Korean recipes:
Jjamppong
Here I’m introducing you to a Korean Chinese dish, jjampong. This noodle soup is one of the most popular dishes requested by my Youtube subscribers and blog readers.
Whenever I pronounce “jjamppong,” I think it sounds funny! “JJAM PONG!” : )
You need so many different ingredients to make good “jjamppong” as you will see in this video. It contains all the nutrients we need, so I can say a bowl of jjamppong is a wholesome, nourishing, and well balanced meal. You can skip some ingredients or replace some ingredients with ones more easily available to you.
I prepared 2 versions of jjamppong recipe here: spicy jjamppong and non-spicy jjamppong.
Hot spicy jjamppong (1 serving)
Ingredients
Noodles for jjamppong, as well as…
for stock:
10 dried anchovies, 3 shiitake mushrooms, a handful of dried kelp (1/3 cup), half a medium size onion
meat and seafood:
¼ cup of pork, 3 large shrimp, 4 mussels, a few pieces of squid
vegetables and seasoning:
garlic, ginger, vegetable oil, oyster sauce, fish sauce, hot pepper flakes, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots.
Let’s start!
First step:
make stock
- Pour 7 cups of water into a pot. Add 10 large dried anchovies (after removing heads and guts), a handful of dried kelp, half a medium sized onion, and 3 dried shiitake mushrooms.
- Boil it for 10 minutes over high heat. Then lower the heat to low-medium and boil for 30 minutes more. Then set it aside
Second step:
make mixture of hot pepper flakes and vegetable oil
In a small bowl, mix 1½ tbs of hot pepper flakes and 1 tbs of vegetable oil.
*tip: The reason we make this mixture is to prevent the hot pepper flakes from floating in the soup when it boils. You can add or decrease the amount of hot pepper flakes and vegetable oil according to your taste.
Third step:
prepare seafood and meat
- Cut squid in half lengthwise and then cut shallow the inside part of squid in a grid pattern.
- Shell 3 large shrimp and 4 mussels per serving.
- Cut ¼ cup of pork into thin strips.
Fourth step:
prepare vegetables
- Slice some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.
- Cut leeks and green onions into about 7 cm in length. Add some bamboo shoots.
*tip: 3-4 cups worth of vegetables are used per serving.
Fifth step:
cook noodles
Boil water in a large pot and add the noodles. Cook for a few minutes, then drain and rinse in cold water.
*tip: When you cook the noodles, take a sample to see if it’s cooked fully or not. The noodles should be soft and chewy.
Now ready to cook!
- In a heated pan, drop 1 tbs of vegetable oil, 2 cloves of garlic, and 1 ts of minced ginger and stir it until its color starts to change to golden brown.
- Put pork strips into the pan and stir fry it for 2 minutes.
- Put in vegetables (cabbage, napa cabbage, carrot , sliced onion, green onion, leeks, white mushrooms, and a few pieces of bamboo shoots) and stir for 3-5 minutes.
- Lower the heat and put the mixture of hot pepper flakes and vegetable oil into the pot. Stir it.
- Put in seafood (squid, shrimp, and mussels) and keep stirring.
- Pour 5-6 cups of stock into the pan and boil it for about 5 minutes.
- Skim off the foam from the top with a spoon.
- Add 1 tbs of fish sauce, 1 tbs of oyster sauce, and a pinch of ground black pepper.
Ready to serve!
Put some noodles in a large serving bowl and pour the soup and cooked ingredients on top of the noodles.
Serve it hot.
Enjoy!
Non-spicy jjamppong
Ingredients
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, oyster sauce, fish sauce, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots, noodles, and Asian chives.
First step:
prepare seafood and meat
- Prepare seafood by cutting squid into bite sized pieces, shelling 3 large shrimp, and washing 4 mussels.
- Cut pork into thin strips (¼ cup worth).
Second step:
prepare vegetables
- Cut some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.
- Cut leeks, green onions, and Asian chives into pieces about 7 cm long.
*tip: use 3-4 cups of vegetables per serving
Ready to cook?
- Drop 1½ tbs of vegetable oil and 2 cloves of chopped garlic and 1 ts of minced ginger into a heated pan. Stir it until it starts to go golden brown.
- Put pork strips into the pan and stir fry it for 2 minutes
- Put vegetables (cabbage, napa cabbage, a few sliced carrot, onion, green onions, and leeks, white mushrooms, and bamboo shoots) into the pan and stir them for 3-5 minutes.
- Put seafood into the pan and stir it for 1 minute.
- Pour a can of chicken broth into the pan and 2 cans of water from the can (that’s a total of 5-6 cups of liquid).
- Skim off the foam from the top with a spoon.
- Add 1 tbs of fish sauce and 1 tbs of oyster sauce.
- Put noodles into the boiling soup and cook for a few minutes until the noodles are cooked but still soft.
- Turn off the heat and add some Asian chives (1/4 cup) and a pinch of ground black pepper.
- Transfer it into a large serving bowl and serve it hot.
Can’t wait to try this recipe.
November 23rd, 2008 at 9:52 pmThank you again for doing all this for us.
Have a happy Thanksgiving.
I am really looking forward to making this now. My friends at school have been clamoring for Jjaamppong! Thanks!
November 24th, 2008 at 1:46 amHey Maangchi!
I am so sorry to learn abt yr injury but I guess it must be better now coz u made that awesome Jjamppong. I could just salivate looking at the spicy version and I hv all the ingredients except the pepper flakes .. ….. URKSS!!!!! I want to scream!!!!
Anyway, I wanted to tell u that I got some pancake flour premix fm this company http://www.cj.co.kr (no MSG) and I think it tastes nicer coz it is seasoned flour…hehhehehe…… my computer is down so I won’t be able to tk photos of my pancake this time……. but I will surely do so when I get my computer back (my photography software and stuffs are connected on that computer).
Tk care, VB
November 24th, 2008 at 1:55 amSylvia, Jae,and VB
Let me know how your jjamppong turns out later.
VB,
Yes, my left wrist is getting better and better. Thank you! You have all ingredients except hot pepper flakes for this recipe? Wow! Then you can make non-spicy jjamppong now. : )
I see many people use the pancake mix these days. Good!
November 24th, 2008 at 8:43 amI cannot wait to try this! I have been searching for this for such a loooooonnnng time! gamsahamnida!
November 24th, 2008 at 1:01 pmHey Maangchi,
Do you have a receipt for home make korean noodle for this jjamppong receipt, because this will taste even better!!
Thank you
November 24th, 2008 at 2:22 pmJudy
r~*,
oh, yeah? Nice! Update me how your jjamppng turns out. Thank you very much!
Judy Lee,
I think you should buy the noodles I use in the video recipe. The taste of Jjamppong noodles is a little different from the taste of homemade knife cut noodles.
I will post homemade knife cut noodle soup (”kalguksu” in Korean)later.
November 24th, 2008 at 9:19 pmHello Mangchi! I’ve recently discovered your site and it’s been soo much fun & helpful to look through all your cooking! I just tried your jjang ppong receipe and I LOVED LOVED LOVED it!! My husband loved it so much that he was very impressed! So I told him that I would give all the credit to you~ ^^ Keep up the good work and i’ll make sure to pass your inf to all of my friends~
November 24th, 2008 at 10:21 pmBy the way, I’m currently 7 months pregnant and I wish you were my mom to cook all these wonderful home cooked meals.. :)
November 24th, 2008 at 10:23 pmYou are absolutely amazing as always!!!! Thank you for doing two versions!!!
November 24th, 2008 at 11:43 pmEsther Kim,
Wow fast! You already made Jjamppong! Soon you are going to be mom! Take care yourself! : )
Mila,
November 25th, 2008 at 7:37 amThank you for your nice comment!
Yum! homemade knife cut noodle soup, can’t wait to see you post this receipt. Anyway thank you so much.
November 25th, 2008 at 9:27 amHi… I can’t view the video…
Thanks Maangchi for posting jjambong recipe. I love to eat this.
November 27th, 2008 at 10:42 pmI am making this dish tomorrow! I already have a frozen squid thawing in my refrigerator. I was wondering, what part of the pig is good for this? I don’t usually buy pork because I don’t like the taste of it in American cooking, but I am going to try it for this recipe in case using pork instead of an alternative adds to the flavor of the dish.
November 28th, 2008 at 7:09 pmConfused,
November 28th, 2008 at 10:22 pmI hope your jjamppong turns out great! You can use beef or chicken instead of pork.
When I eat 짬뽕 at a Korean restaurant I love the spicy soup part of it. Will it taste the same if I use 고추장 instead of 고춧가루 and vegetable oil?
November 29th, 2008 at 4:36 pmIt’s fun and educational to see a master cook in action. I learned so much more from your video than just reading a receipe. Thanks.
December 1st, 2008 at 2:18 pmKayla,
I use hot pepper flakes instead of hot pepper paste.
If I used hot pepper paste, I think the soup would be too thick which is not the taste I’m looking for.
Brutus Lo,
December 1st, 2008 at 7:58 pmThank you very much!
maangchi
December 3rd, 2008 at 12:29 amI am really thankful for your recipes all the time.
I am studying English in Canada now and staying with Canadian family. Sometimes I cook Korean food for them and whenever I cook, I always use your recipe and it turns out great. So, I always hear “you’re such a good cook.”
by the way, this time I am going to try this recipe but, I don’t have oyster sauce. Is that going to be OK to omit this? Does this sauce make a big difference??
Sophia,
December 3rd, 2008 at 7:43 amI think it’s ok, but with oyster sauce, it will give your jjamppong more delicious flavor. Good luck with your jjamppoing making! I’m proud of you! You must be a good cook!
wow thanks for this i really like jjampong. i always eat the instant version before. now i can make from scratch. :) i was able to make your 된장찌개 but i was too excited to eat. forgot to take a snapshot. hehhee.
December 4th, 2008 at 8:16 amcan i ask what noodles you used for this 짬뽕? btw, can u tell me how to use the pancake mix instant version im not sure how much water to add or anything else and how many servings per cup of mix and water?
정말 감사합니다! :)
마리,
This is the noodles for jjamppong. I use these noodles when I make jjajangmyeon, too.
http://www.maangchi.com/ingredients/jja-jjang-myun-noodles
Pancake mix? I have never used it, so I don’t know. Why don’t you check the back of the product? They usually describe how to use it.
December 4th, 2008 at 8:58 amthank you! yes it does but its in korean. im still learning to its not so fluent. hehehe
December 5th, 2008 at 11:16 pmI did it!! I made jjompong.
December 6th, 2008 at 9:50 pmIt took 3 days to find all the ingredients, but it was worth it. I even found the same Korean noodles you use (they are really good). I only had small anchovies for the stock, so I put them in an infuser.
I made two kinds, the spicy just like the recipe, but, I didn’t have mussles so I used a can of clams with and the liquid they were packed in.
It was SSSsssooo good. I might use a little more pepper flakes next time.
Some of my family are not big fish eaters, so I made the nonspicy version with only pork and I used homemade turkey stock from the thanksgiving turkey.
It was yummy too.
The only thing I would do differently is not make both kinds on the same night. LOL.
Thanks again for another great recipe.
Sylvia,
December 6th, 2008 at 11:48 pmWow, congratulation. It sounds like you could post cooking videos on YouTube someday! : )
Yeah, more hot pepper flakes will be nice!
You are a smart cook!
So i know you said hot pepper paste would make it too thick, but what if you diluted the hot pepper paste with water before you put it in, do you think it’ll work?
[I love your recipes- so easy for the university student XD]
December 13th, 2008 at 4:12 pmYin,
December 13th, 2008 at 8:05 pmSure, why not? I usually don’t use hot pepper paste in jjamppong though.
ah, But they don’t sell hot pepper flakes near where i live, so i’m just going to improvise a little. =D
December 15th, 2008 at 11:09 ammaangchi! i recently moved from southern california to denmark and there are very few korean restaurants/shops here (maybe 3 in all of copenhagen). so i was overjoyed to find your site and hopefully i can start making my childhood favourites like jjampong on my own. thanks a million! (:
December 18th, 2008 at 1:50 pmYin,
I hope you made delicious jjampong.
mina,
December 18th, 2008 at 6:09 pmwow! moving to Copenhagen! no problem! As long as you know how to make your favorite Korean food, wherever you go, you will be able to make it. I hope some Korean ingredients are available where you are living.