This spicy seafood red noodle soup is one of the most popular dishes found in Korean/Chinese restaurants, and is a big part of both Korea and Chinese culture. In chinese, this dish is called Chao Ma mein. This hearty bowl of soup is packed with a lot of ingredients which is all stirfried with gochugaru, a korean hot chili pepper flavor. The soup base usually consists of chicken broth but can be prepared with an anchovy broth for a lighter taste. Jjampppong is a fairly heavy dish, so be prepared to be full and satisified. It packs some spiciness as well to help clear away any nasal congestion!
Ingredients (serves 8-10)
Octopus or squid (handful)
White mushrooms (handful)
Garlic (5 cloves)
Ginger (1" knob)
Carrots (2 large)
Green onions (3-4)
Flat bamboo (handful)
Red Pepper Powder (3 tbs)
Vegetable oil (3 tbs)
Chicken broth (2 cans)
Any seafood usually tends to do well in Jjamppong. I chose octopus, muscles, shrimp. Fresh is always the best but they didn't have fresh muscles at the market so I went with frozen.
Mince up around 5 cloves of garlic and an inch knob of ginger.
Chop up the cabbage in strips of about 2" length 1" width. It doesn't have to be exact.
Chop up the carrots in bitesize strips as well.
You can chop up white mushrooms or just buy them chopped up already.
Slice up the onion in strips as well and chop the zucchini in round equal parts.
Chop the green onion in 3 or 4 so each piece is around 2" long.
Here is all the ingredients you will stirfry! Cabbage, mushrooms, onions, zucchini, bamboo, carrots, green onions.
In a separate bowl, mix 3 tbs of vegetable oil with 3 tbs of red pepper flakes.
First start by dumping the ginger and garlic in a large wok or pot with some oil. After a minute, dump all the stirfry ingredients in. Or you can stirfry the harder ingredients first (carrots, bamboo), then the softer ones.
Stirfry until they are semi softened up, about 3-4 minutes.
Add the pepperflakes mixture to the ingredients and stirfry a bit longer.
Next, add the washed seafood into the pot and continue to strifry until they are cooked.
Add chicken broth to the stirfry to make the soup.
Start boiling the jjajang udon noodles per instructions, usually around 5-7 min of boiling time will do.
Pour the hot broth into the bowl of noodles and you're done!