Rich and Spicy Seafood Jjamppong
#SeafoodJjamppong #SpicyJjamppong #HomemadeJjamppong #GoraesaNoodleSoup #NagasakiJjamppongBase #KoreanNoodles
Unlock the secret to a deeply flavorful and spicy seafood jjamppong using a rich broth base, just like the one used for Nagasaki Jjamppong, or a concentrated commercial jjamppong soup! Even if the commercial soup is quite salty, you can balance it perfectly by adding plenty of water to create a delicious, savory, and spicy broth. This recipe is packed with fresh seafood and vibrant vegetables, sautéed with chili oil and scallion oil for an aromatic foundation that enhances the spicy kick. A quick ‘flame show’ using a kitchen torch adds an irresistible smoky aroma, elevating your homemade jjamppong to restaurant quality. We’re even using just the concentrated essence from a Goraesa fish cake noodle soup packet for an extra depth of flavor! Here’s how to make a truly satisfying seafood jjamppong at home.
Main Ingredients- Frozen Mixed Seafood 200g
- Frozen Shrimp 10 pcs
- Scallops 10 pcs (purged)
- Clams 15 pcs (purged)
- Napa Cabbage 10 leaves
- Onion 1/2
- Carrot 1/2
- Bok Choy 1.5 heads
- Jjamppong Noodles (Chunhwa Myun) 1 serving
Cooking Instructions
Step 1
The Goraesa Jjamppong Noodle Soup packet is quite salty, so we’ll only use the concentrated liquid essence, discarding the noodles and fish cakes. Commercial soup bases are often intense, so it’s best to use them sparingly or add plenty of water.
Step 2
Prepare the vegetables for the jjamppong. Chop the napa cabbage into bite-sized pieces. Thinly julienne the onion and carrot. Wash the bok choy. (Optional: have 2 perilla leaves ready to add extra fragrance.)
Step 3
Heat chili oil and scallion oil in a pan over medium-low heat. Add minced garlic and chopped scallions, stir-frying until fragrant and lightly browned, being careful not to burn them. Once the aroma intensifies, slightly increase the heat.
Step 4
Add the prepared vegetables (onion, carrot, napa cabbage, bok choy) to the pan and stir-fry over high heat. Cook just until the vegetables are lightly coated with oil and still retain a slight crispness. (If using perilla leaves, add them now.)
Step 5
Once the vegetables are partially stir-fried, add the frozen mixed seafood and shrimp. Stir-fry briefly until the seafood starts to cook. Then, turn off the heat for a moment.
Step 6
With the heat off, use a kitchen torch to carefully sear the ingredients in the pan, creating a ‘flame show.’ This process intensely infuses a smoky aroma, significantly enhancing the jjamppong’s flavor. Sear just enough to get a slight char on the ingredients.
Step 7
Add 5 Tbsp of red pepper flakes (gochugaru) to the pan with the infused smoky ingredients. Stir-fry quickly over high heat to toast the gochugaru, bringing out its spicy aroma while removing any raw taste.
Step 8
Next, add 2 Tbsp of soy sauce and the liquid essence from the Goraesa Jjamppong soup packet. Stir well over high heat to combine all the seasonings evenly, ensuring nothing burns.
Step 9
Pour in the 3 Tbsp of Nagasaki Jjamppong broth (or concentrated commercial jjamppong base). Stir well to incorporate. This step is crucial for establishing the deep base flavor of the jjamppong broth.
Step 10
Since many ingredients are already quite salty, add a generous 1.5L of water. Bring the soup to a rolling boil over high heat. Taste and adjust the water amount as needed; if it’s too bland, add a little more jjamppong soup base or soy sauce.
Step 11
Once the broth is boiling vigorously, add the pre-purged scallops and clams. Adding shellfish towards the end ensures they cook perfectly and release their fresh, briny flavor into the soup. (We used pre-purged frozen clams.)
Step 12
As the clams open and cook, skim off any foam that rises to the surface. Reduce the heat to medium-low and simmer gently for about 5 more minutes to allow the flavors to meld. Turn off the heat. Your rich, spicy, and invigorating seafood jjamppong broth is now ready.
Step 13
Boil the jjamppong noodles according to the package directions. Once cooked, rinse them quickly under cold water to remove excess starch, drain well, and place them in serving bowls.
Step 14
Ladle the hot, flavorful seafood jjamppong broth generously over the noodles in each bowl. Arrange the abundant seafood and vegetable toppings attractively. Your delicious homemade jjamppong is complete! Serve with a side of rice for an even more satisfying meal.
