Refreshing and Spicy White Jjamppong
Homemade White Jjamppong for a Perfect Hangover Cure
Spicy without chili powder! This White Jjamppong recipe features the invigorating kick of Cheongyang peppers and dried chilies, creating a deliciously sharp and clear broth. It’s an excellent choice for a hangover cure, balanced with the freshness of seafood and the crispness of vegetables.
Vegetable Ingredients
- 1 medium onion (approx. 200g), cut into thick julienne strips
- 100g baby bok choy, cut into bite-sized pieces
- 100g carrot, cut into thick julienne strips
- 100g napa cabbage, cut into bite-sized pieces
- 1/2 large leek, thinly sliced crosswise
- 1 handful dried red chilies, cut into pieces (seeds can be removed)
- 3 Cheongyang peppers, thinly sliced (seeds can be removed)
Seafood and Other Ingredients
- 100g squid, body sliced into rings, tentacles cut into manageable pieces
- 200g mussels, cleaned and de-bearded
- 300g cooked noodles (e.g., udon or ramen noodles, to your preference)
- 100g squid, body sliced into rings, tentacles cut into manageable pieces
- 200g mussels, cleaned and de-bearded
- 300g cooked noodles (e.g., udon or ramen noodles, to your preference)
Cooking Instructions
Step 1
First, prepare the vegetables that will add texture and flavor to your White Jjamppong. Julienne the onion and carrot into thick strips, and cut the napa cabbage into bite-sized pieces. Slice the baby bok choy into manageable sections. Thinly slice the leek and Cheongyang peppers crosswise. Cut the dried chilies into pieces (you can remove the seeds if you prefer less heat). For the squid, slice the body into rings and cut the tentacles into bite-sized pieces. Thoroughly clean the mussels under running water and remove their beards.
Step 2
Now, let’s build the aromatic base for your White Jjamppong. In a deep, wide pot or wok, heat 2 tablespoons of cooking oil over medium-low heat. Add the dried chilies and sauté gently until their fragrance is released, being careful not to burn them. Once fragrant, add 1 tablespoon of minced garlic and the thinly sliced leek, stir-frying together to release their wonderful aroma.
Step 3
Once the garlic and leek are fragrant, add 1 tablespoon of cooking wine or mirin. Let it bubble for a moment to cook off the alcohol, which helps to eliminate any unwanted odors from the ingredients. Add the prepared vegetables (onion, carrot, napa cabbage) and the squid to the pot. Stir-fry everything together, allowing the flavors to meld.
Step 4
As the vegetables begin to soften slightly and release some moisture, increase the heat to high. Stir-fry briskly. This high-heat stir-frying helps to retain the crispness of the vegetables and develops a richer flavor.
Step 5
Once the vegetables are sufficiently stir-fried, pour in 4 ladles of stock or broth (about 800ml). This forms the base of your clear and refreshing White Jjamppong broth.
Step 6
As the broth comes to a boil, add the seasoning ingredients to enhance the umami. Stir in 1 teaspoon of MSG (if using), 1 teaspoon of sea salt, 1 tablespoon of oyster sauce, and 1 teaspoon of chicken stock. Mix well to ensure the flavors are evenly distributed and adjust the seasoning to your taste.
Step 7
Finally, add the cleaned mussels to the pot. Bring the heat back up to high and let it boil vigorously until the mussels open. The natural sweetness from the mussels will further enrich the broth. This is also a good time to add the thinly sliced Cheongyang peppers for that extra spicy kick.
Step 8
Once all the ingredients are cooked and the broth has developed a delicious flavor, give it a final sprinkle of ground black pepper for aroma. Ladle the hot, flavorful White Jjamppong over the cooked noodles in a serving bowl, and your homemade dish is ready to be enjoyed!
Step 9
This White Jjamppong, with its clean yet spicy broth, is not greasy and is perfect for clearing your palate after a night out or as a satisfying meal any time. Enjoy the fresh flavors of the ingredients cooked to perfection!
