Simple Way to Make Jamie Oliver Jjampong (Korean Spicy Seafood Noodle Soup)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, jjampong (korean spicy seafood noodle soup). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Jjampong (Korean Spicy Seafood Noodle Soup) is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Jjampong (Korean Spicy Seafood Noodle Soup) is something which I have loved my whole life. They’re nice and they look fantastic.

Jjamppong / Jjampong (짬뽕) is a popular Korean spicy noodle soup that is loaded with various type of seafood. It tastes very refreshing and comforting! Every now and then I have a craving for Jjamppong (Korean spicy seafood noodle soup). Seen in the hit Korean drama series It's Okay to Not Be Okay, Jjamppong is a spicy seafood noodle soup that packs a punch.

To begin with this recipe, we have to first prepare a few ingredients. You can cook jjampong (korean spicy seafood noodle soup) using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Jjampong (Korean Spicy Seafood Noodle Soup):

1. Prepare 1 bunch Bokchoy
2. Make ready 120 grams Chicken Breast
3. Make ready 6 cloves Garlic
4. Prepare 1 inch Ginger
5. Prepare 4 stalks Onion Leeks
6. Make ready 1/4 head Cabbage
7. Get 1 piece White Onion
8. Take 1/2 piece Carrot
9. Get 1/2 piece Zucchini
10. Get 4 tablespoons Cooking Oil
11. Take 4 tablespoons Gochugaru
12. Prepare 2 tablespoons Soy Sauce
13. Make ready 2 teaspoons Oyster Sauce
14. Take 6 cups Water
15. Get 1/4 cup Cooking Wine
16. Make ready 1 teaspoon Sesame Oil
17. Prepare 2 pieces Squid
18. Prepare 2 pieces Prawns
19. Take 1 piece Crab
20. Make ready 2 bundles Somen Noodles
21. Prepare Water for boiling

As you see from the video, it's made with a lot of different ingredients, which makes it a hearty, filling meal, served spicy steaming hot. Jjamppong is a spicy Korean noodle soup with seafood in a spicy broth. It's a Korean-Chinese dish with its origin in China. Spicy Korean-Chinese seafood soup (champong or jjampong) is one of the most popular dishes at Chinese restaurants in Korea and in Koreatowns all over the world.

Steps to make Jjampong (Korean Spicy Seafood Noodle Soup):

1. PREPARE THE CHICKEN AND THE VEGETABLES - Slice the chicken breast thinly. Chop the garlic and ginger finely. Chop the onion leeks thinly or cut it into strips. - Slice the white onion and the cabbage. Cut the root end of the bokchoy and wash well to remove the dirt. Julienne-cut the carrot and zucchini. - To do the julienne-cut: slice the vegetable diagonally into long sticks then into strips.
2. PREPARE THE SEAFOOD - For the crab, remove the cover and the gills then cut the meaty side into two. - For the prawns, remove the head and shellthen de-vein the prawns by making an incision on its back. - For the squid, remove the head including the ink sac and innards. Peel the skin and cut it vertically on one side to make it flat. Then make a criss-cross incisions on the front and back sides. - Wash the seafood under running water.
3. COOKING INSTRUCTIONS - Under low heat, heat the wok or large skillet and add 4 tablespoons of cooking oil. Add the garlic, ginger, onion leeks and let them infuse their flavors into the oil. Turn up the heat to high. Add the chicken and vegetables (except for the bokchoy) then stir fry until the chicken turns white.
4. Add the gochugaru and stir fry for a minute. Add 2 tablespoons of soy sauce around the wok or skillet (not directly to the vegetables) and 2 teaspoons of oyster sauce. Continue to stir fry for 30 seconds. Pour 6 cups of water and 1/4 cup of cooking wine. Bring to boil and boil for 5 minutes.
5. While the soup base is boiling, cook the somen noodles according to package instructions. Somen noodles are thin and will take just a few minutes to cook when placed in boiling water. Boil the noodles, drain, and rinse under cold water. You may also soak it in ice water to stop cooking and then drain later before adding to the jjampong soup.
6. Add the crab into the soup and boil for 5-10 minutes depending on how big the crab is. When the crab is already cooked, add the squid, prawns, bokchoy, and sesame oil. You can adjust the seasoning if needed, according to your preference. Continue boiling until the squid and shrimp is cooked completely (about 5-8 minutes).
7. PLATING - Add the noodles neatly into the center of the bowl. Pour the soup and arrange the seafood around the noodles. Top with chili and onion leeks. Serve hot.

It's a Korean-Chinese dish with its origin in China. Spicy Korean-Chinese seafood soup (champong or jjampong) is one of the most popular dishes at Chinese restaurants in Korea and in Koreatowns all over the world. While these restaurants don't have lo mein or kung pao chicken, they serve jajangmyun (black bean noodles) or jjampong. Place noodles in a serving bowl nicely. Put some kind of fancy ingredients such as shrimp or squid in the center and put the mussels around them.

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