Jjamppong seafood noodle soup
Korean cuisine has been known for its rich flavor and unique ingredients that have been passed down from generation to generation. One of the popular Korean dishes is Jjamppong seafood noodle soup which is a spicy and savory soup made with seafood, vegetables, and noodles in a rich seafood broth.
The name Jjamppong is derived from the Chinese word “zhà jiàng miàn” which means fried sauce noodles. However, the Korean version of Jjamppong is different from the Chinese version, as it has a more spicy and rich flavor due to the added seafood and Korean spices.
Jjamppong seafood noodle soup originated from the port city of Busan, South Korea, where it became popular among the fishermen and seafood vendors in the area. The dish quickly spread throughout Korea and has become a staple dish in Korean cuisine.
The main ingredients of Jjamppong seafood noodle soup include various types of seafood such as squid, mussels, shrimp, and clams. Vegetables such as onions, carrots, celery, and cabbage are also used to add flavor and nutrients to the soup. The noodles used in this soup are usually Chinese-style wheat noodles or Korean udon noodles which give the soup its unique texture and mouthfeel.
To make the soup, the seafood is first cooked in oil with garlic, ginger, and spices such as gochugaru, a Korean chili powder, and gochujang, a Korean chili paste. The vegetables are then added and cooked until they are tender. The soup base is made by simmering the seafood broth with anchovies, kelp, and other seasonings. Once the soup base is ready, the cooked seafood and vegetables are added along with the noodles and the soup is then simmered for a few minutes until the noodles are cooked.
Jjamppong seafood noodle soup is usually served hot and garnished with chopped green onions, sliced red chili peppers, and sesame oil. The dish is also often served with steamed rice and kimchi, a spicy side dish made with fermented vegetables.
In addition to its flavorful taste, Jjamppong seafood noodle soup also has numerous health benefits. It is rich in protein, vitamins, and minerals from the seafood and vegetables, and is low in fat and calories when made with a lean seafood broth. The Korean spices used in the soup have also been found to have anti-inflammatory and antioxidant properties.
Overall, Jjamppong seafood noodle soup is a delicious and nutritious dish that is easy to make at home. Its unique blend of seafood, vegetables, and Korean spices make it a popular choice among seafood lovers and those who enjoy spicy food. Whether you are looking for a comforting soup to warm you up on a cold day or a flavorful dish to impress your guests, Jjamppong seafood noodle soup is definitely worth trying.
Ingredients:
- 8 oz Korean jjamppong noodles (fresh or dried)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb clams, scrubbed clean
- 1/2 lb mussels, scrubbed clean
- 4 oz calamari, cleaned and sliced into rings
- 2 tbsp vegetable oil
- 4 garlic cloves, minced
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean chili flakes)
- 4 cups seafood broth or chicken broth
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 4 green onions, sliced
- 1 small onion, sliced
- 1 cup cabbage, sliced
- 1 cup bean sprouts
- Salt and pepper to taste
Instructions:
- In a large pot, heat the vegetable oil over medium-high heat. Add the garlic and sauté for 30 seconds.
- Add the gochujang and gochugaru and stir for about a minute.
- Add the seafood or chicken broth, soy sauce, and sesame oil. Bring to a boil.
- Add the shrimp, clams, mussels, calamari, onion, and cabbage. Simmer for about 5-7 minutes until the seafood is cooked and the vegetables are tender.
- Add the green onions and bean sprouts, and cook for another minute.
- Cook the jjamppong noodles according to the package instructions and divide them among 4 bowls.
- Ladle the soup over the noodles and serve hot. Enjoy!