Spicy and Refreshing Shrimp Jjamppong Soup
How to Make Delicious Shrimp Jjamppong Soup at Home
This dish was prepared to celebrate my eldest daughter’s elementary school graduation. It was my first time trying jjamppong soup, and it turned out wonderfully delicious! ^^ It’s a hearty and flavorful soup packed with seafood and vegetables, perfect for special occasions or when you crave a comforting meal.
Main Ingredients- 200g Shrimp (peeled and deveined)
- 1/4 head Napa Cabbage (cut into bite-sized pieces)
- 1/2 stalk Green Onion (chopped)
- 1 Onion (sliced)
- 1 Potato (peeled and thinly sliced)
- 1 King Oyster Mushroom (sliced)
- 2 Cheongyang Peppers (chopped)
- 1/4 Carrot (thinly sliced)
- 2 portions Wide Glass Noodles (soaked in lukewarm water for 30 mins)
Seasonings & Others- 1 Tbsp Chili Oil (homemade or store-bought)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Roasted Salt
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1/2 Tbsp Oyster Sauce (for umami)
- A little Cooking Oil (for sautéing)
- 1 Tbsp Chili Oil (homemade or store-bought)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Roasted Salt
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1/2 Tbsp Oyster Sauce (for umami)
- A little Cooking Oil (for sautéing)
Cooking Instructions
Step 1
First, let’s prepare the ‘chili oil’, the key to a delicious jjamppong soup. Line a sturdy bowl with a sieve or filter paper. Add gochugaru (Korean chili flakes), minced garlic, ginger powder (optional), grape juice (for sweetness and flavor) or a pinch of sugar, and about 1.5 Tbsp of cooking oil. Mix well, ensuring there are no clumps. Let it sit for 30 minutes to allow the flavors and aroma of the chili flakes to infuse into the oil. (Tip: If you’re using store-bought chili oil, you can skip this step!)
Step 2
In a wide wok or deep pot, heat a little cooking oil over medium-low heat. Add the chopped green onions and sauté for about 1 minute to create a fragrant green onion oil. This step releases the aroma and flavor of the green onions into the oil.
Step 3
Once the green onion aroma is fragrant, add the sliced king oyster mushrooms, cabbage, carrots, onions, and potatoes to the wok. Stir-fry over high heat for 5 minutes, allowing the natural sweetness of the vegetables to develop. During this stage, add 1/2 Tbsp of oyster sauce, the remaining 1/2 Tbsp of minced garlic, and a pinch of black pepper for extra flavor.
Step 4
While the vegetables are stir-frying, prepare the cleaned shrimp. Add the shrimp to the wok and stir-fry for another 2-3 minutes, or until they turn pink. This briefly cooks the shrimp and enhances their flavor. (Tip: Sautéing the shrimp separately can result in a firmer, more appealing texture!)
Step 5
Now, pour enough water into the wok to cover the ingredients generously (about 5-6 cups). Add the prepared chili oil (1 Tbsp), gochugaru (3 Tbsp), and roasted salt (1 Tbsp) to season the broth. Bring to a boil over high heat and simmer for 15 minutes to allow the flavors to meld and deepen. While the soup is simmering, soak the wide glass noodles in lukewarm water until softened.
Step 6
Once the broth has simmered, drain the soaked glass noodles and add them to the wok along with a little of their soaking water. The noodles will absorb some liquid, so you might want to add a bit more water if needed. Add the chopped Cheongyang peppers for a spicy kick and continue to boil for another 7 minutes, or until the noodles are translucent and tender.
Step 7
Finally, reduce the heat to low and simmer for a few more minutes to allow all the flavors to meld together perfectly. Ladle the delicious Shrimp Jjamppong Soup into bowls, and enjoy your flavorful homemade meal!
