Main ingredients 🥩
squidradishcabbagegreen onionthin wheat noodleschili oilred pepper powdergochujangsoy saucesesame seeds
Okjubu's Jjamppong Squid and Radish Noodles
A delicious dish featuring squid and radish enjoyed like noodles in a spicy, refreshing jjamppong broth
🙋 Recommended for
- ⭐ Those seeking a spicy and refreshing soup to relieve hangovers
- ⭐ Those who enjoy unique dishes with bold textures, especially squid-based recipes
Ingredients needed 🛒2 servings
- squid 1 large
- radish 1/4 medium
- cabbage 1/8 small
- green onion 1 stalk
- thin wheat noodles 2 servings
- chili oil 2 tablespoons
- red pepper powder 2 tablespoons
- gochujang 1 tablespoon
- soy sauce 1 tablespoon
- salt to taste
- pepper a pinch
- sesame seeds a pinch
Recipe 🍳
- Slice the radish thinly and lengthwise, and cut the cabbage and green onion into bite-sized pieces.
- Remove the skin from the squid, score it lightly, then slice it into long strips resembling noodles.
- Heat chili oil in a pan, then sauté the sliced radish and green onion together to release their aroma.
- Add red pepper powder and stir gently without burning, then pour in water and bring to a boil.
- Once the broth comes to a boil, season with gochujang, soy sauce, pepper, and salt to taste for a spicy kick.
- Add the sliced cabbage and simmer until just wilted.
- Finally, add the prepared squid strips and briefly cook until just done, finishing the broth.
- Place boiled and rinsed thin wheat noodles into a bowl, pour the finished broth generously over them, and sprinkle with sesame seeds to finish.
- Cut radish, cabbage, green onion, and squid into long strips.
- Heat chili oil in a pan, sauté radish and green onion, then add red pepper powder and water to boil.
- Season with gochujang, soy sauce, salt, and pepper, then add cabbage and simmer.
- Add squid strips and briefly cook to finish the broth.
- Pour the broth over boiled noodles and top with sesame seeds.
Cooking tips 💡
- Do not overcook the squid, as it becomes tough; cook it only briefly at the end for a tender texture.
- Slice the radish thinly and uniformly for easier eating with noodles and better infusion of flavor into the broth.
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