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Today I’m introducing you to jjampong, a dish that’s usually sold at Chinese restaurants in Korea. This noodle soup is one of the most requested dishes by my Youtube subscribers and blog readers.
Whenever I pronounce “jjamppong,” I think it sounds funny! “JJAM-PONG!” : )
As you see in this video, you need many different ingredients to make good jjamppong. A bowl of jjamppong contains all the nutrients we need for a wholesome, nourishing, and well balanced meal. You can skip some ingredients or replace some ingredients with others that are more readily available to you.
I prepared 2 versions of jjamppong in this video: spicy and non-spicy.
meat and seafood:
4 ounces of lean pork, cut into thin strips, mixed with a pinch of salt and ground black pepper in a small bowl. Set aside.
6 large shrimp, shelled and deveined.
10 mussels, cleaned and debearded.
4 ounces of squid, cut into ½ inch x 2 inch pieces.
vegetables and seasoning:
1 tbs of minced garlic
2 ts of minced or sliced ginger
¼ cup of vegetable oil
1 ts of fish sauce
2 ts of salt
3 tbs of hot pepper flakes
½ ts of ground black pepper
¼ cup of carrot, sliced into ½ inch x 2 inch strips.
4 stalks of green onions, cut into 2 inch long pieces.
1 pound of cabbage (or napa cabbage), sliced.
4 ounces of leek, cut into ½ inch x 2 inch pieces.
4 white mushrooms, sliced.
1 teaspoon of sesame oil.
First step: make stock
Second step: make mixture of hot pepper flakes and vegetable oil
Third step: start frying
A can of non-sodium chicken broth, ¼ cup of pork (cut into thin strips), 3 large shrimp, 4 mussels, squid (¼ cup), garlic, ginger, vegetable oil, fish sauce, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, noodles, and Asian chives.
prepare the seafood and meat
putting it all together
Posted Sunday, November 23rd, 2008 at 7:54 pm
Tagged: champong, 짬뽕, jampong, jjambbong, jjampong, korean food, Korean noodle soup, Korean recipes, Korean seafood and pork noodle soup, Maangchi's recipes.짬뽕, noodle, noodle soup, seafood noodle soup, spicy noodles
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