Jjamppong
Jjamppong is a classic Korean spicy seafood noodle soup with Korean-Chinese roots. Filled with seafood, meat, and vegetables, Jjamppong is also served with Chinese-style egg noodles. The rich broth is flavored with garlic, ginger, gochujaru (aka, Korean red chili flakes), and gochujang (fermented chili paste). If you don't keep gochujang on hand already, it's time to start. It has a deep, spicy flavor perfect on everything from Korean Fried Chicken to Tteokbokki (Korean Rice Cakes). Since you'll end up with a container of gochujaru as well, why not use it up in a pot of Yukgaejang (Spicy Korean Beef Soup) or Gamja Jorin (Korean Potatoes)?
Ingredients :
- 2 lb. fresh Chinese-style egg noodles, thick
- 3 Tbsp. sesame oil, divided
- 4 oz. pork belly, thinly sliced
- 9 cloves garlic, minced
- 1 piece ginger, minced
- 1/4 small white cabbage, cubed
- 2 cups yellow onion, sliced
- 1 medium carrot, cut into matchsticks
- 3 Tbsp. soy sauce
- 2 Tbsp. fish sauce
- 6 Tbsp. gochugaru, Korean red chili powder
- 2 Tbsp. gochujang, Korean red chili paste
- 4 packages Korean beef bone broth
- 10 oz. mussels, scrubbed and debearded
- 12 oz. small clams
- 5 1/2 oz. shell-on medium shrimp
- 5 baby bok choy, halved
- 1 small zucchini, cut into ¼”-thick half moons
- 6 scallions, cut into 2” pieces
- 2 small squids body sliced into ¼”-thick rings, tentacles cut into 1” pieces
Directions :
- Cook noodles: In a large pot of boiling water, cook noodles until soft and no longer raw, 4 to 6 minutes. Rinse noodles thoroughly under cold water. Drain noodles and set aside.
- Make Jjamppong: In a large pot over high heat, heat 2 tablespoons sesame oil and pork belly. Cook about 2 minutes until pork is no longer pink. Add garlic and ginger, and cook for another minute until fragrant. Mix in cabbage, onion, carrot, soy sauce, and fish sauce, and cook, stirring often, until vegetables soften, about 3 minutes.
- Quickly stir in gochugaru and gochujang so that all vegetables are somewhat coated. (Be sure to work fast to prevent gochugaru from burning.) Stir in broth, then add mussels, clams, and shrimp. Bring to a boil, then reduce to a simmer, and cook until mussels and clams have opened up and shrimp has cooked through, 5 to 7 minutes. Continue to cook soup until mussels and clams have released their liquid and flavor of broth is enhanced, 6 to 8 minutes more.
- Add bok choy, zucchini, scallions, and squid, and continue to cook until vegetables soften and squid is firm, 4 to 6 minutes. Stir in remaining 1 tablespoon sesame oil and season to taste with more soy sauce. Turn off heat and let soup sit for at least 5 minutes and up to 10 minutes to allow flavors of soup to deepen.
- Assemble Jjamppong: Rinse and drain precooked noodles in cold water to loosen noodles. Divide noodles among bowls and ladle a generous amount of seafood and broth into noodle bowls.
