Jjamppong is a Korean noodle soup dish made with mixed seafood such as prawns, clams, mussels and squid prepared together with thin pork slices, vegetables and mushrooms in a spicy pork broth. It’s a richly flavoured soup, where the taste of seafood, pork and spices all mix together and form a very tasty broth. The first time I tried this reminded me of Korean instant noodle called Nongshim, they tasted nearly similar and I call that flavour painfully delicious!
This dish has a rich history and have a Japanese and Chinese roots. The dish itself was derived from
Chao Ma Mian a Shandong Style seafood noodle soup dish but the name came from Chanpon which is another noodle soup dish with a Japanese Chinese roots. It was said that during the Japanese occupation of Korea during the early 1900’s to mid-1900’s the Japanese saw Chao Ma Mian in Chinese restaurants in Korea, the Japanese hated the Chinese and they started to call those noodle soup dish Champon, that Japanese work then sounded Jjamppong to the Koreans hence they started calling it like such. As time progresses the Koreans then made it their own by adding in gochutgaru (chili powder) and chili oil to the recipe during the ’60s and the rest was history.
I love this dish, the seafood and chillies give it a potent punch, it’s an all on one dish with soup, pork, vegetables, seafood and noodles I think all your basic food groups are sorted. Traditionally Koreans use dried anchovies to flavour the stock, what we will be doing today is use dashi stock to make our lives easier, don’t worry it will yield the same flavour.
- 8 cups dashi stock
- 6 dried shiitake mushrooms, rehydrated in 2 cups of boiling water
- 1 white onion, sliced
- 400g ramen noodles or any noodle of your choice
- 150 g pork tenderloin, thinly sliced
- 300 g squid, sliced
- 10 pcs large shrimps
- 10 pcs mussels
- 1 kg clams
- 1 carrot, sliced into strips
- 4 stalks spring onions, sliced into 2-inch sections
- ½ head cabbage, sliced.
- 1 small stalk leek, sliced into ½-inch sections
- 6 pcs white mushrooms, sliced
- 4 cloves garlic, minced
- ½ thumb sized ginger, sliced
- 3 tbsp red pepper flakes
- 3 tbsp Gochujang
- fish sauce
- freshly ground black pepper
- sesame oil
- In a soup pot pour the dashi stock, onion and shiitake mushrooms, bring to a boil then gently simmer for 20 minutes. Stain the stock into another pot discarding the onions and mushrooms. Separate the discarded mushrooms then place it back into the pot.
- Add the mussels, clams and Gochujang into the strained stock, bring it back to a boil then simmer until shellfish are cooked. Turn off heat then set aside.
- In a wok add oil then sauté garlic and ginger.
- Add the pork then continue to stir fry for 2 minutes.
- Add the cabbage, carrots, spring onions, leeks, mushrooms and continue to stir fry for 5 minutes.
- Add the hot pepper flakes, shrimp and squid then continue to stir fry for 5 minutes.
- Remove the shellfish on you soup then add it into the wok, mix it well then season with salt and freshly ground black pepper.
- Back to your soup pot, add 4 cups of water bring it to a boil then add your noodles, season your soup with fish sauce and freshly ground black pepper. Do not fully cook the noodles, it should be chewy and it will continue to cook in the hot broth when served. Place noodles with soup into serving bowl, generously top it with stir fried vegetables and seafood, drizzle sesame oil on top then serve.