One Word: Jhamppong

A Spicy Korean-Chinese Seafood Noodle

Chicken kabobs are a versatile and crowd-pleasing dish, perfect for everything from backyard barbecues to family dinners. This recipe will guide you through the process of making juicy, flavorful chicken kabobs with an accompanying sauce that will elevate the dish to new heights. Whether you’re a seasoned chef or a kitchen novice, this easy-to-follow guide will help you create a meal that’s sure to impress.

Jjamppong

Prep: 20 min

Cook: 15 min

Before we dive into the recipe, let’s look at the key ingredients that make Jjamppong so special:

  • Noodles: Thick, chewy wheat noodles are the foundation of Jjamppong. These noodles hold up well in the spicy broth.
  • Seafood: A variety of seafood is typically used, such as squid, shrimp, mussels, and clams. The fresh seafood adds depth and umami to the broth.
  • Vegetables: Common vegetables include cabbage, carrots, onions, and zucchini. These not only add texture but also sweetness to balance the spiciness.
  • Broth: The broth is the heart of Jjamppong, made with chicken or pork stock, infused with Korean chili powder (gochugaru), garlic, and ginger.
  • Spices and Seasonings: Gochugaru, soy sauce, and sesame oil are essential to achieving the signature flavor of Jjamppong.

Ingredients

Serves 4

For the Broth:

  • 1 liter chicken or pork stock
  • 2 tablespoons Korean chili powder (gochugaru)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced

For the Noodles:

  • 400g thick wheat noodles

For the Seafood and Vegetables:

  • 200g squid, cleaned and sliced into rings
  • 200g shrimp, peeled and deveined
  • 200g mussels, cleaned
  • 100g clams, cleaned
  • 1 onion, sliced
  • 1/2 small cabbage, chopped
  • 1 carrot, julienned
  • 1 zucchini, sliced
  • 2 green onions, chopped
  • 2 red chilies, sliced (optional)

Directions

1. Prepare the Broth:

  • In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
  • Add the Korean chili powder (gochugaru) and stir for 1 minute, allowing the spice to infuse the oil.
  • Pour in the chicken or pork stock, soy sauce, and oyster sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

2. Cook the Noodles:

  • While the broth simmers, cook the wheat noodles according to the package instructions. Drain and set aside.

3. Cook the Seafood and Vegetables:

  • In a large skillet or wok, heat a bit of oil over high heat. Add the sliced onion, cabbage, carrot, and zucchini, stir-frying until slightly softened, about 5 minutes.
  • Add the seafood (squid, shrimp, mussels, and clams) to the skillet and stir-fry for another 3-4 minutes, until the seafood is just cooked through.

4. Combine and Serve:

  • Add the stir-fried seafood and vegetables to the simmering broth. Let it cook together for another 5 minutes, allowing the flavors to meld.
  • To serve, divide the cooked noodles among four bowls. Ladle the hot seafood and vegetable broth over the noodles.
  • Garnish with chopped green onions and sliced red chilies if desired.

Serving Suggestions

Jjamppong is typically served hot and can be enjoyed with a side of kimchi or pickled radish to cut through the richness of the broth. For an extra layer of flavor, consider adding a drizzle of chili oil on top.

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