Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Jjampong
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- Level: Intermediate
- Total: 1 hr 45 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1036
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 133 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 75 g
- Cholesterol
- 400 mg
- Sodium
- 1783 mg
Jjampong is a spicy Korean-Chinese noodle soup known for its bold, fiery broth and generous mix of seafood and vegetables. Its deep red color comes from gochugaru and dried chiles, giving the dish its signature heat. Common seafood ingredients include squid, mussels, shrimp and clams, which add a rich, briny depth that balances the spice. Some variations also include pork or chicken. Thick, chewy wheat noodles absorb the flavors and provide a satisfying bite. Jjampong, a staple in Korean-Chinese cuisine, originated from Chinese immigrants in Korea and represents a fusion of Korean spice and Chinese-style cooking techniques. There are also non-spicy versions, such as baek jjampong, made with a creamy white seafood broth. It is typically served with pickled radish (danmuji) to refresh the palate. Jjampong is beloved not only for its bold flavors but also for its complexity and warmth. This version, with minimal vegetables but plenty of seafood, comes together fairly quickly if you make the dasima shrimp broth ahead of time. In order to keep the different types of seafood from overcooking (which can happen when it’s all cooked together), we call for cooking each type separately, then bringing them all together at the end. It adds a few more steps, but the result is perfectly cooked seafood.
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1036
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 133 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 75 g
- Cholesterol
- 400 mg
- Sodium
- 1783 mg
Ingredients
Dasima Shrimp Broth:
Jjampong:
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Directions
- For the dasima shrimp broth: Add the dasima and 20 cups (5 quarts) cold water to a large Dutch oven or heavy-bottomed pot. Let sit until the dasima swells and doubles in size, about 10 minutes.
- Meanwhile, remove the anchovy heads, then split the anchovies in half along the spines to remove the black innards; discard the heads and innards. Add the anchovies to the dasima pot. Remove the shrimp heads and shells and add them to the dasima pot. Devein the shrimp and refrigerate in a small bowl to add to the soup.
- Bring the pot to a boil over medium-high heat and cook the dasima for 5 minutes. Stir in the garlic and onion with a large spoon or ladle and bring back to a boil; boil vigorously for 5 minutes. Lower the heat to medium and cook at a steady gentle boil (steady enough that it's bubbling all over the surface but gentle enough that one side is foaming with scum), skimming any scum from the surface with a ladle, large spoon or skimmer every 10 minutes, until the broth is slightly darker, reduced by about a quarter and light yellow/orange in color, about 50 minutes.
- Strain the broth through a fine-mesh strainer into a large heatproof bowl or storage container and set aside. Quickly rinse out the pot and return it to the stovetop for later use.
- For the jjampong: Pour cold water over the wood ear mushrooms in a medium bowl and let sit until hydrated and doubled in size, about 10 minutes. Drain the mushrooms and set aside.
- Combine the garlic, scallion whites and ginger in a mini food processor and blend until homogenous and finely chopped.
- Heat 2 tablespoons of the oil in the reserved pot over medium heat. Add half of garlic mixture and cook, stirring with a wooden spoon, until slightly fragrant and translucent but not browning, about 1 minute. Add the clams and 1/4 cup of the Shaoxing, cover and cook until the clams have just started to open, about 4 minutes.
- Meanwhile, bring a large pot of water to a boil for the noodles.
- Stir the mussels into the pot with the clams and cook, covered and shaking the pot once or twice with the lid on, until all of the mussels and clams open, about another 5 minutes. Remove and discard any unopened mussels and clams. Pour the pot of clams and mussels with their juice into a large bowl. Reserve the pot.
- Shake off any excess flour from the noodles and drop them carefully into the boiling water. Cook, separating the noodles with tongs or chopsticks to keep them from sticking, until the noodles are soft, chewy and bouncy and the raw flour taste has dissipated, 6 to 8 minutes. Drain the noodles in a colander and rinse under cold running water until they’re no longer sticky. Drain well, then divide the noodles among 6 large bowls.
- Heat the remaining oil and garlic mixture in the reserved pot over medium-high heat. Cook until translucent, about 1 minute. Add the dried chiles, carrot, onion and reserved wood ear mushrooms and cook until the onion is softened and translucent but not browning, about 3 minutes. Mix in the gochugaru until incorporated, making sure to not let it burn. Add the remaining 1/4 cup Shaoxing, scraping up any browned bits with a wooden spoon. Add the dasima shrimp broth and bring to a boil.
- Stir in the chicken bouillon powder and fish sauce and taste, adding more if needed. Add the bok choy and reserved shrimp to the boiling broth and cook until the bok choy is just wilted, about 2 minutes (the shrimp will not be fully cooked at this point). Add the calamari and reserved mussels and clams, stirring well, and cook until the calamari are opaque, the shrimp is cooked through and the mussels and clams have warmed through, 1 to 2 minutes. Generously ladle out the hot broth into the bowls, divide the seafood over the noodles and serve immediately.
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