Main ingredients 🥩
Seafood mixMusselsOnionWhipping creamMilkChicken stockChinese noodlesPollock roeTortillaSoju
Ttukdak Hyung's Cream Jjamppong
A fusion cream jjamppong harmonizing the refreshing taste of mussel broth with the savory richness of unsweetened whipping cream.
🙋 Recommended for
- ⭐ Those who want to recreate the soft, spicy, and refreshing cream jjamppong taste from famous fusion restaurants.
- ⭐ Those who want to quickly complete a delicious noodle dish in a one-pan style without boiling the noodles separately.
- ⭐ Those looking for a visually appealing and delicious menu item for guests or home parties.
Ingredients needed 🛒2 servings
- Seafood mix, appropriate amount
- Soju, a little (for thawing)
- Mussels, appropriate amount
- Water (for broth)
- Cooking oil, a little
- Onion, 1/2
- Unsweetened whipping cream, appropriate amount
- Milk, appropriate amount
- Chicken stock, a little
- Salt, a little
- Pepper, a little
- Frozen Chinese noodles, 1-2 servings
- Pollock roe, a little
- Grilled tortilla, 1-2 sheets
- Parsley flakes, a little
- Mozzarella cheese, appropriate amount
Recipe 🍳
- Thaw the seafood mix by soaking it in plenty of soju to remove any fishy smell, then drain the water.
- In a pot, combine water and thoroughly washed mussels, and boil to create mussel broth.
- Once the mussels open, turn off the heat and set aside the mussels and broth separately. (The remaining broth can be used for mussel soup.)
- Heat cooking oil in a pan, add sliced onion and the thawed seafood mix, and stir-fry together.
- When the onion becomes translucent, add the reserved mussel broth and mussels to the pan.
- Next, add unsweetened whipping cream, milk, chicken stock, salt, and pepper, and bring the sauce to a rolling boil.
- Once the broth boils, add the frozen Chinese noodles directly without needing to boil them separately, and stir to loosen them in the sauce as they cook.
- When the noodles and sauce are well combined, transfer to a bowl, then garnish with pollock roe, grilled tortilla, parsley flakes, and mozzarella cheese to finish.
- Thaw seafood with soju to remove fishiness, and boil mussels in water for broth.
- Stir-fry onion and seafood in a pan with cooking oil, then add mussel broth, cream, milk, and seasonings and boil.
- Add frozen Chinese noodles, loosen them, and top with pollock roe, tortilla, and cheese to complete.
Cooking tips 💡
- Frozen seafood mix can have a strong fishy smell if thawed with plain water; always use soju or rice wine for thawing to ensure a clean taste.
- When making the cream sauce base, use 'unsweetened' whipping cream or animal-based heavy cream to maintain a clean and savory flavor without it becoming too sweet.
- Using frozen Chinese noodles, which are pre-cooked, allows for convenient cooking by adding them directly to the sauce without the hassle of boiling them separately.
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