QiMeal
Jjamppong
Jjamppong · ready in 45 min · 4 servings · 554 kcal per serving · medium · 14 ingredients
Jjamppong is a fiery Korean Chinese bowl where red chile oil, springy wheat noodles, and briny seafood meet in a steaming broth.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- kcal
- 554
- Difficulty
- medium
Ingredients · 4 servings
- 600 gWheat noodle, fresh
- 500 gMussel, scrubbed
- 250 gSquid, sliced
- 300 gShrimp, peeled
- 4 tbspGochugaru
- 500 gVegetable, sliced mixed
- 2000 mlWater
- 4 cloveGarlic, minced
- 3 tbspSoy sauce
- 1 tbspSesame oil
- 2 tbspVegetable oil
- 1 tspSalt
- 1 tspBlack pepper, ground
- 1 ½ tspSugar
Equipment
stovetop, large pot, wok, colander, knife, cutting board, mixing bowl, tongs, ladle, measuring spoon, spoon, deep bowl
Instructions
- Mise en place
Gather all ingredients, a large pot, wok, colander, knife, board, bowls, tongs, ladle, and measuring spoons before cooking. · 5 min
What to look for: Ingredients measured and tools within reach
- Prepare seafood
Rinse mussels, scrub shells, remove beards, peel shrimp if needed, and slice squid into bite size pieces. · 8 min
What to look for: Seafood looks clean and evenly prepared
- Cook noodles
Boil wheat noodles in the measured water until just tender, lift them to a colander, and keep the hot cooking water for the soup base. · 6 min
What to look for: Noodles are springy and separate
- Bloom chile oil
Heat vegetable oil and sesame oil in a wok, add garlic and gochugaru, and stir until the oil turns deep red and fragrant. · 3 min
What to look for: Oil is red and aromatic without dark specks
- Soften vegetables
Add sliced vegetables with salt, sugar, and black pepper, then stir fry until glossy and slightly softened. · 4 min
What to look for: Vegetables are shiny and lightly wilted
- Build broth
Pour in reserved hot water and soy sauce, scrape the wok well, and bring the red broth to a rolling boil. · 4 min
What to look for: Broth is bright red and bubbling hard
- Cook seafood
Add mussels, squid, and shrimp, then boil until mussels open, shrimp turn pink, and squid is opaque. · 5 min
When it is done: Mussels must open, shrimp must be opaque, and squid must be firm but tender.
- Combine noodles
Add drained noodles to the broth and simmer briefly so the strands absorb the spicy seafood flavor. · 2 min
What to look for: Noodles are coated with red broth
- Serve hot
Divide noodles, seafood, vegetables, and broth among 4 deep bowls, then serve immediately while the soup is steaming. · 2 min
What to look for: Bowls are full, red, and steaming
Nutrition (per serving)
| kcal | 554 |
|---|---|
| Protein | 43 g |
| Carbohydrates | 65 g |
| of which sugars | 6 g |
| Fat | 14 g |
| of which saturated | 2 g |
| Fibre | 7 g |
| Sodium | 1484 mg |
Nutri-ScoreB
Allergens
Contains: gluten, crustaceans, sesame, soybeans, molluscs, soy
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Reheat gently on the stovetop until steaming and the seafood reaches 74°C / 165°F, adding a little water if the noodles thicken the broth.
Ingredient substitutions
Mussel
- Squid: The broth will be less shellfish sweet but still seafood rich.
Squid
- Shrimp: The texture becomes sweeter and less chewy.
Shrimp
- Squid: The soup stays seafood forward but loses shrimp sweetness.
Gochugaru
- Black pepper: Use only if gochugaru is unavailable because the soup will lose its red chile character.
Garlic
- Gochugaru: This keeps heat but removes the garlic aroma.
Soy sauce
- Salt: Use less salt than soy sauce because it lacks liquid volume and fermented depth.
