Jjamppong

forget the army stew, make this instead 😌 🍲

hope you aren’t allergic to seafood cuz you will be missin out on this deliiicious stew! sometimes i get a little bored of the usual army stew and decide to change it up by making a Jjampong instead. if you are wondering what this dish is, it is a Chinese-Korean style stew, usually packed with a mixture of seafood, boiled in a spicy broth, and served with noodles. honestly, it is as easy as an army stew. you’ll probably be spending more time on preparing the ingredients than actually cooking it 🤪 but trust me, this is a foolproof recipe that will impress your next guests!

@nomies.cowe may have lost jack but at least our seas are safe thanks to our nautical cartographers! 😿🛳️ check out @maritimesg to find out more about the maritime industry! #sg #sgfood #sgfoodie #fyp #recipe #koreanfood

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Jjampong Recipe (serves 4-6)

1/4 cup oil
1 large white onion, julienned
3 garlic cloves, minced
30 g ginger, minced
1 leek, thinly sliced
2 green chillies, sliced
1 medium carrot, julienned
1/2 large zucchini, sliced
200g wongbok cabbage, sliced
1/4 cup gochugaru
2 tbsp light soy sauce
3 tbsp fish sauce
1 tbsp oyster sauce
2 litres water
1 ikan bilis stock cube
1 large squid, cut into rings or squares
12-18 mussels, cleaned
8 prawns, shelled or deshelled
20 clams, soaked in saltwater for 20 mins and drained

4 - 6 portions Korean wheat noodles
3 sprigs spring onion, sliced (optional for garnish)
3 tbsp sesame oil

directions

• in a soup pot, heat oil on medium heat. then add in onion, leek, garlic and ginger and sauce until fragrant. then, add in the chillies and carrot and and sautéed for 3 minutes. combine the zucchini and cabbage and with gochugaru (Korean Chilli powder), light soy sauce, fish sauce and oyster sauce.

• constantly salute for another 3 minutes. pour in water and stock cube and bring to a boil. cover the pot and let it simmer for 5 minutes or until the vegetable are tender.

• add in all the seafood, cover and simmer on low heat until the clams and mussels are opened and the squid and prawns are cooked. season accordingly to preference and add sesame oil.

• in separate pot, bring the water to a boil and cook the noodles according to instruction on packaging, until al dente or firm to the bite. drain.

• assemble the noodles in a bowl and pour over the Jjampong stew. sprinkle on some spring onion, a fe dashes of sesame oil and serve! enjoy!