Spicy Shrimp Jjamppong (Korean Noodle Soup)
Spicy and Delicious Shrimp Jjamppong for a Fiery Meal
Today, we’re embracing the ‘fight fire with fire’ philosophy. We’ve made a spicy and delicious Shrimp Jjamppong that’s perfect for a hot day, guaranteed to make you break a sweat!
Main Ingredients- 20 Frozen Shrimp (peeled, deveined, tails removed)
- 2 servings Noodles of your choice (fresh, dried, udon, etc.)
- 1 Onion (sliced)
- 1 Korean Green Chili (chopped, adjust to spice preference)
- 1 Red Chili (chopped, for color)
- 1 Green Onion (chopped)
- 1/5 Carrot (sliced)
- 3 Tbsp Chili Oil (for spicy flavor and color)
- 1 Tbsp Vegetable Oil
- 4 Cups Kelp Broth (or anchovy broth, or store-bought broth)
Seasoning- 1 Tbsp Soy Sauce
- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 1/2 Tbsp Fish Sauce (anchovy or similar)
- 2 Tbsp Cooking Wine or Mirin
- Pinch of Black Pepper
- Pinch of Salt (to taste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 1/2 Tbsp Fish Sauce (anchovy or similar)
- 2 Tbsp Cooking Wine or Mirin
- Pinch of Black Pepper
- Pinch of Salt (to taste)
Cooking Instructions
Step 1
First, thaw the frozen shrimp under cold running water. Once thawed, meticulously remove the shells, heads, and tails. Proper preparation is key to a fresh shrimp flavor.
Step 2
Make 1-2 shallow cuts along the back of each prepared shrimp. This helps prevent them from curling too much when cooked, maintains a beautiful shape, and allows the flavors to penetrate better.
Step 3
Rinse the removed shrimp shells and heads thoroughly. Drain them in a colander, then pat them completely dry with paper towels. We will sauté these next.
Step 4
Sauté the shrimp shells and heads in a pan over medium heat until they turn reddish and release a fragrant aroma. Pour in 4 cups of kelp broth and let it simmer for 10-20 minutes. Skim off any impurities that rise to the surface during simmering to achieve a clear and rich broth.
Step 5
While the broth is simmering, wash and thinly slice the onion and carrot. Finely chop the Korean green chili and red chili. Also, chop the green onion. You can remove the seeds from the chilies if you prefer less heat.
Step 6
In a deep pan or wok, heat 1 Tbsp of vegetable oil and 3 Tbsp of chili oil over low heat. Add the chopped green onions and sauté them slowly until fragrant. Developing a good ‘green onion oil’ by slowly cooking the onions is crucial for the Jjamppong’s flavor base.
Step 7
Once the green onion oil is ready, add the prepared shrimp. Stir-fry them with 2 Tbsp of cooking wine or mirin until the shrimp turn opaque.
Step 8
Add the sliced onions, carrots, and chopped chilies to the pan. Stir-fry everything together until the vegetables are slightly softened.
Step 9
Now, add 1 Tbsp of fine gochugaru and 1 Tbsp of soy sauce. Stir-fry briefly, being careful not to burn the spices, to enhance their aroma and flavor.
Step 10
Pour in the reserved shrimp shell broth from step 3. Season with salt to taste, and add a pinch of black pepper. Finally, stir in 1/2 Tbsp of fish sauce for an extra boost of umami. Taste and adjust seasoning with more salt or fish sauce if needed.
Step 11
In a separate pot, bring water to a boil. Cook your chosen noodles according to package directions. Once cooked, rinse them quickly under cold water to remove excess starch, then drain them thoroughly in a colander. This keeps the noodles perfectly chewy.
Step 12
Place the drained noodles into serving bowls. Ladle the hot, freshly cooked shrimp Jjamppong broth and toppings generously over the noodles. Your delicious and spicy Shrimp Jjamppong is ready to be enjoyed!
