Jjamppong - Seafood Noodle Soup

Jjamppong - Seafood Noodle Soup

A traditional Korean seafood soup recipe that will delight your winter evenings

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5/5 (3)

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main course, Soups and broths

Cuisine: Korean

Servings: people

Calories: 435kcal

Author: Marc Winer

Equipment

Ingredients

Proteins

150 g pork julienned
700 g of seafood fresh such as squid, shrimp, mussels, clams, crab, etc. At minimum: mussels/shrimp/squid rings

Vegetables

150 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

Aromatics

4 tablespoons of neutral cooking oil
7 cloves garlic chopped
2 teaspoons of ginger chopped
6 green onions thinly sliced

Seasonings

4 tablespoons of gochugaru blend it to reduce it to a fine powder
1 tablespoon of smoked paprika
2 tablespoons light soy sauce
2 teaspoons of oyster sauce
60 ml Shaoxing wine or water
1.5 L of chicken broth
0.25 teaspoon salt to taste
1 red chili pepper optional

To serve

2 portions of egg noodles
Finely chopped green onions for garnish

US Customary - Metric

Procédé

Add cooking oil, garlic, ginger, and green onions to a cold wok or large pot
4 tablespoons of neutral cooking oil, 7 cloves garlic, 6 green onions, 2 teaspoons of ginger
Turn the heat to medium and sauté 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 zucchini
150 g of Chinese cabbage, 200 g of onion, 30 g carrot, 60 g of zucchini, 150 g pork
Sauté to combine all ingredients, about 45 seconds
Add the gochugaru and smoked paprika
1 tablespoon of smoked paprika, 4 tablespoons of gochugaru
Sauté 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
2 teaspoons of oyster sauce, 2 tablespoons light soy sauce
Quickly stir all ingredients together and pour in the chicken stock and Shaoxing wine or water
60 ml Shaoxing wine, 1.5 L of chicken broth
Bring to a boil. Add the seafood and boil vigorously until all seafood is well cooked, about 2 to 3 minutes
700 g of seafood
Add the red chili if applicable
1 red chili pepper
Cook the noodles according to package instructions
2 portions of egg noodles
Drain and rinse the noodles under cold water to remove excess starch
At 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
Finely chopped green onions, 0.25 teaspoon salt

Notes

Pouring 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

Nutrition

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