JJAMPPONG (KOREAN SPICY SEAFOOD NOODLE SOUP)
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A bowl of jjampong topped with prawns, mussels and littleneck clams.
Every now after which I in reality have a yearning for Jjamppong (Korean spicy seafood noodle soup).
Fiery watching red hot soup may just be intimidating to a couple people, but I ought to say, the soup could be very addictive, refreshing and comforting!
WHAT IS JJAMPPONG
Jjamppong (or Jjampong, 짬뽕) is one among essentially probably the foremost universal dishes you could order from a Korean-Chinese restaurant.
Jjamppong includes recent noodles, assorted vegetables and assorted seafoods and it's served in a red hot soup base. Generally the soup may just be fairly spicy however it may just be toned down if you’re cooking it at home.
In Korea, jjamppong’s popularity all the time competes with jajangmyeon (Korean black bean noodles, 자장면). If you can’t judge among jjamppong and jajangmyeon, then you definitely could order jjamjjamyeon (짬짜면) instead.
Jjjamjjamyeon is equally varieties of noodle dishes served in a bowl that's divided within the middle. So you don’t ought to compromise!
While there are many theories concerning the origin tale of jjamppong, essentially probably the foremost convincing model is that it was created by Chinese immigrants again within the 1940s dwelling in Nagasaki, Japan.
Obviously the latest jjamppong advanced a lot to go properly with Korean tastes. In particular, the addition of Korean chili flakes and seafood was brought again within the 1960s in Korea.
JJAMPPONG VARIATIONS
There are unique varieties of jjamppong accessible in Korea together with the non-spicy kinds. (I’ll be certain to share those recipes with you at some unique time.)
Today’s certain variety is spicy seafood noodles soup, which straight translates to Haemul Jjamppong (해물 짬뽕).
It too could be seemingly to serve the soup with out the noodles. Just serve it with some steamed rice. This dish is then known as Jjamppong Bap (짬뽕밥).
WHY YOU SHOULD MAKE JJAMPPONG AT HOME
One of the greatest issues about making Jjampong at residence is which you simply in reality get to consume a first rate quantity of seafood.
Typically a cafe model doesn’t contain a lot of it. If I’m fortunate I would get 1 mussel and 1 shrimp! (No joke!) But my recipe adds a in reality beneficiant quantity of seafood and I assume that makes a difference within the soup quality.
Also, this spicy noodle soup is specifically top when the climate is a section chilly or windy. It’s in reality hearty and comforting! So attempt it this weekend and let me recognize the way you go!
SUCCESSFUL COOKING TIPS
You are welcome to load the soup with even extra seafood than what’s written below. It will deliver out a extra refreshing taste.
Make certain the seafood isn't overcooked because it may just be chewy.
For extra complicated flavor, some of us upload a small portion (about 100g / 3.5 ounces) of red meat loin strips or red meat stomach strips. If you're going this path, upload the beef earlier than together with the seafood in step 2 below.
Make certain you take care of the warmth nicely in step 1 below. The oil could be very simple to burn, specifically when the chili flakes are added. It can burn in reality quick and darken the coloration if the temperature is simply too high. This can supply you just a section bit of a bitter class and darkish coloured soup.
Once you serve the noodles with the soup, permit it to soak the taste for three to 5 mins.
Any leftover soup (excluding the noodles) may just be saved within the fridge for a number of days. It may just be reheated over the stove. (Though, seafood would possibly have barely overcooked texture.)
INGREDIENTS FOR JJAMPPONG (3 SERVINGS)
Main
50 g / 1.8 ounces zucchini, thinly sliced
2 shiitake mushrooms (50 g / 1.8 ounces), cleaned, stems eliminated and thinly sliced
120 g / 4.3 ounces cabbage, thinly shredded
35 g / 1.2 ounces brown onion, thinly sliced
6 mussels (200 g / 7 ounces) or more, cleaned
6 littleneck clams (70 g / 2.5 ounces) or more, cleaned
6 enormous prawns (140 g / 5 ounces) or more, head & shells eliminated and tail left on, cleaned
6 squid earrings or child octopus (70 g / 2.5 ounces) or more
450 g / 16 ounces recent Korean chinese language class noodles (or thin udon noodles or ramen noodles)
20 g / 0.7 ounces child spinach or child bok choy
Chili oil seasoning
3 Tbsp cooking oil (I used rice bran oil)
3 Tbsp Korean chili flakes (gochugaru), may just be adjusted in your favored spice degree (3 Tbsp affords simply a mildly spicy flavor.)
1 tsp minced garlic
1 tsp minced ginger
20 g / 0.7 ounces inexperienced onion – white part
Soup base
1 Tbsp rice wine
2 Tbsp soy sauce, regular
4 & 3/4 cups selfmade Korean soup inventory or water
1/4 tsp positive sea salt, may just be adjusted in your taste
A few sprinkles of floor black pepper
*1 Tbsp = 15 ml, 1 cup = 250 ml
** If you desire to read extra about Korean ingredients, examine my 30 most important Korean cooking foods list!
HOW TO MAKE JJAMPPONG
1. Preheat a wok (or enormous deep pot) on low warmth till heated. Add the oil, Korean chili flakes, minced garlic, minced ginger and the inexperienced onion and stir constantly for a minute or two. Take care to no longer burn the chili paste as this will supply a bitter taste.
You can use the chopped inexperienced onions entire (option 1) or thinly shred them extra (option 2).
2. Turn the warmth as plenty as medium and upload the zucchini, mushrooms, cabbage, and onion. Cook them till flippantly wilted (for 1 to 2 mins). Add the mussels, littleneck clams, prawns and squid (or child octopus) and stir a bit.
3. Add the rice wine, soy sauce and Korean soup inventory (or water). Turn the warmth as plenty as medium high. Boil the soup included till all foods are cooked by means of (about 8 mins) whereas avoiding overcooking. Remove the disguise and upload the salt and a number of sprinkles of floor black pepper. Add the child spinach simply earlier than serving. (If utilizing child bok choy, you'll must prepare dinner just a section longer.)
4. While the soup is boiling (in step 3), prepare dinner the noodles in boiling water following the manufacturer’s instructions. Drain and rinse the noodles in short in chilly water. (Step 3 and four must be finished round the similar time.)
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JJAMPPONG (KOREAN SPICY SEAFOOD NOODLE SOUP)
Ingredients:
MAIN
50 g summer time zucchini (1.8 ounces), thinly sliced
2 shiitake mushrooms (50 g / 1.8 ounces), cleaned, stems eliminated and thinly sliced
120 g cabbage (4.3 ounces), thinly shredded
35 g brown onion (1.2 ounces), thinly sliced
6 mussels (200 g / 7 ounces) or more, cleaned
6 littleneck clams (70 g / 2.5 ounces) or more, cleaned
6 enormous prawns (140 g / 5 ounces) or more, head & shells eliminated and tail left on, cleaned
6 squid earrings or child octopus, (70 g / 2.5 ounces)
450 g recent Korean-Chinese class noodles or thin udon noodles or ramen noodles (14 ounces)
20 g child spinach or child bok choy (0.7 ounces)
CHILI OIL SEASONING
3 Tbsp cooking oil , I used rice bran oil
3 Tbsp korean chili flakes (gochugaru), may just be adjusted in your favored spice degree (3 Tbsp affords simply a mildly spicy flavor.)
1 tsp minced garlic
1 tsp minced ginger
20 g inexperienced onion – white aspect (0.7 ounces)
SOUP BASE
1 Tbsp rice wine
2 Tbsp soy sauce , normal (kikkoman)
4 3/4 cups Korean soup inventory or water
1/4 tsp positive sea salt , may just be adjusted in your taste
A few sprinkles floor black pepper
Instructions:
Preheat a wok (or enormous deep pot) on low warmth till heated. Add the oil, Korean chili flakes, minced garlic, minced ginger and the inexperienced onion and stir constantly for a minute or two. Take care to no longer burn the chili paste as this will supply a bitter taste.
Turn the warmth as plenty as medium and upload the zucchini, mushrooms, cabbage, and onion. Cook them till flippantly wilted (for 1 to 2 mins). Add the mussels, littleneck clams, prawns and squid (or child octopus) and stir a bit.
Add the rice wine, soy sauce and Korean soup inventory (or water). Turn the warmth as plenty as medium high. Boil the soup included till all foods are cooked by means of (about 8 mins) whereas avoiding overcooking. Remove the disguise and upload the salt and a number of sprinkles of floor black pepper. Add the child spinach simply earlier than serving. (If utilizing child bok choy, you'll must prepare dinner just a section longer.)
While the soup is boiling (in step 3), prepare dinner the noodles in boiling water following the manufacturer’s instructions. Drain and rinse the noodles in short in chilly water. (Step 3 and four must be finished round the similar time.)
Divide the noodles, seafood, and the soup among three soup bowls. Serve immediately. (If you prefer, you could also serve the soup with steamed rice rather of the noodles.)
Nutrition
Calories: 681kcal | Carbohydrates: 101g | Protein: 29g | Fat: 19g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 2788mg | Potassium: 455mg | Fiber: 12g | Sugar: 15g | Vitamin A: 3160IU | Vitamin C: 23.7mg | Calcium: 84mg | Iron: 3.3mg
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