Quick & Flavorful Nagasaki Jjamppong
Effortless Nagasaki Jjamppong Using Bibigo Beef Bone Broth for Rich Flavor
Today, I’m sharing a recipe for a comforting bowl of Nagasaki Jjamppong. I had leftover ingredients from a previous cream jjamppong dish, so I decided to create a simple Nagasaki Jjamppong using fresh bean sprouts, cabbage, and a store-bought beef bone broth for a rich and savory base. If you’re craving a clear yet spicy soup that’s both satisfying and refreshing, this Nagasaki Jjamppong is perfect for you! The recipe is straightforward and easy to follow, even for beginners. It features a wonderfully refreshing broth, generous amounts of seafood, and plenty of vegetables. It’s an excellent pairing with a cold drink and also makes for a hearty meal when served with chewy noodles.
Ingredients- Mixed Seafood 1 cup (e.g., squid, mussels, clams)
- Clam Meat 1/2 cup
- Shrimp Meat 1/2 cup
- Green Onion 1/3 stalk
- Onion 1/2
- Napa Cabbage 3 leaves
- Garlic 5 cloves
- Bok Choy 3 stalks
- Peperoncino 3 pieces (or 1 Korean chili pepper)
- Beef Bone Broth (Bibigo brand) 500ml
- Seafood Broth 500ml (or water)
- Black Pepper, to taste
- Fresh Noodles (for 1 serving)
Cooking Instructions
Step 1
First, let’s prepare the vegetables for our delicious Jjamppong. Cut the green onion into 5cm lengths and then halve them lengthwise. Slice the half onion into thick strips. Chop the 3 napa cabbage leaves into bite-sized pieces. Thinly slice the 5 cloves of garlic. Cut the 3 bok choy stalks in half lengthwise.
Step 2
Next, we’ll infuse the broth with aromatic flavors. Heat some cooking oil in a wok or a wide pot over medium-low heat. Add the sliced garlic and crushed peperoncino (or finely chopped Korean chili pepper if you don’t have peperoncino). Sauté gently until the garlic is fragrant and lightly golden, being careful not to burn it.
Step 3
Now, let’s build our rich and savory broth. Pour in 500ml of Bibigo beef bone broth. For an even deeper flavor, add 500ml of seafood broth. If seafood broth is unavailable, you can substitute it with water or a homemade anchovy and kelp broth. Once the broth begins to simmer, we’ll add the next ingredients.
Step 4
As the broth comes to a boil, add the prepared napa cabbage and all the seafood. I’ve used 1 cup of mixed seafood, 1/2 cup of clam meat, and 1/2 cup of shrimp meat. Be careful not to overcook the seafood, as it can become tough. Just cook until it’s done.
Step 5
Once the seafood is partially cooked, add the sliced green onions and onions to the pot. Sprinkle in a little black pepper to enhance the flavors. Cover the pot and let it simmer for another 5 minutes. This allows the vegetables to soften and their sweetness to meld with the savory seafood broth.
Step 6
It’s time to add the noodles! Ladle out the desired amount of broth and ingredients into a separate pot. Cook the fresh noodles in this separate broth. Cooking the noodles directly in the main Jjamppong broth can make it cloudy, so it’s recommended to cook them separately. Once the noodles are cooked, arrange them in a serving bowl with the delicious Jjamppong broth and toppings.
Step 7
Finally, top generously with freshly blanched bean sprouts for a beautiful and hearty Nagasaki Jjamppong! Enjoy this warm, comforting bowl packed with fresh vegetables and delicious seafood.
