Main ingredients 🥩
noodlesmixed seafoodshrimponionbok choyminced garlicgochugarusoy sauceshiitake mushroom bouillon powder
Yeo Kyung-ok's Simple Jjamppong
A super simple jjamppong that delivers a smoky, rich broth using store-bought mixed seafood and vegetables from your fridge.
🙋 Recommended for
- ⭐ Those who want to easily recreate the taste of Chinese restaurant jjamppong at home
- ⭐ People looking to use up frozen mixed seafood stored in their freezer
Ingredients needed 🛒1 servings
- noodles 1 serving
- store-bought mixed seafood 1 cup
- shrimp 2 pieces
- onion 1/2
- bok choy 1 bunch
- minced garlic 1/2 tablespoon
- gochugaru 1 tablespoon
- soy sauce 1 tablespoon
- dried shiitake mushroom powder 1/2 tablespoon
- salt a pinch
- vegetable oil 2~3 tablespoons
Recipe 🍳
- Blanch frozen mixed seafood and shrimp briefly in boiling water to remove any off-flavors, then drain and pat dry.
- Slice the onion and cut the bok choy into bite-sized pieces.
- Heat 2~3 tablespoons of vegetable oil in a pan, add minced garlic, and sauté gently without burning to release its aroma.
- Once the garlic scent rises, add the onion and bok choy and stir-fry together.
- When the vegetables have just begun to wilt, add 1 tablespoon of gochugaru and stir rapidly while adjusting heat to prevent burning, creating a spicy chili oil base.
- Add the blanched seafood and pour 1 tablespoon of soy sauce around the edge of the pan to infuse smokiness and depth of flavor.
- Pour about half a paper cup of water (100~150cc) first, bring to a boil, and simmer to extract a rich broth from the vegetables and seafood.
- When the broth reduces slightly, add the remaining water to reach about 450cc total, then season with dried shiitake mushroom powder and salt.
- Once the broth boils vigorously, pour it generously over pre-cooked warm noodles, along with the solids, to finish.
- Blanch the seafood to remove odors, and cut vegetables into convenient eating sizes.
- Sauté garlic and vegetables, then add gochugaru, soy sauce, and blanched seafood to create a spicy oil base and aroma.
- Gradually add water in portions to build a rich broth, then season with mushroom powder and serve over noodles.
Cooking tips 💡
- Do not add all the water at once—start with a small amount and simmer like reducing to preserve vegetable freshness while making the broth richer faster.
- Use finely ground gochugaru for a clearer, more vibrant broth color.
- Adding leftover vegetables like mushrooms or cabbage from your fridge enhances the dish’s richness and depth.
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