Deluxe Seafood and Vegetable Jjamppong
How to Make Authentic Deluxe Jjamppong at Home
This is an authentic Korean-Chinese dish, Samseon Jjamppong, made with a generous amount of premium, fresh seafood and vibrant vegetables. The broth is rich with a deep seafood flavor, making it a nutritious and luxurious noodle soup.
Seafood and Vegetable Ingredients- 1 Abalone (cleaned and prepared)
- 1/2 Squid (skinned and prepared)
- 1 Medium Shrimp (peeled and deveined)
- 5 White Shrimp (peeled and deveined)
- 2 Baby Octopuses (cleaned and prepared)
- 1 Cuttlefish (skinned and prepared)
- 2 Scallops (thoroughly washed)
- 1/4 Onion (thinly sliced)
- 1 Cabbage Leaf (cut into bite-sized pieces)
- 1 Head of Bok Choy (trimmed and leaves separated)
- A small amount of Carrot (thinly julienned)
- 1 Shiitake Mushroom (sliced)
- 4 Slices of Bamboo Shoot (rinsed)
- 1 Button Mushroom (sliced)
Seasoning and Broth Ingredients- 1 Tbsp Cooking Oil
- 5 Dried Red Chilies (seeds removed, left whole)
- 1 Tbsp Minced Garlic
- 1 Tbsp Scallion Whites (julienned)
- 1 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 1 Tsp Soy Sauce
- 1 Tsp Oyster Sauce
- 1 Tsp Sea Salt
- 1 Tbsp Chicken Stock (or chicken broth)
- A pinch of Black Pepper
- 1 Tbsp Cooking Oil
- 5 Dried Red Chilies (seeds removed, left whole)
- 1 Tbsp Minced Garlic
- 1 Tbsp Scallion Whites (julienned)
- 1 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 1 Tsp Soy Sauce
- 1 Tsp Oyster Sauce
- 1 Tsp Sea Salt
- 1 Tbsp Chicken Stock (or chicken broth)
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, wash all the vegetables and cut them into the prepared sizes. Slice the onion, cabbage, and carrot thinly. Trim the base of the bok choy and separate the leaves. Thinly slice the shiitake and button mushrooms. Wash the seafood thoroughly under running water to remove any impurities. Prepare the abalone or squid by cutting them into bite-sized pieces.
Step 2
Heat 1 tablespoon of cooking oil in a deep pot or wok over medium heat. Add the dried red chilies and sauté them in the oil until fragrant, being careful not to burn them. Then, add the julienned scallion whites and minced garlic, and stir-fry until aromatic. Drizzle 1 teaspoon of soy sauce along the edge of the pan and lightly fry it to enhance the flavor.
Step 3
Once the aromatics are fragrant, add all the prepared seafood and vegetables to the pan. Stir-fry quickly over high heat. It’s important to preserve the fresh flavors of the seafood and vegetables, so avoid overcooking.
Step 4
While stir-frying over high heat, as the vegetables release moisture and the seafood begins to cook, you can tilt the wok to add a slight smoky flavor (wok hei). This step can enhance the dish with a more professional aroma, depending on your stove’s heat.
Step 5
Once the vegetables are slightly wilted and everything is well combined, add 1 tablespoon of gochugaru. Stir-fry quickly to coat the ingredients evenly, toasting the chili powder to release its nutty aroma without burning it.
Step 6
When the toasted chili powder is fragrant, pour in 2 ladles of the prepared broth (about 300-400ml) and bring to a boil over high heat. Allow the broth to simmer and the flavors of the ingredients to meld together.
Step 7
Once the broth is boiling vigorously, reduce the heat to medium and season with 1 teaspoon of oyster sauce, 1 teaspoon of sea salt, and 1 tablespoon of chicken stock. Finally, add a pinch of black pepper to balance the flavors. Taste and adjust seasoning with salt or oyster sauce as needed.
Step 8
In a separate pot, boil plenty of water and cook the noodles until tender. Drain the noodles and rinse them under cold water to remove excess starch. Then, briefly re-heat them in hot water. Place the prepared noodles attractively in a deep bowl.
Step 9
Generously ladle the hot, stir-fried Jjamppong broth, seafood, and vegetables over the noodles in the bowl. Gently pour some broth over the noodles so they can absorb the flavor.
Step 10
Your delicious Samseon Jjamppong, with its deep, rich seafood flavor and the harmony of diverse vegetables, is now complete! Enjoy it immediately while it’s hot.
