Refreshing Summer Special: Cold Jjamppong
Enjoy a Chilled Jjamppong Instead of Hot on a Summer Day
When a piping hot bowl of jjamppong feels too much on a sweltering summer day, try this incredibly refreshing cold version! Made with convenient ingredients like store-bought naengmyeon broth and instant jjamppong noodles, it’s quick and easy for anyone to whip up. The icy, spicy, and slightly tangy broth is truly satisfying. It’s a perfect unique dish for when you’ve lost your appetite!
Main Ingredients
- 1 packet of Jin Jjamppong or any Jjamppong instant noodles
- 1 packet of frozen Naengmyeon (cold noodle soup) broth
Seasoning & Aromatics
- 1 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- A little cooking oil (for sautéing)
- 1 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- A little cooking oil (for sautéing)
Cooking Instructions
Step 1
First, heat a small pan with a little cooking oil over low heat. Add the minced garlic and chopped green onion, and sauté until fragrant. Be careful not to burn the garlic. Once fragrant, add the chili powder and stir-fry for about 30 seconds more to create a spicy flavor base. Sautéing the chili powder like this helps to bring out its vibrant flavor without any bitterness.
Step 2
Pour one packet of store-bought naengmyeon broth into a large bowl or the bowl you’ll be serving the jjamppong in. The ideal consistency for the broth is slightly slushy, with small ice crystals forming. This step sets up your chilled soup base.
Step 3
To the chilled broth, add the seasoning packet from your jjamppong noodles and the spicy base you just made. Stir well with a spoon until the seasoning packet and the sautéed chili mixture are completely dissolved and integrated into the broth. This creates the flavorful foundation for your cold jjamppong.
Step 4
Place the seasoned broth in the freezer for a short while to get it even colder. Meanwhile, cook the jjamppong noodles in boiling water. It’s best to cook them about 30 seconds to 1 minute less than the package instructions suggest for a perfectly al dente texture. As soon as they’re cooked, rinse the noodles thoroughly under cold running water to remove all heat and drain them well.
Step 5
Finally, carefully place the chilled noodles into the cold broth. Your refreshing and spicy summer cold jjamppong is ready to be enjoyed! For an extra touch, you can garnish with thinly sliced cucumber or a boiled egg, if desired.