JERRIN CHIU
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Jjamppong

​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)

BROTH
Muscles (6-8)
Shrimp (6-8)
Octopus or squid (handful)
White mushrooms (handful)
Garlic (5 cloves)
Ginger (1" knob)
Cabbage




BROTH continued,,,
​Carrots (2 large)
Zucchini 
Onion (half)
Green onions (3-4)
Flat bamboo (handful)
Red Pepper Powder (3 tbs)
Vegetable oil (3 tbs)
​Chicken broth (2 cans)


Jajangmyeon Noodles

Directions

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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.  
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Mince up around 5 cloves of garlic and an inch knob of ginger. 
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Chop up the cabbage in strips of about 2" length 1" width.  It doesn't have to be exact.  
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Chop up the carrots in bitesize strips as well.
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You can chop up white mushrooms or just buy them chopped up already.
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Slice up the onion in strips as well and chop the zucchini in round equal parts. 
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Chop the green onion in 3 or 4 so each piece is around 2" long.
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Here is all the ingredients you will stirfry!  Cabbage, mushrooms, onions, zucchini, bamboo, carrots, green onions. 
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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. 
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Stirfry until they are semi softened up, about 3-4 minutes.  
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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. 
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Add chicken broth to the stirfry to make the soup. 
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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!

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