Spicy Seafood Jjamppong Udon
A Hearty Seafood Jjamppong Udon Recipe with Two Ways to Serve
Introducing a recipe for Seafood Jjamppong Udon with a deliciously spicy and refreshing broth that will relieve all your stress! Packed with seafood and vegetables, it boasts a deep flavor, allowing you to easily enjoy restaurant-quality jjamppong at home.
Main Ingredients
- Udon noodles, 2 servings
- Shrimp (medium-sized) 5-6 pieces
- Assorted seafood (squid, mussels, clam meat, etc.) 2 handfuls
- Zucchini, 1/4 piece (approx. 5-6 cm length)
- Carrot, 1/4 piece
- Napa cabbage, 1/4 piece
- Onion, 1/2 piece
- Korean chili pepper, 1 (use 2 for extra spiciness)
- Green onion, 1/2 stalk
Seasoning & Broth
- Oyster sauce, 1 Tbsp
- Fish sauce (anchovy or sand lance) 2 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp (adjust to spice preference)
- Minced garlic, 1 Tbsp
- Chili oil, 1 Tbsp
- Cheongju (or cooking wine) 1 Tbsp
- Salt, a pinch
- Black pepper, a pinch
- Water and starch mixture (for thickening) 2-3 Tbsp
- Chicken broth (or anchovy broth, water) 2.5 cups (500ml)
- Oyster sauce, 1 Tbsp
- Fish sauce (anchovy or sand lance) 2 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp (adjust to spice preference)
- Minced garlic, 1 Tbsp
- Chili oil, 1 Tbsp
- Cheongju (or cooking wine) 1 Tbsp
- Salt, a pinch
- Black pepper, a pinch
- Water and starch mixture (for thickening) 2-3 Tbsp
- Chicken broth (or anchovy broth, water) 2.5 cups (500ml)
Cooking Instructions
Step 1
First, prepare the ingredients. Peel and devein the shrimp, then trim their long whiskers. Rinse the assorted seafood lightly in lightly salted water to remove any impurities. Slice the zucchini and carrot lengthwise into 0.5cm thick pieces. Thinly slice the onion. Cut the green onion into lengths similar to the zucchini, then cut them into 2-4 segments. Coarsely shred the napa cabbage and finely chop the Korean chili peppers. (Optional: Adding bamboo shoots or rehydrated wood ear mushrooms will create a richer texture.)
Step 2
Heat a deep pan or wok over high heat and add 1 Tbsp of chili oil. Once the oil is hot, add the prepared green onions and minced garlic. Reduce the heat to medium and stir-fry until fragrant, being careful not to burn them. It’s important to infuse the oil with the aroma of the green onions and garlic.
Step 3
Add all the prepared vegetables, including zucchini, carrots, cabbage, and onion, to the pan with the fragrant oil. Stir-fry over high heat for a short time to keep the vegetables crisp. Once the vegetables are slightly cooked, add 1 Tbsp of oyster sauce and 1 Tbsp of gochugaru, and stir-fry together. Be careful not to burn the chili powder, and ensure the seasoning coats the vegetables evenly.
Step 4
Add the shrimp and assorted seafood and stir-fry over high heat for about 1 minute. Be careful not to overcook the seafood, as it can become tough. Then, add 1 Tbsp of cheongju (or cooking wine) to eliminate any fishy odors. Once the seafood begins to cook, pour in 2.5 cups (500ml) of chicken broth (or anchovy broth, water), and add the chopped Korean chili peppers. When the broth comes to a rolling boil, season with 2 Tbsp of fish sauce, a pinch of salt, and a pinch of black pepper. Skim off any foam that rises to the surface for a cleaner broth flavor.
Step 5
Bring a generous amount of water to a boil in a separate pot. Once boiling, add the 2 servings of udon noodles and cook for about 1 minute and 30 seconds, slightly less than the package instructions. Avoid overcooking the noodles, as they can become mushy in the jjamppong broth. Drain the cooked noodles in a colander.
Step 6
While the seafood jjamppong broth is at a rolling boil, divide half of the broth and ingredients into two bowls containing the udon noodles. In the remaining broth, gradually add 2-3 Tbsp of the water and starch mixture, stirring until it reaches your desired thickness. Once thickened, add another pinch of black pepper and mix well. Pour this thickened broth over the udon noodles in the second bowl. (Optional: A small drizzle of sesame oil at the end will enhance the aroma.)
Step 7
Voila! Two bowls of delicious Seafood Jjamppong Udon, featuring bubbling hot broth, chewy udon noodles, and plenty of seafood and vegetables, are ready in no time! Enjoy it piping hot.
