Korea is one of the countries across the globe known for its colorful cuisine. One of the most popular Korean-Chinese dishes is the Jjamppong. It is a popular spicy soup loaded with plenty of seafood. It is very delicious and comforting, which is why you should try it.
What is Jjamppong?
Jjamppong is a very popular Korean-Chinese dish. You can order it from any Korean-Chinese restaurant, such as Hong Ban Jang. This dish consists of fresh noodles, various seafood, and various vegetables, and it is mainly served in a red-hot soup base. The soup can be very spicy, but you can tone it down if you are cooking the dish at home.
In Korea, jjamppong soup always competes with jajangmyeon, which is a Korean black bean noodle. Of course, there are several theories about the origin of jjamppong. But the most convincing version is that it was first created by Chinese immigrants living in Nagasaki, Japan, back in the 1940s. However, the modern jjamppong evolved pretty much to suit Korean tastes.
When it comes to the jjamppong dish, there are various variations. Here are the most popular variations of jjamppong.
On rice: To cook this signature dish without noodles, serve broth and seafood over rice, which is known as jjamppong bap.
With meat stock: Instead of seafood stock, some jjamppong recipes use a richer pork-based stock or chicken stock created by patiently boiling chicken or pork bones for many hours. If you’re pressed for time, many butcher shops sell ready-made pork stock.
Without broth: Gan-jjamppong is a “dry” variant of jjamppong that consists of stir-fried noodles, shrimp, and veggies in a spicy, savory sauce.
Incredible tips for making jjamppong
Here are tips to help you make your own jjamppong at home if you wish.
- Make sure that you don’t overcook the seafood as it can be chewy
- If you want a more complex flavor, you can add a small portion of pork belly strips or pork loin strips. If you opt for this method, add the meat before you add the seafood.
- If you want to add an extra layer of spicy flavor, you can use Korean chili oil. Korean chili oil is mostly used when making spicy soup, such as that jjamppong. It not only adds bright red color to the dish but also brings out the depth of flavor. However, it is optional to use it when making jjamppong. On the other hand, you can use store-bought Korean chili oil instead.
- Ensure that you manage the heat well when making your jjamppong. That’s because the oil is pretty much easier to burn, especially when you add the chili flakes. It can burn faster and darken the color if the temperature is quite high. In the end, you will end up with a soup that tastes bitter and is dark in color.