Spicy Seafood Noodle Soup, Jjam Pong (Jjam Ppong, Jam Pong)
Jjam Ppong is one of the most enjoyed (take-out) delivery food in Korea along with jjajangmyeon. Jjam Ppong, jjajangmyeon and tangsuyuk are the epitome of Korean Chinese food that is well known for being delivered to houses in a steel case called "Cheol Ga Bang 철가방", even back in the days when food delivery was unusual.
Jjam Ppong's spicy and rich broth combined with delicious seafoods will satisfy your palate as well as deep down hunger. Once you try it, you will crave it again and again. Enjoy!
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|2 oz||Shrimp 새우|
|2 oz||Squid 오징어|
|2 oz||Clam 조개살|
|½ oz||Mussel 홍합 (optional)|
|2 oz||Pork Belly 삼겹살|
|¼||Zucchini, Korean (Grey Squash) 애호박 (or regular zucchini)|
|2 oz||Cabbage 양배추|
|1||Onion (Medium) 양파|
|1 oz||Bamboo Shoot 죽순 (optional)|
|½ oz||Wood Ears Mushroom (dried) 목이 버섯 (optional)|
|1||Green Onion 파 (optional)|
|3 tbs||Gochugaru, Korean Hot Pepper Flakes 고추가루|
|¼ cup||Vegetable Oil 식용유|
|8 cups||Chicken Broth 닭육수|
|1½ tsp||Salt 소금|
|pinch||Black Pepper 후추|
|1½ tsp||Garlic (minced) 다진 마늘|
|1½ tsp||Ginger (minced) 다진 생강|
|1 lb 2 oz||Udon Noodles 우동 생면|
mussels, bamboo shoot, dried wood ear mushrooms, green onions
CHICKEN BROTH INGREDIENTS:
1 whole chicken, 3 green onions, 1 ginger root, 7 cloves garlic, 15+ cups of water
Click here to learn how to make chicken broth.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
Bring 8 cups of chicken broth to boil if you bought pre-made chicken broth and let it simmer on low heat. [Click here to learn how to make chicken broth.]
Boil chicken broth
2. Prepare mushrooms
Soak dried wood ear mushrooms in cold water for 20 min. Wash thoroughly and cut into smaller pieces.
Cut into small pieces
3. Cut ingredients
Wash and julienne all vegetables except bamboo shoot and mushrooms. Cut pork belly into small pieces.
Cut pork belly
4. Cook noodles
Cook noodles in boiling water. When cooked, rinse in cold water and drain well.
5. Sauté vegetables
Pre-heat vegetable oil in a pot, sauté in the order of ginger, pork, seafood, red chili flakes, vegetables, mushrooms (cook 3 min each before adding the next item) on HIGH heat. If it gets dry, add more oil.
Sauté in oil
3 minfor each
6. Add chicken broth
Add 6-8 cups of hot chicken broth, add ½ tablespoon of minced garlic and season with about ½ tablespoon of salt (add gradually while tasting the soup so it doesn’t become too salty). Add bamboo shoot (optional). Boil for 10 minutes on medium heat and add a pinch of black pepper
6-8 cups chicken broth
Bring to boil
Med Heat 10 min
Add black pepper
7. Place noodles.
Place noodles in a bowl.
in a bowl
8. Pour soup
Pour the soup over it. Make sure the soup is boiling hot. Top with seafood and garnish with chopped green onions.
OPTIONAL: It’s nice to serve with sliced yellow pickled radish on the side if you have some. Pour a spoon of vinegar on top of the radish. Enjoy!
yellow pickled radish