Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Jjampong (Korean Spicy Seafood Noodle Soup). It is one of my favorites food. For mine, I am going to make it a little bit tasty. This will be really deliciou

The Ingredients needed to make Jjampong (Korean Spicy Seafood Noodle Soup):

1. It’s 1 bunch of Bokchoy
2. Prepare 120 grams of Chicken Breast
3. Prepare 6 cloves of Garlic
4. You need 1 inch of Ginger
5. You need 4 stalks of Onion Leeks
6. Prepare 1/4 head of Cabbage
7. Prepare 1 piece of White Onion
8. Prepare 1/2 piece of Carrot
9. It’s 1/2 piece of Zucchini
10. It’s 4 tablespoons of Cooking Oil
11. It’s 4 tablespoons of Gochugaru
12. You need 2 tablespoons of Soy Sauce
13. It’s 2 teaspoons of Oyster Sauce
14. Prepare 6 cups of Water
15. Prepare 1/4 cup of Cooking Wine
16. Prepare 1 teaspoon of Sesame Oil
17. Prepare 2 pieces of Squid
18. It’s 2 pieces of Prawns
19. You need 1 piece of Crab
20. You need 2 bundles of Somen Noodles
21. You need of Water for boiling

Step to make Jjampong (Korean Spicy Seafood Noodle Soup):

1. PREPARE THE CHICKEN AND THE VEGETABLES Slice the chicken breast thinly. Chop the garlic and ginger finely. Chop the onion leeks thinly or cut it into strip Slice the white onion and the cabbage. Cut the root end of the bokchoy and wash well to remove the dirt. Julienne-cut the carrot and zucchini. To do the julienne-cut slice the vegetable diagonally into long sticks then into strip
2. PREPARE THE SEAFOOD For the crab, remove the cover and the gills then cut the meaty side into two. For the prawns, remove the head and shellthen de-vein the prawns by making an incision on its back. For the squid, remove the head including the ink sac and innard Peel the skin and cut it vertically on one side to make it flat. Then make a criss-cross incisions on the front and back side Wash the seafood under running
3. COOKING INSTRUCTIONS Under low heat, heat the wok or large skillet and add 4 tablespoons of cooking oil. Add the garlic, ginger, onion leeks and let them infuse their flavors into the oil. Turn up the heat to high. Add the chicken and vegetables (except for the bokchoy) then stir fry until the chicken turns white.
4. Add the gochugaru and stir fry for a minute. Add 2 tablespoons of soy sauce around the wok or skillet (not directly to the vegetables) and 2 teaspoons of oyster sauce. Continue to stir fry for 30 second Pour 6 cups of water and 1/4 cup of cooking wine. Bring to boil and boil for 5 minute
5. While the soup base is boiling, cook the somen noodles according to package instruction Somen noodles are thin and will take just a few minutes to cook when placed in boiling Boil the noodles, drain, and rinse under cold You may also soak it in ice water to stop cooking and then drain later before adding to the jjampong
6. Add the crab into the soup and boil for 5-10 minutes depending on how big the crab i When the crab is already cooked, add the squid, prawns, bokchoy, and sesame oil. You can adjust the seasoning if needed, according to your preference. Continue boiling until the squid and shrimp is cooked completely (about 5-8 minutes).
7. PLATING Add the noodles neatly into the center of the bowl. Pour the soup and arrange the seafood around the noodle Top with chili and onion leek Serve hot.

So that’s going to wrap it up with this exceptional food Jjampong (Korean Spicy Seafood Noodle Soup). Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!