[영어로 한국요리 즐기기] Jjamppong

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• Mixed-up noodles, meat, seafood, and vegetables soup / 짬뽕 / Jjamppong (or jampong, jjampong, champong, jjambbong)
• Music: 'Twist and Crawl' by the English Beat

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.

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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

1. 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.
2. 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

1. Cut squid in half lengthwise and then cut shallow the inside part of squid in a grid pattern.
   
2. Shell 3 large shrimp and 4 mussels per serving.
3. Cut ¼ cup of pork into thin strips.

Fourth step:
prepare vegetables

1. Slice some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.
2. 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!

1. 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.
2. Put pork strips into the pan and stir fry it for 2 minutes.
3. 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.
   
4. Lower the heat and put the mixture of hot pepper flakes and vegetable oil into the pot. Stir it.
5. Put in seafood (squid, shrimp, and mussels) and keep stirring.
6. Pour 5-6 cups of stock into the pan and boil it for about 5 minutes.
7. Skim off the foam from the top with a spoon.
8. 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!

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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

1. Prepare seafood by cutting squid into bite sized pieces, shelling 3 large shrimp, and washing 4 mussels.
2. Cut pork into thin strips (¼ cup worth).

Second step:
prepare vegetables

1. Cut some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.
2. 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?

1. 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.
2. Put pork strips into the pan and stir fry it for 2 minutes
3. 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.
4. Put seafood into the pan and stir it for 1 minute.
5. 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).
6. Skim off the foam from the top with a spoon.
7. Add 1 tbs of fish sauce and 1 tbs of oyster sauce.
8. Put noodles into the boiling soup and cook for a few minutes until the noodles are cooked but still soft.
9. Turn off the heat and add some Asian chives (1/4 cup) and a pinch of ground black pepper.
10. Transfer it into a large serving bowl and serve it hot.

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