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Korean Jjampong Recipe

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korean jjampong recipe

This Korean spicy noodle dish is perfect for seafood lovers. The delicious and spicy Korean broth is made from seafood broth and gochugaru. The noodles are so soft, enjoyed with a variety of seafood ranging from clams, shrimp, and squid. Come on, make jjampong with ingredients that are quite simple and easy to make.

Ingredients

  • Egg noodles - 200 grams
  • Shrimp - 8 tails
  • Green mussels, boiled - 10 grains
  • Chilli, chopped - 5 pieces
  • Green mustard, chopped - 5 pieces
  • Broth:
  • Garlic - 3 cloves
  • Ginger, crushed - 2 fingers
  • Gochugaru (Korean chili powder) - 1 tbsp
  • Chili sauce - 1 tbsp
  • Fish sauce - 1 tbsp
  • Soy sauce - 2 tbsp
  • Shrimp broth - 800 ml
  • Broth powder - 1/2 tsp
  • Salt to taste
  • Sugar - to taste
  • Buy ingredients and cooking utensils

Plans

  • Heat oil, saute garlic and ginger until fragrant. Pour in the prawn broth.
  • Add Gochugaru, chili sauce, fish sauce and soy sauce. Stir until well blended.
  • Add the prawns, green scallops, chicory and green mustard. Season with powdered broth, salt and sugar to taste. Correct until it feels right.
  • Cook until prawns, scallops and mustard greens are cooked. Turn off the fire.
  • Boil noodles until cooked, remove and drain.
  • Arrange the noodles in a bowl, then flush with the sauce and filling, serve while hot.
  • If you like, you can add other seafood variants such as octopus or squid.

What are jjampongs made of? Usually jjampong consists of shellfish, shrimp, squid, octopus, even meat and vegetables.

Is jjampong halal?

Want to try a variety of Korean side dishes? Just order jjamjatang which immediately offers three side dishes at once in one serving plate: tangsoyook, jjajang (black soybean noodles), and jjampong (seafood soup). Everything is guaranteed halal.

What does jjampong taste like?

As quoted from the asianfoodnetwork.com page, jjamppong is a spicy noodle dish with a filling combination of seafood and sliced ​​meat. The fiery red color and spicy taste come from gochugaru (Korean chili powder) and capsaicin.

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