Jjamppong

Name: Jjamppong
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 400 g noodles; 200 g seafood mix; 1 tbsp gochugaru; 1 L stock; 1 handful cabbage; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Jjamppong, a beloved dish from Korean-Chinese cuisine, is often found steaming in bustling shops where cooks rely on their instincts. Salt is judged by hand and fat is used generously, creating a robust base for this spicy seafood noodle soup. In the home kitchen, this version captures the essence of those eateries, putting a personal touch on a classic shared around the family table.

The soup is a fiery embrace, with the heat of gochugaru mingling with the briny sweetness of seafood. Silky noodles swim alongside a handful of cabbage, soaking up the rich, aromatic broth. Each spoonful is a balance of spice and comfort, inviting you to savor its bold, hearty character.

Ingredients

400 gnoodles
200 gseafood mix
1 tbspgochugaru
1 Lstock
1 handfulcabbage
to tastefine sea salt

Method

Begin by heating a large pot over medium-high heat. Add a generous amount of oil, enough to coat the bottom of the pot. Once the oil is shimmering, add 1 tablespoon of gochugaru. Stir constantly to prevent burning, and cook until the gochugaru releases its aroma and turns a deep red, about 1 minute.
Add the seafood mix (200 g) to the pot. Stir well to coat the seafood with the spicy oil. Cook until the seafood begins to turn opaque and releases its briny aroma, about 2-3 minutes. Ensure the seafood is evenly distributed in the pot.
Add the cabbage (1 handful) to the pot. Stir to combine with the seafood and gochugaru mixture. Cook until the cabbage starts to wilt and its edges become slightly translucent, which should take about 2 minutes.
Pour in 1 liter of stock, stirring to combine all the ingredients. Bring the mixture to a gentle simmer. Allow it to cook until the flavors meld together and the cabbage is tender but still has a slight crunch, about 5-7 minutes.
While the soup is simmering, cook the noodles (400 g) in a separate pot according to package instructions. Once cooked, drain and rinse them briefly under cold water to stop the cooking process and remove excess starch.
Add the cooked noodles to the pot with the soup. Stir to ensure the noodles are well coated with the broth and evenly distributed among the seafood and vegetables.
Taste the soup and adjust the seasoning with fine sea salt to your preference. The broth should be savory with a hint of spice from the gochugaru. Serve the Jjamppong hot, ensuring each bowl has a good mix of noodles, seafood, and vegetables.