Summer Delight! Easy & Refreshing Spicy Cold Jjampong Recipe
Beat the summer heat with this incredibly easy and refreshing Spicy Cold Jjampong! Perfect for a light yet flavorful meal.
Experience the ultimate summer refreshment with this vibrant Cold Jjampong. The cool, bracing broth, infused with the addictive kick of Bul-dak sauce, is perfectly balanced by savory stir-fried vegetables and tender noodles. It’s a simple yet sophisticated dish that’s perfect for a hot day.
Cool Broth Ingredients- 1 packet (500ml) ready-made Naengmyeon broth
- 2 Tbsp Bul-dak sauce
Noodles and Stir-fry Ingredients- 1/4 onion, thinly sliced into strips
- 1/4 zucchini, thinly sliced into strips
- 5 frozen cooked shrimp, thawed
- 1 serving of Chinese-style noodles (or fresh noodles)
- 2 Tbsp cooking oil
- 0.5 Tbsp minced garlic
- 0.5 Tbsp Bul-dak sauce (for extra seasoning, optional)
- 1/4 onion, thinly sliced into strips
- 1/4 zucchini, thinly sliced into strips
- 5 frozen cooked shrimp, thawed
- 1 serving of Chinese-style noodles (or fresh noodles)
- 2 Tbsp cooking oil
- 0.5 Tbsp minced garlic
- 0.5 Tbsp Bul-dak sauce (for extra seasoning, optional)
Cooking Instructions
Step 1
First, prepare the refreshing broth. In a bowl, combine 500ml of the ready-made Naengmyeon broth with 2 tablespoons of Bul-dak sauce. Stir well until fully incorporated. For the best flavor, chill this broth in the refrigerator for at least 1 hour before serving.
Step 2
Wash the onion, peel it, and then slice it thinly into strips, about 0.5cm thick. These onion strips will add a delightful crisp texture to the dish.
Step 3
Similarly, slice the zucchini thinly into strips of a similar thickness. We’ll be lightly stir-frying these to retain some of their fresh crunch.
Step 4
Rinse the frozen cooked shrimp under cold running water to thaw them. Once thawed, drain them thoroughly on a sieve. If the shrimp are very large, you can cut them in half.
Step 5
Now, it’s time to cook the noodles. Bring a pot of water to a rolling boil and add the Chinese-style noodles or fresh noodles. Cook them for about 2 minutes, or slightly less than the time indicated on the package, to ensure they remain al dente. Avoid overcooking them.
Step 6
Immediately after draining the noodles, rinse them thoroughly under cold running water to stop the cooking process and achieve a wonderfully chewy texture. Drain them well on a sieve to remove excess water; this prevents the broth from becoming diluted.
Step 7
Heat 2 tablespoons of cooking oil in a wok or large skillet over high heat. Add 0.5 tablespoon of minced garlic and stir-fry briefly until fragrant. Add the sliced onions, zucchini, and thawed shrimp to the pan. Stir-fry briskly over high heat for just a minute or two until the vegetables are slightly tender but still crisp. The key is not to overcook them.
Step 8
When the vegetables are about halfway cooked, add an additional 0.5 tablespoon of Bul-dak sauce to the pan. Stir-fry quickly to coat all the ingredients evenly. You can adjust the amount of Bul-dak sauce according to your spice preference.
Step 9
In a deep serving bowl, arrange the drained, cooked noodles.
Step 10
Pour the chilled, spicy broth generously over the noodles. Ensure the broth gets between the strands of noodles.
Step 11
Finally, top the noodles with the stir-fried vegetables and shrimp. Your delicious and incredibly easy Spicy Cold Jjampong is ready to be enjoyed! For extra flair, consider adding some thinly sliced cucumber or a hard-boiled egg.
