JjamBbong is a Korean version of Chinese spicy seafood noodles. It is as popular as JaJangMyun (blackbean paste noodles) in Korea. You need a lot of ingredients to make this, but it is not that difficult to make and does not take a long time. Do you like spicy seafood dishes? Then, you have to try these noodles someday.
Yield: 3 Servings
Short Korean Lesson
- SaeWoo (새우) = Shrimp
- HongHab (홍합) = Mussels
- 12 Jumbo Shrimp (or 15 Small Shrimp)
- ⅔ Cup Squid
- 15 Mussels
- ⅔ Cup Cabbage
- 1 Cup Onion
- ⅓ Cup Carrot
- 1 Handful Spinach
- 9 Stone Ear Mushrooms (석이 버섯=SeoGi BuSut)
- 2 Hot Peppers (1 Red & 1 Green)
- 1 Green Onion
- Thick Fresh (or Frozen) Noodles for JjamBbong
- 4 Tbsp Hot Pepper Oil
- ½ Tbsp Minced Garlic
- 2 Tbsp Cooking Wine
- 3 Tbsp Red Pepper Powder
- 4 Tbsp Soup Soy Sauce
- 2 Pinches of Black Pepper
- A little Salt to Taste (Optional)
In a large pan, add 6½ cups of water, 1 dried anchovy pack, and 8 pieces of kelp. Once it starts to boil, boil it for 5 minutes on medium. The broth is the secret to delicious Korean soups.
Meanwhile, cut the vegetables: ⅔ cup cabbage, 1 cup onion, ⅓ cup carrot, 1 handful spinach, 9 mushrooms, 1 hot green pepper, 1 hot red pepper, and 1 green onion.
Prepare the seafood: Wash 15 mussels, remove the skin and organs of 12 jumbo shrimp, and cut ⅔ cup of squid to bite sized pieces.
After 5 minutes, remove the kelp from the broth.
Boil 10 more minutes, and then remove the anchovy pack. Keep the temperature on medium. You will get about 6 cups of broth at the end.
In a heated pan, fry 3 or 4 Tbsp of hot pepper oil and ½ Tbsp of minced garlic together for 10 seconds on high.
Pour the broth into the pan.
Add the cabbage, onion, and carrot.
Add the seasonings: 3 Tbsp of red pepper powder, 2 Tbsp of cooking wine, 4 Tbsp of soup soy sauce, and 2 pinches of black pepper. Boil for about 7 minutes on medium high.
While the soup is boiling, boil the water for the noodles. Follow the instruction for the noodles you have.
After boiling the soup for 7 minutes, add the prepared seafood: shrimp, mussels, and squid.
In the boiling water, add the noodles and cook for about 7 more minutes.
Once, it starts to boil again, add the mushrooms. (If you have dried mushrooms, soak them in the water until they become soft, and then cut them into bite sized pieces.)
Add 1 handful of spinach. Boil for 5 more minutes on high.
When the soup is almost done cooking, add the green onions.
Add the peppers. Cook 1 more minute and turn off the heat.
By this time, your noodles will be done. Rinse the noodles in cold water several times.
To serve, place some noodles in a bowl and then pour the soup with seafood and vegetables on top. Since this recipe is for 3 servings, give 5 mussels and 4-5 shrimp for each serving.
This is my lunch; it looks very delicious. Assa, it is time to try it! I am very happy about this Jjambbong recipe. I hope you can try this someday.