Rich Seafood Jjamppong Made Easy at Home
Easy Jjamppong Recipe for Beginners, Homemade Seafood Jjamppong, Best Jjamppong Broth Recipe
I never thought I could make such a delicious jjamppong so easily! It’s incredibly simple and tastes amazing. Try making jjamppong yourself!
Main Ingredients
- Frozen seafood mix (appropriate amount)
- Onion (1/2)
- Zucchini (appropriate amount)
Spicy Jjamppong Broth Flavoring
- Cooking oil (2 Tbsp)
- Gochugaru (Korean chili flakes, 2 Tbsp)
- Minced garlic (1 Tbsp)
- Cooking wine (2 Tbsp)
- Soy sauce (1 Tbsp)
- Chicken stock (1 Tbsp)
- Water (600ml)
- Soup soy sauce (1 Tbsp)
- Black pepper (a pinch)
- Salt (0.3 Tbsp)
- Cooking oil (2 Tbsp)
- Gochugaru (Korean chili flakes, 2 Tbsp)
- Minced garlic (1 Tbsp)
- Cooking wine (2 Tbsp)
- Soy sauce (1 Tbsp)
- Chicken stock (1 Tbsp)
- Water (600ml)
- Soup soy sauce (1 Tbsp)
- Black pepper (a pinch)
- Salt (0.3 Tbsp)
Cooking Instructions
Step 1
If you don’t have chicken stock, you can make your own broth using a seafood stock pack. Adjust the seasoning with oyster sauce or fish sauce to your liking. Alternatively, using commercial beef bone broth (sagol yuksu) can also yield a great result!
Step 2
Wash all the vegetables thoroughly and slice them into thin strips. For the frozen seafood mix, rinse it under cold running water to thaw, then drain well in a colander.
Step 3
Heat a large wok or pot over medium-high heat. Add 2 Tbsp of cooking oil, then add 2 Tbsp of gochugaru. Stir-fry over low heat to infuse the oil with chili flavor, creating chili oil. Be careful not to burn the chili flakes.
Step 4
Once the chili oil is fragrant, add 1 Tbsp of minced garlic and sauté for another minute until the garlic is fragrant. Be careful not to burn the garlic.
Step 5
Add the sliced onion and stir-fry until the onion becomes translucent and slightly softened. This will release its natural sweetness into the broth.
Step 6
Add the quicker-cooking seafood like shrimp and squid from the mix. Stir-fry briskly until they turn opaque and are slightly browned. This helps impart a ‘wok hei’ or smoky flavor.
Step 7
Pour in 1 Tbsp of soy sauce. Turn the heat up to high and stir-fry rapidly, almost searing the ingredients, to achieve a smoky ‘wok hei’ flavor. Ensure good ventilation as this step can create smoke.
Step 8
Now, add the zucchini and other seafood like crab, along with any remaining vegetables. If you have bok choy, add it now as well. Stir-fry briefly until the ingredients are coated in the vibrant red sauce.
Step 9
Pour in 600ml of water and add 1 Tbsp of chicken stock. Bring the broth to a boil. Taste the broth and if it needs more saltiness, add 0.3 Tbsp of salt. I found the seasoning was perfect without additional salt.
Step 10
Once the broth is boiling vigorously, stir in 1 Tbsp of soup soy sauce. Give it a final stir and your delicious seafood jjamppong broth is ready!
Step 11
While the soup was simmering, I cooked the noodles separately. I used 4 servings of udon noodles. I added 1200ml to 1500ml of water for a generous broth, which was perfect because I enjoyed leftover jjamppong soup with rice the next day! Even with the larger amount of broth, the seafood was abundant, and it was incredibly delicious!
