Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, jjampong (korean spicy seafood noodle soup). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
A popular Korean soup with all kinds of ingredients mixed in. Jjamppong / Jjampong (짬뽕) is a popular Korean spicy noodle soup that is loaded with various type of seafood. It tastes very refreshing and comforting!
Jjampong (Korean Spicy Seafood Noodle Soup) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Jjampong (Korean Spicy Seafood Noodle Soup) is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook jjampong (korean spicy seafood noodle soup) using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Jjampong (Korean Spicy Seafood Noodle Soup):
- Get 1 bunch Bokchoy
- Take 120 grams Chicken Breast
- Prepare 6 cloves Garlic
- Prepare 1 inch Ginger
- Get 4 stalks Onion Leeks
- Prepare 1/4 head Cabbage
- Take 1 piece White Onion
- Take 1/2 piece Carrot
- Get 1/2 piece Zucchini
- Take 4 tablespoons Cooking Oil
- Prepare 4 tablespoons Gochugaru
- Get 2 tablespoons Soy Sauce
- Prepare 2 teaspoons Oyster Sauce
- Get 6 cups Water
- Prepare 1/4 cup Cooking Wine
- Make ready 1 teaspoon Sesame Oil
- Prepare 2 pieces Squid
- Get 2 pieces Prawns
- Prepare 1 piece Crab
- Take 2 bundles Somen Noodles
- Take Water for boiling
They are usually served in huge portions and both use the same noodles. Jjamppong is a popular Korean-Chinese noodle soup! It's loaded with pork, seafood and vegetables! Korean-Chinese cuisine was developed by early Chinese immigrants in Korea, and has become a huge part of Korean food culture.
Instructions to make Jjampong (Korean Spicy Seafood Noodle Soup):
- PREPARE THE CHICKEN AND THE VEGETABLES - Slice the chicken breast thinly. Chop the garlic and ginger finely. Chop the onion leeks thinly or cut it into strips. - Slice the white onion and the cabbage. Cut the root end of the bokchoy and wash well to remove the dirt. Julienne-cut the carrot and zucchini. - To do the julienne-cut: slice the vegetable diagonally into long sticks then into strips.
- PREPARE THE SEAFOOD - For the crab, remove the cover and the gills then cut the meaty side into two. - For the prawns, remove the head and shellthen de-vein the prawns by making an incision on its back. - For the squid, remove the head including the ink sac and innards. Peel the skin and cut it vertically on one side to make it flat. Then make a criss-cross incisions on the front and back sides. - Wash the seafood under running water.
- COOKING INSTRUCTIONS - Under low heat, heat the wok or large skillet and add 4 tablespoons of cooking oil. Add the garlic, ginger, onion leeks and let them infuse their flavors into the oil. Turn up the heat to high. Add the chicken and vegetables (except for the bokchoy) then stir fry until the chicken turns white.
- Add the gochugaru and stir fry for a minute. Add 2 tablespoons of soy sauce around the wok or skillet (not directly to the vegetables) and 2 teaspoons of oyster sauce. Continue to stir fry for 30 seconds. Pour 6 cups of water and 1/4 cup of cooking wine. Bring to boil and boil for 5 minutes.
- While the soup base is boiling, cook the somen noodles according to package instructions. Somen noodles are thin and will take just a few minutes to cook when placed in boiling water. Boil the noodles, drain, and rinse under cold water. You may also soak it in ice water to stop cooking and then drain later before adding to the jjampong soup.
- Add the crab into the soup and boil for 5-10 minutes depending on how big the crab is. When the crab is already cooked, add the squid, prawns, bokchoy, and sesame oil. You can adjust the seasoning if needed, according to your preference. Continue boiling until the squid and shrimp is cooked completely (about 5-8 minutes).
- PLATING - Add the noodles neatly into the center of the bowl. Pour the soup and arrange the seafood around the noodles. Top with chili and onion leeks. Serve hot.
Jjamppong Korean Seafood Noodle Soup Recipe & Video. Cook fresh noodles by following the directions of the package you are using. I used fresh egg noodles that is made for jjajangmyeon or jjamppong but you can use spaghetti too! Jjamppong is a spicy Korean noodle soup with seafood in a spicy broth. It's a Korean-Chinese dish with its origin in China.
So that is going to wrap it up with this exceptional food jjampong (korean spicy seafood noodle soup) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
