Spicy and Refreshing Squid Jjamppong: A Special Homemade Taste!
How to Make Refreshing and Spicy Squid Jjamppong with Ingredients at Home
Introducing a hearty Squid Jjamppong made with leftover vegetables from your fridge and a fresh squid. The soup is exceptionally refreshing and the spicy broth is magically stress-relieving. Using seafood broth as a base, it achieves a deep and clean flavor, making it delicious even when eaten with rice. Enjoy a special jjamppong at home that rivals restaurant quality!
Main Ingredients- 1 prepared squid
- 1/2 zucchini
- A little bit of carrot
- 1/2 onion
- 1 handful of bean sprouts
- 1 stalk of green onion
Cooking Instructions
Step 1
First, prepare the broth which is the base for the deep and refreshing jjamppong soup. Pour 5-6 cups of water (paper cup measure) into a pot, add a dashi pack (anchovies, kelp, etc.), and simmer for about 10 minutes to create a rich broth. Remove the dashi pack and set the broth aside.
Step 2
Next, prepare the vegetables for the jjamppong. Slice the zucchini and carrot into bite-sized pieces, about 0.5 cm thick, or into half-moons. Slice the onion similarly. Rinse the bean sprouts under running water and drain them. Slice the green onion diagonally. Finely mince the garlic.
Step 3
Wash the fresh squid thoroughly, removing the ink sac and cartilage. Make crisscross scores on the inside of the squid body; this not only makes it look appealing when cooked but also helps the seasoning penetrate better for enhanced flavor.
Step 4
Cut the scored squid into bite-sized pieces, about 2-3 cm. Avoid cutting them too small, as they will shrink when cooked. Aim for a moderate size.
Step 5
Now, let’s start stir-frying. Heat 2-3 tablespoons of cooking oil in a pot or deep pan. Add the sliced green onions and minced garlic. Cook over low heat until fragrant and lightly sizzling, taking care not to burn them. Infusing the oil with garlic and green onion aroma adds depth of flavor.
Step 6
Once the aroma of the fried garlic and green onion rises, add 2 tablespoons of red pepper powder (gochugaru). Keep the heat on low and stir-fry for about 2-3 minutes until the oil turns a deep red. This process removes any bitterness from the pepper powder and creates a rich, flavorful jjamppong base.
Step 7
Turn the heat to medium and add the prepared squid. Pour in 2 tablespoons of cooking wine (like mirin) to remove any fishy smell and enhance the flavor. The squid will start to turn opaque as it cooks.
Step 8
Once the squid is partially cooked and has changed color, add all the prepared vegetables – zucchini, carrots, and onions – and stir-fry together. The vegetables will mingle with the squid, releasing delicious aromas.
Step 9
Continue to stir-fry for about 2-3 more minutes until the vegetables are about halfway cooked. Avoid overcooking them; you want them to retain a slight crispness.
Step 10
Add 1.5 tablespoons of soy sauce and 1.5 tablespoons of oyster sauce for added umami and depth. You can adjust the amount of soy sauce and oyster sauce to your preference. Sprinkle in a pinch of black pepper for aroma, then stir-fry everything together until well combined.
Step 11
Now, pour in the 5-6 cups of anchovy broth you prepared earlier. Turn the heat up to high and bring the soup to a rolling boil. As it boils, the flavors of the ingredients will infuse into the broth.
Step 12
Once the soup is boiling vigorously, add the bean sprouts, red chili pepper, and red bell pepper. Simmer for another minute or two until the bean sprouts are just tender but still crisp. If the soup tastes too bland, season with salt to finish.
Step 13
Your hearty Squid Jjamppong, filled with delicious aromas, is now complete! Serve hot in bowls and enjoy. It’s incredibly satisfying when eaten with rice or noodles.
