Easiest Way to Prepare Ultimate Jjampong (Korean Spicy Seafood Noodle Soup)

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, jjampong (korean spicy seafood noodle soup). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Jjampong (Korean Spicy Seafood Noodle Soup) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Jjampong (Korean Spicy Seafood Noodle Soup) is something which I have loved my whole life.

Jjamppong / Jjampong (짬뽕) is a popular Korean spicy noodle soup that is loaded with various type of seafood. It tastes very refreshing and comforting! Every now and then I have a craving for Jjamppong (Korean spicy seafood noodle soup). Seen in the hit Korean drama series It's Okay to Not Be Okay, Jjamppong is a spicy seafood noodle soup that packs a punch.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have jjampong (korean spicy seafood noodle soup) using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Jjampong (Korean Spicy Seafood Noodle Soup):

1. Prepare 1 bunch Bokchoy
2. Get 120 grams Chicken Breast
3. Make ready 6 cloves Garlic
4. Prepare 1 inch Ginger
5. Take 4 stalks Onion Leeks
6. Get 1/4 head Cabbage
7. Prepare 1 piece White Onion
8. Get 1/2 piece Carrot
9. Prepare 1/2 piece Zucchini
10. Make ready 4 tablespoons Cooking Oil
11. Get 4 tablespoons Gochugaru
12. Take 2 tablespoons Soy Sauce
13. Get 2 teaspoons Oyster Sauce
14. Make ready 6 cups Water
15. Get 1/4 cup Cooking Wine
16. Make ready 1 teaspoon Sesame Oil
17. Take 2 pieces Squid
18. Make ready 2 pieces Prawns
19. Make ready 1 piece Crab
20. Make ready 2 bundles Somen Noodles
21. Get Water for boiling

It's a Korean-Chinese dish with its origin in China. Jjamppong is a popular Korean dish, said to have been originally created by Chinese immigrants living in the Japanese port of Nagasaki. The word 'Jjamppong' comes from the Japanese word for mix, which explains why there are quite a few variations of this dish. Jjamppong 짬뽕 Today I'm introducing you to jjamppong, a spicy noodle soup full of seafood, meat, and vegetables.

Instructions to make Jjampong (Korean Spicy Seafood Noodle Soup):

1. PREPARE THE CHICKEN AND THE VEGETABLES - Slice the chicken breast thinly. Chop the garlic and ginger finely. Chop the onion leeks thinly or cut it into strips. - Slice the white onion and the cabbage. Cut the root end of the bokchoy and wash well to remove the dirt. Julienne-cut the carrot and zucchini. - To do the julienne-cut: slice the vegetable diagonally into long sticks then into strips.
2. PREPARE THE SEAFOOD - For the crab, remove the cover and the gills then cut the meaty side into two. - For the prawns, remove the head and shellthen de-vein the prawns by making an incision on its back. - For the squid, remove the head including the ink sac and innards. Peel the skin and cut it vertically on one side to make it flat. Then make a criss-cross incisions on the front and back sides. - Wash the seafood under running water.
3. COOKING INSTRUCTIONS - Under low heat, heat the wok or large skillet and add 4 tablespoons of cooking oil. Add the garlic, ginger, onion leeks and let them infuse their flavors into the oil. Turn up the heat to high. Add the chicken and vegetables (except for the bokchoy) then stir fry until the chicken turns white.
4. Add the gochugaru and stir fry for a minute. Add 2 tablespoons of soy sauce around the wok or skillet (not directly to the vegetables) and 2 teaspoons of oyster sauce. Continue to stir fry for 30 seconds. Pour 6 cups of water and 1/4 cup of cooking wine. Bring to boil and boil for 5 minutes.
5. While the soup base is boiling, cook the somen noodles according to package instructions. Somen noodles are thin and will take just a few minutes to cook when placed in boiling water. Boil the noodles, drain, and rinse under cold water. You may also soak it in ice water to stop cooking and then drain later before adding to the jjampong soup.
6. Add the crab into the soup and boil for 5-10 minutes depending on how big the crab is. When the crab is already cooked, add the squid, prawns, bokchoy, and sesame oil. You can adjust the seasoning if needed, according to your preference. Continue boiling until the squid and shrimp is cooked completely (about 5-8 minutes).
7. PLATING - Add the noodles neatly into the center of the bowl. Pour the soup and arrange the seafood around the noodles. Top with chili and onion leeks. Serve hot.

The word 'Jjamppong' comes from the Japanese word for mix, which explains why there are quite a few variations of this dish. Jjamppong 짬뽕 Today I'm introducing you to jjamppong, a spicy noodle soup full of seafood, meat, and vegetables. As you see from the video, it's made with a lot of different ingredients, which makes it a hearty, filling meal, served spicy steaming hot. Spicy Korean-Chinese seafood soup (champong or jjampong) is one of the most popular dishes at Chinese restaurants in Korea and in Koreatowns all over the world. While these restaurants don't have lo mein or kung pao chicken, they serve jajangmyun (black bean noodles) or jjampong.

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