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)
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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.
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.
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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.
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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.
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!
