PHOTO: ANDREW BUI; FOOD STYLING: TYNA HOANG
Jjamppong is a basic Korean spicy seafood noodle soup with Korean-Chinese language roots. Crammed with seafood, meat, and greens, Jjamppong can also be served with Chinese language-style egg noodles. The wealthy broth is flavored with garlic, ginger, gochujaru (aka, Korean purple chili flakes), and gochujang (fermented chili paste). Should you do not preserve gochujang readily available already, it is time to begin. It has a deep, spicy taste good on all the things from Korean Fried Chicken to Tteokbokki (Korean Rice Cakes). Since you will find yourself with a container of gochujaru as effectively, why not use it up in a pot of Yukgaejang (Spicy Korean Beef Soup) or Gamja Jorin (Korean Potatoes)?
The prep can take a very long time cleansing and washing all of the seafood, however will probably be effectively value it. What’s higher, the longer the soup sits, the extra flavorful it turns into.
Should you’re gluten-free, substitute tamari for the soy sauce. Serve Jjamppong over rice noodles or white rice.
P.S. Though Jjamppong is called spicy seafood noodle soup, please take into account that it makes use of beef broth and pork.
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Yields:
6
servings
Prep Time:
0
hours
25
minutes
Whole Time:
1
hour
10
minutes
lb.
recent Chinese language-style egg noodles, thick
tbsp.
sesame oil, divided
oz.
pork stomach, thinly sliced
(2”) piece ginger, minced
small white cabbage, cubed
c.
(4 oz.) yellow onion, sliced
medium carrot, reduce into matchsticks
tbsp.
gochugaru, Korean purple chili powder
tbsp.
gochujang, Korean purple chili paste
(16.9-oz.) packages Korean beef bone broth
oz.
mussels, scrubbed and debearded (about 2 c.)
oz.
small clams (about 1½ c.)
oz.
shell-on medium shrimp (about 1 c.)
small zucchini, reduce into ¼”-thick half moons
scallions, reduce into 2” items
small squids (about 6 oz.) physique sliced into ¼”-thick rings, tentacles reduce into 1” items
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- Prepare dinner noodles: In a big pot of boiling water, cook dinner noodles till smooth and not uncooked, 4 to six minutes. Rinse noodles totally beneath chilly water. Drain noodles and put aside.
- Make Jjamppong: In a big pot over excessive warmth, warmth 2 tablespoons sesame oil and pork stomach. Prepare dinner about 2 minutes till pork is not pink. Add garlic and ginger, and cook dinner for one more minute till aromatic. Combine in cabbage, onion, carrot, soy sauce, and fish sauce, and cook dinner, stirring usually, till greens soften, about 3 minutes.
- Rapidly stir in gochugaru and gochujang so that each one greens are considerably coated. (Be sure you work quick to forestall gochugaru from burning.) Stir in broth, then add mussels, clams, and shrimp. Deliver to a boil, then cut back to a simmer, and cook dinner till mussels and clams have opened up and shrimp has cooked via, 5 to 7 minutes. Proceed to cook dinner soup till mussels and clams have launched their liquid and taste of broth is enhanced, 6 to eight minutes extra.
- Add bok choy, zucchini, scallions, and squid, and proceed to cook dinner till greens soften and squid is agency, 4 to six minutes. Stir in remaining 1 tablespoon sesame oil and season to style with extra soy sauce. Flip off warmth and let soup sit for at the least 5 minutes and as much as 10 minutes to permit flavors of soup to deepen.
- Assemble Jjamppong: Rinse and drain precooked noodles in chilly water to loosen noodles. Divide noodles amongst bowls and ladle a beneficiant quantity of seafood and broth into noodle bowls.
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PHOTO: ANDREW BUI; FOOD STYLING: TYNA HOANG
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