As a Korean American housewife and a mother, there's something truly special about preparing traditional Korean dishes for my family. The aroma of spices, the rich flavors, and the shared experience of savoring a homemade meal all add up to moments of cultural connection and delight. Today, I want to share with you one of our family's all-time favorites: JJambong, a spicy and savory Korean noodle soup that never fails to bring warmth and comfort to our table.
JJambong, also known as Champong, is a beloved Korean-Chinese fusion dish featuring a flavorful broth, fresh vegetables, seafood, and noodles. Its bold, fiery nature and the medley of textures make it a delightful dish that suits many taste preferences.
Here's how I prepare this soul-warming delight for my loved ones:
Ingredients:
For the broth:
6 cups of chicken or seafood broth
2 tablespoons Korean red pepper flakes (Gochugaru)
1 tablespoon Korean red pepper paste (Gochujang)
1 tablespoon soy sauce
1 tablespoon minced garlic
1 tablespoon sesame oil
1 tablespoon vegetable oil
For the soup:
150g squid or shrimp, sliced
150g mussels or clams
100g pork or chicken, thinly sliced
1 cup sliced shiitake mushrooms
1 cup sliced onions
1 cup sliced carrots
1 cup sliced cabbage
1 cup spinach
2 packs of instant Korean-style noodles
Garnish (optional):
Sliced green onions
Sprouts
Sliced chili peppers
Instructions:
Prepare the Broth: In a large pot, heat the vegetable oil and sesame oil over medium heat. Add minced garlic and stir until fragrant. Pour in the chicken or seafood broth. Mix in the red pepper flakes, red pepper paste, and soy sauce. Let it simmer for about 15-20 minutes, allowing the flavors to blend.
Cook the Protein: Add the pork or chicken to the simmering broth. When the meat is halfway cooked, add the seafood - squid, shrimp, mussels, or clams. Let them simmer until they are fully cooked. Remove the cooked seafood and meat from the broth and set aside.
Vegetable Medley: Into the simmering broth, add sliced onions, shiitake mushrooms, carrots, and cabbage. Let them cook for a few minutes until slightly tender. Toss in the spinach and cook for another minute until wilted.
Noodle Time: Boil the Korean-style noodles separately according to the package instructions. Once cooked, drain and rinse them under cold water. This helps to remove excess starch and prevents them from becoming too mushy.
Combine and Serve: Place a generous portion of the cooked noodles into individual serving bowls. Ladle the flavorful broth and vegetable mix over the noodles. Top it off with the cooked seafood, meat, and any desired garnishes such as sliced green onions, sprouts, or sliced chili peppers for an extra kick.
JJambong is best enjoyed hot and fresh, especially on a chilly evening or when seeking comfort after a long day. The spicy, robust flavors combined with the variety of textures create a memorable dining experience, fostering a sense of togetherness and appreciation for Korean culinary traditions.
For my family, these moments spent enjoying home-cooked meals like JJambong are not just about the food itself; they are about creating memories, sharing stories, and celebrating our heritage. I hope this recipe brings as much joy and warmth to your family table as it does to mine. Happy cooking and happy eating!