Fiery Seafood Jjamppong with Freshly Made Noodles
Homemade Fresh Noodles and Intense Wok Hei for an Authentic Fiery Seafood Jjamppong Experience
Introducing a recipe for seafood jjamppong featuring chewy, freshly made noodles and a truly intense ‘wok hei’ (fiery breath) flavor, all made at home! I’ve finally perfected the ideal jjamppong I always envisioned. If you’ve ever felt that the noodles were lacking in homemade jjamppong or jajangmyeon, this recipe will solve that problem. The combination of chewy fresh noodles, deep smoky flavor, and generous amounts of seafood creates a jjamppong experience comparable to your favorite restaurant. A simple secret adds depth, satisfying those who felt the broth lacked richness even with plenty of seafood. My eldest son, who loves jjamppong, was amazed, savoring every last drop of the broth and praising its perfect spiciness. Even my younger son and I, who aren’t big fans of spicy food, found ourselves drinking water between bites but couldn’t stop eating this irresistibly flavorful dish! Our home is about to become the go-to jjamppong spot with this Fiery Seafood Jjamppong. It’s not complicated, so please give it a try. Stay healthy and have a wonderful day! ♡
Noodle Dough Ingredients- 700g Bread Flour
- 350g Water
- 8g Baking Powder
- 13g Salt
Jjamppong Topping Ingredients- 1 Onion, thinly sliced
- A small piece of Zucchini, thinly sliced
- 1 Squid, cleaned and cut into bite-sized pieces
- 1 cup Frozen Shrimp, thawed
- 1 Onion, thinly sliced
- A small piece of Zucchini, thinly sliced
- 1 Squid, cleaned and cut into bite-sized pieces
- 1 cup Frozen Shrimp, thawed
Cooking Instructions
Step 1
First, use a bread maker with a dough or noodle function to create the chewy fresh noodle dough. Combine bread flour, water, baking powder, and salt, and knead until a smooth dough forms.
Step 2
Once the dough is ready, use a noodle machine (like a pasta maker) to roll it out into thin, uniform strands. Freshly made noodles offer a superior chewy texture that elevates the jjamppong.
Step 3
Prepare the vegetables for the jjamppong by thinly slicing the onion and zucchini. Clean the squid, remove the innards, and cut it into bite-sized pieces. Thaw the frozen shrimp.
Step 4
To create a deep and rich jjamppong broth, combine 1 liter of water and 5 tablespoons of commercial jjamppong base (or chicken stock) in a pot and bring it to a boil. This broth is key to the jjamppong’s depth of flavor.
Step 5
Heat 3 tablespoons of wok oil in a deep wok or pot over high heat. Add the sliced onions and zucchini and stir-fry quickly to release their fragrance. Once the onions begin to turn translucent, add the prepared squid and shrimp and stir-fry together. As the seafood starts to cook, add 2 tablespoons of fine gochugaru, 1 tablespoon of spicy gochugaru, and 1 tablespoon of minced garlic. Stir-fry rapidly to avoid burning and to infuse the oil with chili flavor. Pour in the prepared jjamppong base broth and bring to a boil. Season with salt to taste. Cooking quickly over high heat is essential for achieving that signature fiery ‘wok hei’ flavor.
Step 6
While the jjamppong broth is boiling, cook the freshly made noodles in plenty of boiling water. Fresh noodles cook quickly, so boil for about 3-4 minutes. Drain them, briefly rinse in cold water to remove excess starch, drain again, and place in a serving bowl.
Step 7
Pour the piping hot, fiery seafood jjamppong broth and toppings generously over the chewy fresh noodles in the bowl. Garnish with finely chopped scallions for a beautiful finish. Your impressive homemade Fiery Seafood Jjamppong, rivaling restaurant quality, is now ready!
