Imagine a steaming bowl of vibrant, fiery broth packed with tender seafood and chewy udon noodles that promises to transport you straight to the bustling streets of Korea. Jjamppong isn't just a soup—it's a culinary adventure that combines the bold heat of gochugaru, the freshness of mixed seafood, and the comfort of perfectly cooked noodles. Whether you're a spice lover, a seafood enthusiast, or just craving an extraordinary meal, this recipe will revolutionize your home cooking and impress everyone at your dining table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 200g udon noodles
- 200g mixed seafood (shrimp, squid, mussels)
- 4 cups seafood broth
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 onion, sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables: slice onions, julienne carrots, slice zucchini, and chop green onions.
- Clean and prepare seafood by deveining shrimp, cleaning squid, and checking mussels for any debris. Pat seafood dry with paper towels.
- Heat a large pot over medium-high heat and add 2 tablespoons of vegetable oil. Sauté sliced onions until they become translucent, about 2-3 minutes.
- Add julienned carrots and zucchini to the pot. Stir-fry for an additional 2 minutes until vegetables start to soften.
- Sprinkle gochugaru (Korean red pepper flakes) into the pot and stir quickly to prevent burning, releasing its aromatic flavor.
- Pour seafood broth into the pot and bring to a rolling boil. Reduce heat to medium and let simmer for 5 minutes.
- Add mixed seafood to the broth and cook for 3-4 minutes until shrimp turns pink and seafood is just cooked through.
- In a separate pot, cook udon noodles according to package instructions, typically 3-4 minutes in boiling water. Drain and rinse with cold water.
- Season the broth with salt and pepper to taste. Adjust spiciness by adding more gochugaru if desired.
- Divide cooked udon noodles among serving bowls. Ladle hot seafood broth and mixed seafood over the noodles.
- Garnish with chopped green onions and serve immediately while hot. Enjoy your Jjamppong!
Tips
- Fresh is best: Always use the freshest seafood possible for the most authentic and delicious flavor.
- Control your heat: Adjust the amount of gochugaru to match your spice tolerance—start conservative and add more if needed.
- Don't overcook seafood: Shrimp, squid, and mussels cook quickly. Remove them from heat as soon as they're just done to prevent rubbery texture.
- Prep ingredients beforehand: Have all vegetables chopped and seafood cleaned before you start cooking to ensure a smooth process.
- Use a wide, heavy-bottomed pot for even heat distribution and better flavor development.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
