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Jjamppong: Fun to Say, Delicious to EAT!

March 24, 2012

She’s boiling hot, a fierce deep red and her name just roooolls off your tongue (but not before she assaults it with her spiciness)!  Don’t get me wrong, there are definitely spicier things out there, but I prefer my Jjamppong to be extra spicy.  When made correctly, this dish is spiked with a punch but overall has a nice silky, velvety mouth feel with a wonderful Seafood taste.

There are a few things to consider before creating this delicious Noodle Soup.  Don’t bother making it if you can’t obtain quality Seafood and you can’t commit just 15-20 minutes into making a nice Stock.  Additionally, you don’t want to over cook it and just bubble right before ladling over your fat strands of Udon (can sub with pasta if you can’t find Udon). 

Here is the one I had last week at a Korean Restaurant:

Here’s the one we’ll be making today :

Now, I get questions about the variations on a single Korean Dish.  Your Mama probably has her own way of baking a cake than Tommy’s Mom down the street, similarly, this is also true for Korean Food.  How a dish is created can also be impacted by what region the Dish is made.  I like to think that my resourcefulness is derivative from a Country where the people had to make do with what they had (I know that growing up, Mom and Dad could make something out of nothing like MAGIC)!  Ingredients can always be recycled into a new outfit to look brand spankin’ new and lent in an array of new and innovative ways. 

Here’s how to make Spicy Seafood Noodle Soup:

Broth:

  • 6 c cold, filtered Water
  • 1/3 c dried Anchovies + 2 pieces of Kelp
  • 1 c Mushrooms (I used equal parts Enoki & Button but you can use whatever)
  • 2 tb good quality Fish Sauce

Soup:

  • 1 large Onion
  • 5-8 cloves of Garlic
  • 2 ts fresh, finely minced/grated Ginger
  • 5 strips Bacon
  •  1/4 c Red Pepper Flakes + 1 tb Sesame Oil –can sub with Veggie but not the same 😦
    • You need Korean Red Pepper Flakes here aka Gochugaru
  • 1 large Carrot
  • 2 Jalapeno Peppers (can omit)
  • 2 c Spinach (or Cabbage or Leeks)
  • 1/2 c ea of Shrimp, Mussels, Squid 
    • Feel free to use whatever Seafood you like or is on sale)
  • 4-5 Green Onions  

Directions:

  1. Bring your Broth (Water, Anchovies, Kelp, Mushrooms, Fish Sauce) to a rolling boil for 15-20 min  (later, discard your Anchovies and Kelp but keep everything else)
  2.  In a separate pot, fry your Bacon, add your Onions, Garlic, Ginger, Jalapenos, Pepper Flakes + Sesame Oil then, add your Carrots, and Spinach
  3. Introduce your Broth into you second pot of goodies, bring to a gentle bubble (this is a good time to cook off your Noodles)
  4. Slide in your Seafood, remember not to overcook and only bring to a great boil right before serving
  5. Lastly, sprinkle with your Green Onions, stir, and ladle over Noodles and enjoy!!

I’ve had this at some restaurants with Pork Neck Bones, Zucchini, Napa Cabbage, Oysters, and sometimes even Fish (one time, canned Tuna).

This big ole’ bubblin’ cauldron should serve 5 (maybe even more because of the Noodles) so don’t forget to share bc sharing is caring =D

This Public Service Announcement has been brought to you by…

Your neighborhood Squishy Monster ^.^

Have a Great & Safe Weekend you guys!

XOXO

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2 Comments
  1. So, when do you sleep? Lee

  2. never muahaahaha <–evil laugh. JK, since I've been doing YT/blogging, I find myself rarely sleeping and wandering around like a Nomad. Collecting worthy blogging material, crafting new recipes together, editing, etc is an endless effort. I figure I can sleep when I'm dead LOL

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