Spicy Seafood Jjamppong
Craving a Hot and Spicy Jjamppong? Make This Flavorful Seafood Broth!
As the weather turns cooler, a steaming bowl of Jjamppong is just what you need! While it might not taste exactly like your favorite delivery place, this homemade version is surprisingly delicious and satisfying. Give it a try!
Main Ingredients- 1 Squid
- 200g Manila Clams
- 200g Mussels
- 5-6 Shrimp
- 100g Minced Pork
- 1/2 Green Onion
- 1/2 Onion
- 1/4 Carrot
- 2-3 stalks Bok Choy
- 1/4 Cabbage
Seasoning & Broth- 1200ml Dried Kelp and Anchovy Broth
- 5 Tbsp Chili Powder (3 Tbsp for base, 2 Tbsp for mixing)
- 0.5 Tbsp Sesame Oil (for mixing)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce
- 0.5 Tbsp Salt (or to taste)
- 1200ml Dried Kelp and Anchovy Broth
- 5 Tbsp Chili Powder (3 Tbsp for base, 2 Tbsp for mixing)
- 0.5 Tbsp Sesame Oil (for mixing)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce
- 0.5 Tbsp Salt (or to taste)
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add flavor to your Jjamppong. Chop the white parts of the green onion into large pieces. Thinly slice the onion. Cut the carrot into similar-sized pieces. Trim the ends of the bok choy, then cut them into bite-sized sections. Coarsely shred the cabbage.
Step 2
Now, let’s prepare the fresh seafood! Clean the squid by removing the innards and optionally, the skin. (Leaving the skin on is also fine.) After removing the skin, rub the squid with coarse salt; this helps sanitize it and remove any residual dirt. Rinse the clams and mussels thoroughly under running water to wash away any sand or grit. Peel the shrimp and devein them.
Step 3
Prepare the dried kelp and anchovy broth, which is the foundation for a deep and refreshing Jjamppong soup. In a pot, add 1.2 liters of water, dried kelp, and dried anchovies for broth. Bring to a boil, then remove the kelp. Continue boiling for about 10 more minutes to create a rich broth.
Step 4
Let’s make the ‘mixing chili powder’ which will enhance the spicy flavor and aroma of the Jjamppong. In a small bowl, mix 2 tablespoons of chili powder with 0.5 tablespoon of sesame oil. The sesame oil helps reduce any bitterness from the chili powder and adds a pleasant nutty aroma.
Step 5
Heat a deep pan or wok with a little oil over medium heat. Add the minced garlic and minced pork. Sauté until the pork is lightly browned and any raw smell has dissipated.
Step 6
Once the pork is partially cooked, add 3 tablespoons of chili powder and stir-fry with the pork for about 1 minute. Be careful not to burn the chili powder; reduce the heat to low if necessary. Stir-frying the chili powder in oil enhances its color and flavor.
Step 7
Add the prepared vegetables (green onion, onion, carrot) except for the cabbage to the pan with the pork and chili mixture. Stir-fry together for 1-2 minutes until the vegetables are slightly softened.
Step 8
Once the vegetables are adequately sautéed, pour in the prepared dried kelp and anchovy broth (approximately 1200ml). Turn the heat up to high and bring it to a boil.
Step 9
When the broth starts boiling vigorously, add the cabbage and all the prepared seafood (squid, clams, mussels, shrimp). Be careful not to overcook the seafood, as it can become tough if boiled for too long.
Step 10
As the seafood cooks, add 1 tablespoon of fish sauce and 0.5 tablespoon of salt to season the soup. Taste the broth and add more salt if needed. This seasoning will add a delicious umami flavor.
Step 11
Finally, add the bok choy and stir in the prepared ‘mixing chili powder’. Cook until the bok choy is slightly tender, then turn off the heat. Serve in bowls for a delicious and spicy seafood Jjamppong!
Step 12
You can enjoy delicious Jjamppong right at home! Make a hearty and tasty meal with this spicy and generous seafood Jjamppong. ^^
