
- 1 bunch Bean Sprouts (approx. 200g)
- 1 Korean Green Chili Pepper (Cheongyang)
- 1 Squid
- 1/2 fistful Shelled Mussels
- 1/2 Onion
- 1 serving Udon Noodles
Seasoning & Broth Base
- 1 tsp Minced Garlic
- 1 tsp Minced Ginger
- 1 packet Nagasaki Jjamppong Powder Base
- 1 tsp Minced Garlic
- 1 tsp Minced Ginger
- 1 packet Nagasaki Jjamppong Powder Base
Cooking Instructions
Step 1
First, prepare about 150g-200g of Napa cabbage. Cut it into bite-sized pieces, approximately 4cm x 4cm squares, wash them thoroughly, and drain well in a colander. This step helps prevent the vegetables from releasing too much water while stir-frying.
Step 2
Wash 1 bunch (about 200g) of bean sprouts under running water and drain them in a colander. This amount is suitable for 3-4 servings.
Step 3
Slice half of a small onion. Finely chop 1 Korean green chili pepper. Have 1 teaspoon of minced garlic and 1 teaspoon of minced ginger ready. The minced ginger is crucial for removing any fishy odor from the seafood.
Step 4
Clean and slice the squid into bite-sized pieces. Prepare the shelled mussels. If you are using frozen squid and mussels, it is highly recommended to add minced ginger to eliminate any gamey taste. If using fresh seafood, you can omit the ginger.
Step 5
Heat 2-3 tablespoons of cooking oil in a deep pan or wok over medium-high heat. Once the pan is hot, add the minced garlic and ginger. Stir continuously for about 30 seconds until fragrant, being careful not to burn them.
Step 6
Add the sliced onion and cabbage to the fragrant garlic-ginger oil. Stir-fry until the cabbage becomes slightly translucent and softened. Stir-frying the vegetables at this stage will enhance their natural sweetness, contributing to a richer broth.
Step 7
Once the cabbage has wilted slightly, add the sliced squid. As the squid cooks, it will release some moisture, which forms a delicious base for the broth.
Step 8
Now, add the shelled mussels and chopped green chili pepper. Stir-fry everything together briefly to combine. The green chili pepper adds a pleasant spicy kick, elevating the overall flavor of the Jjamppong.
Step 9
Pour water into the pan. Add about one and a half bowls of water (approximately 750ml to 1L), enough to mostly submerge the vegetables. Bring the mixture to a boil over high heat.
Step 10
Meanwhile, prepare the Nagasaki Jjamppong powder base. It’s a good idea to mix the powder with a little water in a separate small bowl to prevent clumping when added to the soup.
Step 11
Once the water is boiling, stir in the prepared Nagasaki Jjamppong powder base. Mix well until fully dissolved. Taste the broth and adjust seasoning with salt or soy sauce if needed.
Step 12
For the bean sprouts, I like to add half of them when the broth starts boiling to let them cook through, and the other half later to maintain a crisp texture. The first half will cook in the broth.
Step 13
Add the remaining half of the bean sprouts towards the end of the cooking process, after the noodles have been added. This ensures they remain pleasantly crunchy.
Step 14
To preserve the texture of the bean sprouts, timing is key. I usually add the second batch of bean sprouts when the noodles are almost cooked.
Step 15
Prepare your noodles; udon noodles are traditional. I used leftover fresh knife-cut noodles (kalguksu) from my pantry. Feel free to use your preferred type of noodles. Add the noodles to the boiling broth and gently separate them to prevent sticking.
Step 16
Ladle the hot Jjamppong into serving bowls. Garnish with some red chili pepper slices or chopped green onions for a visually appealing finish. Enjoy your delicious homemade Nagasaki Jjamppong!
