{"id":29670,"title":"Jjamppong – Seafood Noodle Soup","modified":"2025-02-12T10:19:40+01:00","plain":"A traditional Korean seafood soup recipe that will delight your winter evenings\n\n\n\nYou know jajangmyeon? Well, just like how we have either hot chocolate or coffee in the morning: in Korea, you're either team Jajangmyeon or team Jjamppong.  \n\n\n\nPersonally, I find that the two dishes are very different, but they're both part of Korean cuisine with Chinese influence, just like tangsuyuk. \n\n\n\nJajangmyeon in All Its Glory\n\n\n\nLike these two dishes, it's delicious, flavorful, and very comforting.\n\n\n\nWhat Is Jjamppong?\n\n\n\nJjamppong (or jjampong, \uc9ec\ubf55) is one of the most popular dishes you can order in a Sino-Korean restaurant. It consists of fresh noodles, various vegetables, and different seafood, all served in a spicy red broth. Generally, the broth can be quite hot, so be careful!  \n\n\n\nIn Korea, as mentioned before, there's a rivalry between jjamppong and jajangmyeon (Korean noodles with black bean paste, \uc790\uc7a5\uba74). \n\n\n\nIf you can't choose between the two, you can order what's called jjamjjamyeon (\uc9ec\uc9dc\uba74).\n\n\n\nJjamjjamyeon Combines These Two Types of Noodles in a Bowl Separated in the Middle\n\n\n\nWhy Bother Choosing?\n\n\n\nThe Origins of Jjamppong\n\n\n\nAlthough there are many theories about the origins of jjamppong, the most convincing one is that it was created in the 1940s by Chinese immigrants settled in Nagasaki, Japan.\n\n\n\nObviously, the current jjamppong has evolved a lot to suit Korean tastes. In particular, the addition of gochugaru and seafood was introduced in the 1960s in Korea. \n\n\n\nTangsuyuk or Korean Fried Pork, Is Also From Chinese Cuisine\n\n\n\nJjamppong, unlike other Korean dishes, is quite difficult to reproduce at home with pre-packaged products or instant noodles. To get that slightly burned flavor that characterizes it, you have to prepare it at home in a wok.  \n\n\n\nIn the Recipe, We Further Accentuate This With Smoked Paprika\n\n\n\nThe Main Ingredients of Jjamppong\n\n\n\n\n\n\n\nNoodles: Traditionally, Korean Kalguksus noodles are used, which you can find in specialty stores, but simple egg noodles work perfectly\n\n\n\nPork: Use any cut you want, ideally with a bit of fat though\n\n\n\nSeafood: Here it's freestyle, incorporate what you want\n\n\n\nShaoxing wine: Traditional cooking wine, can be replaced with sake or dry sherry\n\n\n\nLight soy sauce: Salty sauce found in all stores\n\n\n\nOyster sauce: Sauce that doesn't taste like oyster, available in vegetarian format if you're allergic\n\n\n\nGochugaru: Typical Korean chili powder, moderately spicy\n\n\n\nChicken broth: Ideally homemade, or if you use store-bought broth, make sure it's not salty\n\n\n\n\n\n\tJjamppong - Seafood Noodle Soup\n\t\t\n\t\tA traditional Korean seafood soup recipe that will delight your winter evenings\t\n\t\n\t\tWok\t\n\t\n\t\tProteins150 g pork (julienned)700 g of seafood (fresh such as squid, shrimp, mussels, clams, crab, etc. At minimum: mussels\/shrimp\/squid rings )Vegetables150 g of Chinese cabbage (cut into pieces)200 g of onion (sliced (1 medium-sized onion))30 g carrot (julienned)60 g of zucchini (julienned)Aromatics4 tablespoons of neutral cooking oil7 cloves garlic (chopped)2 teaspoons of ginger (chopped)6 green onions (thinly sliced)Seasonings4 tablespoons of gochugaru (blend it to reduce it to a fine powder)1 tablespoon of smoked paprika2 tablespoons light soy sauce2 teaspoons of oyster sauce60 ml Shaoxing wine (or water)1.5 L of chicken broth0.25 teaspoon salt (to taste)1 red chili pepper (optional)To serve2 portions of egg noodlesFinely chopped green onions (for garnish)\t\n\t\n\t\tAdd cooking oil, garlic, ginger, and green onions to a cold wok or large potTurn the heat to medium and saut\u00e9 until the aromas are released, about 2 to 3 minutes. Depending on the power of your stovetop. It may take triple the time, it should sizzle  Increase the heat to high then add the pork, cabbage, onion, carrot, and zucchiniSaut\u00e9 to combine all ingredients, about 45 secondsAdd the gochugaru and smoked paprikaSaut\u00e9 for 30 seconds to 1 minute, then add the soy sauce and oyster sauce by pouring them along the (internal) walls of the wok. They will smoke for a few seconds and release aromas Quickly stir all ingredients together and pour in the chicken stock and Shaoxing wine or waterBring to a boil. Add the seafood and boil vigorously until all seafood is well cooked, about 2 to 3 minutes Add the red chili if applicableCook the noodles according to package instructionsDrain and rinse the noodles under cold water to remove excess starchAt the end, rinse them with the hottest water possible to reheat the noodles. Drain completely and place them in a serving bowl Pour a generous amount of seafood soup over the noodles and serve immediately. Garnish with green onions. Salt to taste  \t\n\t\n\t\tPouring the soy sauce and oyster sauce on the edges of the hot wok partially burns the sauces, which adds good smoky flavors to the broth. Oyster sauce is generally not liquid enough to pour like this, so I recommend mixing it with light soy sauce in advance to make it more liquid and convenient to pour \n\t\n\t\n\t\tMain course, Soups and brothsKoreanCrevettes, Poisson, Porc, Sauce soja light, Vin shaoxing\t\n\n\n\n\n\nCulinary sources\n\n\n\nI've adapted this recipe from the blog of the talented Seonkyoung Longest","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29670"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29670\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/27141"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}