Rich & Refreshing Nagasaki Jjamppong with Abundant Seafood
Tired of Spicy Jjamppong? Enjoy a Deeper, Fresher Taste with Nagasaki Jjamppong – Add Noodles for Extra Delight!
Introducing Nagasaki Jjamppong, perfect as a late-night snack or on a chilly day when you crave a warm, comforting soup. If you’ve had your fill of spicy jjamppong, treat yourself to this delightful version brimming with fresh seafood for a special meal. (Source: All Recipes of the World, Man-Gye Recipe)
Essential Ingredients- 1/4 squid, cleaned and cut into bite-sized pieces
- 1 cup small clams (short-necked clams), purged of sand
- 1/2 onion, thickly sliced
- 2 handfuls bean sprouts, washed
- 1 Tbsp oyster sauce
- 1 stalk green onion, sliced diagonally
- 2 cloves garlic, thinly sliced
- 2 baby bok choy, cut into 2-3 sections
- A little cooking oil
- 3 cups water (or broth)
- 1/2 Tbsp chicken stock (optional, for enhanced flavor)
- 1 cup mixed seafood (frozen seafood mix is convenient)
Optional Ingredients- 1 Korean green chili pepper, finely chopped for a spicy kick
- 1 serving fresh noodles (jjamppong noodles or Chinese noodles)
- 1 Korean green chili pepper, finely chopped for a spicy kick
- 1 serving fresh noodles (jjamppong noodles or Chinese noodles)
Cooking Instructions
Step 1
First, prepare the vegetables. Thickly slice the onion and diagonally slice the green onion. Thinly slice the garlic into rounds to release their aroma.
Step 2
Next, prepare the seafood and remaining vegetables. Cut the baby bok choy into 2-3 manageable pieces. Clean and slice the squid into bite-sized, finger-length portions.
Step 3
In a wide pan or pot, lightly heat a little cooking oil. Add the sliced garlic and diagonally sliced green onions, and stir-fry quickly until fragrant. Be careful not to burn them; this step is crucial for developing flavor.
Step 4
Add the sliced onion, one handful of washed bean sprouts, and the cut baby bok choy to the pan. Stir-fry until the vegetables begin to soften. Then, add the oyster sauce and stir-fry briefly. Pour in the 3 cups of water (or broth) and the chicken stock, and bring to a rolling boil over high heat to create the soup base.
Step 5
Once the soup is boiling vigorously, add the mixed seafood, the purged small clams, and the sliced squid. Reduce the heat to medium and simmer for another 2-3 minutes, allowing the seafood flavors to infuse into the broth.
Step 6
Finally, add the finely chopped Korean green chili pepper for a touch of heat (optional). Cook the fresh noodles separately according to package directions, drain, and place them in a serving bowl. Ladle the hot Nagasaki Jjamppong soup and generous portions of seafood and vegetables over the noodles. Garnish with the remaining bean sprouts for a beautiful and satisfying finish!
