Spicy and Hearty Jjamppong (Korean Noodle Soup)
Cheongdam Banjeom-Style Delicious Jjamppong Recipe
Experience the rich, spicy broth and generous seafood and meat of Cheongdam Banjeom’s famous Jjamppong right in your own kitchen. This recipe delivers a deep, satisfying flavor that’s perfect for a special meal.
Main Ingredients
- 2 servings of Kalguksu noodles (thick, flat wheat noodles)
- 1 onion (chopped into large pieces)
- 1 Cheongyang chili pepper (finely chopped, adjust for spice level)
- 100g pork belly (cut into bite-sized pieces)
- 50g brisket point (optional, for added flavor)
- 200g mixed seafood (e.g., squid, shrimp, clams)
- 1 large shrimp (peeled and deveined)
- 1/2 white part of a leek (finely chopped, for scallion oil)
Cooking Instructions
Step 1
Let’s introduce the stars of today’s Jjamppong! We have one large onion, chopped; one Cheongyang chili pepper for a spicy kick; some savory pork belly; a few slices of flavorful brisket point; a generous amount of fresh mixed seafood; and one plump large shrimp. Many pre-packaged seafood mixes are available these days, making preparation convenient.
Step 2
Now, let’s create the aromatic scallion oil that forms the base of our Jjamppong’s rich flavor. Heat 5 tablespoons of cooking oil in a pan over low heat. Add 2 tablespoons of chili powder and gently stir-fry until fragrant, being careful not to burn it. Then, add the chopped leek and sauté until its aroma infuses the oil.
Step 3
Once the scallion oil is fragrant, carefully pour in 1 tablespoon of soy sauce. Reduce the heat to medium-low and stir-fry the mixture until it deepens in color and aroma, similar to the base of Chinese black bean sauce. A delicious scent will begin to fill your kitchen.
Step 4
When the seasoned oil starts to slightly fry and release a subtle toasted aroma, add the prepared pork belly and brisket point. Stir-fry over medium-high heat until the meat is browned and tender. Cooking quickly over high heat helps to seal in the meat’s juices.
Step 5
Once the meat is partially cooked, pour in about half a bowl of water (approximately 300ml) and increase the heat to high. As the broth begins to boil vigorously, stir in 1 tablespoon of minced garlic. This will infuse the broth with a pungent, savory flavor.
Step 6
As the broth comes to a rolling boil, add all the prepared vegetables, including the chopped onion and Cheongyang chili pepper. The large pieces of onion will sweeten as they cook, while the chili pepper adds a delightful spiciness.
Step 7
Now it’s time for our seafood friends! Add the mixed seafood, the large shrimp, and some clams for added oceanic freshness. Seafood cooks quickly, so avoid overcooking to maintain a tender texture. It’s best to cover the pot immediately after adding the seafood.
Step 8
Keep the heat on high and cover the pot, letting it simmer for about 5 minutes. This allows the delicious flavors from the seafood and vegetables to meld into the broth. Meanwhile, prepare to cook the noodles separately.
Step 9
Doesn’t this look appetizing? The bubbling Jjamppong broth is brimming with the fresh aroma of seafood. The squid, resembling blooming flowers, and the plump shrimp are truly mouthwatering. Nowadays, it’s so easy to find quality ingredients, allowing you to create such a wonderful Jjamppong at home!
Step 10
Noodles are key to a great Jjamppong! Today, we’re using chewy Kalguksu noodles. Before cooking, rinse the noodles briefly under cold running water to remove excess flour. This prevents the broth from becoming too thick and ensures the noodles stay wonderfully al dente.
Step 11
Arrange the rinsed Kalguksu noodles attractively in a serving bowl. They are now ready to soak up the rich broth and generous toppings of your Jjamppong.
Step 12
Finally, ladle the piping hot Jjamppong broth and the abundant seafood and meat over the noodles. Behold the stunning, vibrant red broth – it’s a feast for the eyes and promises a deeply satisfying experience! Now, all that’s left is to enjoy your delicious creation.
