Spicy and Refreshing Seafood Jjamppong Soup Recipe
Homemade Spicy Seafood Jjamppong Soup
Bursting with the flavors of the sea! This Jjamppong soup, featuring fresh seafood and crisp vegetables, offers a delightfully spicy and refreshing taste that’s perfect for enjoying at home. It’s an excellent choice for an appetizer with drinks or for a hearty meal with rice.
Main Ingredients
- 1 fresh squid
- 2 handfuls of fresh mussels (approx. 200g)
- 12 plump shrimp
- 5 large napa cabbage leaves
- 3 Korean green chilies (cheongyang)
- 2 stalks of green onion
- 1 onion
- A moderate amount of carrot
- A moderate amount of zucchini
Seasoning Ingredients
- 3 Tbsp Gochugaru (Korean chili flakes) for a spicy kick
- 1 Tbsp Oyster sauce for umami
- A dash of black pepper (to taste)
- 3 Tbsp Canola oil for sautéing
- 1.5 Tbsp minced garlic for fragrant aroma
- 3 Tbsp Gochugaru oil (chili oil) for spicy flavor and color
- 1500ml Water (approx. 6 cups) for the broth
- Fish sauce (to taste, adjust seasoning)
- 3 Tbsp Gochugaru (Korean chili flakes) for a spicy kick
- 1 Tbsp Oyster sauce for umami
- A dash of black pepper (to taste)
- 3 Tbsp Canola oil for sautéing
- 1.5 Tbsp minced garlic for fragrant aroma
- 3 Tbsp Gochugaru oil (chili oil) for spicy flavor and color
- 1500ml Water (approx. 6 cups) for the broth
- Fish sauce (to taste, adjust seasoning)
Cooking Instructions
Step 1
First, thoroughly rinse all the seafood under running water to prepare it. For the squid, remove the innards and cut it into bite-sized pieces. For the mussels, remove the ‘beard’ and trim them. For the shrimp, you can peel them or leave the shells on.
Step 2
Chop all the vegetables into pieces that will harmonize well with the Jjamppong soup broth. Cut the napa cabbage into long strips, julienne the onion, carrot, and zucchini, and thinly slice the green onions diagonally. Finely chop the green chilies to add a pleasant spiciness.
Step 3
Heat a deep pot or a large pan over medium-high heat. Add 3 Tbsp of canola oil and 1.5 Tbsp of minced garlic. Sauté until fragrant, then add the prepared green onions and stir-fry for about 1 minute more to release their aroma, until they become translucent.
Step 4
Now, add all the prepared seafood (squid, mussels, shrimp) to the pan and stir-fry quickly. It’s important not to overcook the seafood, as it can become tough. Sauté just until the outer surfaces turn opaque.
Step 5
Once the seafood is partially cooked, add all the chopped vegetables (onion, carrot, zucchini, napa cabbage) and stir-fry together. Continue to sauté for about 1-2 minutes until the vegetables begin to soften slightly.
Step 6
Now it’s time to add the seasonings that will create the Jjamppong soup flavor. Add 3 Tbsp of gochugaru (chili flakes), 3 Tbsp of gochugaru oil (chili oil), sprinkle in some black pepper, and add 1 Tbsp of fish sauce.
Step 7
Stir everything together to ensure the seasonings coat the ingredients evenly. Continue to stir-fry for about 1 more minute. Sautéing the chili flakes and chili oil will develop a deeper flavor.
Step 8
Pour in 1500ml (approximately 6 cups) of water, which will form the Jjamppong broth. Bring it to a boil over high heat, then reduce to medium heat once it starts bubbling vigorously.
Step 9
Once the soup is boiling, stir in 1 Tbsp of oyster sauce to enhance the umami. Adding oyster sauce towards the end helps prevent it from becoming too salty and preserves its rich flavor.
Step 10
Finally, taste the soup and adjust the seasoning by adding more fish sauce if needed. The key is to balance the spicy and refreshing flavors while highlighting the natural taste of the ingredients.
Step 11
Before turning off the heat, add the finely chopped green chilies and let it simmer for another moment. Your delicious, spicy, and refreshing seafood Jjamppong soup is now ready! Enjoy it while it’s hot.
