Spicy and Flavorful Jjamppong Broth
Easy Homemade Jjamppong Broth Recipe (Perfect for Using Up Leftovers!)
On days like today, when the weather suddenly turns chilly, a steaming bowl of broth is just what you need. This recipe is for an incredibly simple Jjamppong broth that you can whip up quickly using ingredients you already have, perfect to enjoy alongside your kids’ jjajangmyeon. This recipe makes about 2-3 servings, and measurements are based on a standard Korean rice spoon (tablespoon size).
Main Ingredients- 1 handful of mussels or small clams
- 1 handful of littleneck clams
- 1 onion
- 4-5 leaves of napa cabbage
- 2 Korean green chili peppers
- 1 stalk of green onion
- 100g pork (for stir-fry/japchae)
Cooking Instructions
Step 1
First, prepare the broth by boiling plenty of water with one broth pack. Adding the white parts of leftover green onions or a piece of radish will enhance the broth’s refreshing taste.
Step 2
Prepare the vegetables for the jjamppong. Roughly chop the onion, and cut the napa cabbage into bite-sized pieces. Finely slice the 2 Korean green chili peppers and set them aside in a bowl.
Step 3
Finely mince one stalk of green onion. A tip for mincing green onions is to make lengthwise cuts first, then chop them finely – it makes the process much easier.
Step 4
Wash the littleneck clams and mussels thoroughly. If you have stir-fry pork (often used for japchae), you can use a portion of that, or thinly slice shiitake mushrooms from your fridge to add for extra flavor.
Step 5
For mussels that don’t require pre-soaking for sand removal, wash them vigorously with coarse salt to remove any surface debris. Then, pull off any ‘beards’ that are sticking out for a cleaner appearance.
Step 6
In a deep pan or wok, generously add cooking oil. Add the minced green onion, 1 tablespoon of minced garlic, and 2 tablespoons of gochugaru (Korean chili flakes). Stir-fry over medium heat until fragrant and the oil turns red, creating chili oil.
Step 7
Once the chili oil is well-infused, add the prepared onion and napa cabbage. Stir-fry over high heat until the vegetables are slightly softened but still retain some crispness. Cooking over high heat prevents the vegetables from becoming soggy.
Step 8
Add the pork and any mushrooms you’ve prepared, and continue to stir-fry together.
Step 9
While stir-frying, add 1.5 tablespoons of gochugaru, 1 tablespoon of oyster sauce, and 1 tablespoon of fish sauce (anchovy fish sauce). Continue to stir-fry until the vegetables and meat are well-cooked and the flavors meld.
Step 10
Pour the prepared broth into the stir-fried ingredients and bring to a boil.
Step 11
Once the broth is simmering, season it. Add 1 tablespoon of gochugaru, 1 tablespoon of salt, 0.5 tablespoon of Dasida (MSG seasoning, optional), 1 tablespoon of minced garlic, and 0.5 tablespoon of black pepper. Adjust seasoning to your preference.
Step 12
When the broth comes to a rolling boil, add the prepared littleneck clams and mussels. Cook just until the clams and mussels open their shells. Avoid overcooking, as this can make them tough.
Step 13
Finally, garnish with the freshly chopped green onions, and your delicious Jjamppong broth is complete!
Step 14
Your spicy and refreshing Jjamppong broth is ready!
Step 15
On a sudden cold day like today, or when you’re wondering what to serve with jjajangmyeon, try this easy Jjamppong broth recipe from Hodol Mam for a warm and delicious meal. How about some Jjamppong broth for dinner tonight?
