Jampong (Chinese-Style Seafood Noodle Soup)

짬뽕

Jampong (Chinese-Style Seafood Noodle Soup)
Rating:
Your rating: None Average: 3.9 (19 votes)
Author: umma
Date: 6-7-10
Servings: 4
Prep Time: 30 minutes
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Jampong (or champong, jjampong) is a much-loved Korean version of a Chinese dish, like Jajangmyeon. You can often find Korean-Chinese restaurants that specialize in this dish. The key to dish is in my opinion is to serve it hot, with nice, fresh seafood and high quality, fresh noodles, which you can typically find at grocery stores.

Recipe Ingredients:

  • 1/2 large yellow onion
  • 1/4 of a small zucchini
  • 5-6 shiitake mushrooms (pyogo buhsut)
  • l/1 pkg brown beech mushrooms
  • 2 stalks green onions
  • 1/2 large fresh squid, about 4 oz
  • 3-4 tbsp of olive oil (or vegetable oil)
  • 3 tbsp hot pepper powder (gochugaru)
  • 1 tsp minced garlic
  • 1 pkg of fresh udong noodles, 2.2 lb (1 kg) - Korean stores sell these thick, wet ready-made noodles in a package - usually comes in a 4 bundles which can be 4 large servings
  • 8 oz live mussels
  • 8 -0 10 oz med size shrimp, peeled
  • 1/2 lb bay scallops
  • 3 cups dashima stock (seaweed stock), or use chicken stock as a substitute
  • 1-2 tsp salt

Recipe Steps:

  • Prep the vegetables: slice the yellow onion and and zucchini and cut into match style pieces. Slice the caps of the shiitake mushrooms into thin slices, and break the beech mushrooms apart into small pieces. Cut green onions diagonally, 1-2" long. Set aside.
  • Wash the squid, and score the inside diagonally, about 1/4" between each line, so that the squid will curl when cooked. Then cut into bite-sized pieces, about 1-2" long. Set aside.
  • In a large pot, put 3-4 tbsp of oil and 3 tbsp of gochugaru. Bring to medium heat, stirring, making sure it doesn't burn.
  • Add sliced onion, stirring around for a minute, then add garlic, mushrooms and green onion. Cook it for a few minutes, then add all of the seafood - the squid, shrimp, scallops & mussels. Finally add the dashima stock (or chicken stock). Bring to a boil, then add 1 tsp of salt and a dash of black pepper. Cook covered for 3-4 min - taste it to see if it needs more salt.
  • Separately, bring a large pot of water to boil for the noodles. When the water is boiling, dump the noodles in and cook for about 5-7 minutes, stirring frequently (or follow the instructions, if any).
  • To serve, add a coil of cooked noodles in a large bowl, and spoon enough broth to cover, adding seafood and vegetables as well. Serve hot!

Serving Size: 4
Preparation Time: 30 minutes

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Your rating: None Average: 3.9 (19 votes)
Comments (1)
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noodly wrote 4 yearss ago

This is great ... I don't add as much seafood though.