Squid Jjamppong (Spicy Squid Soup)
This Korean spicy noodle soup has swept the feet of those who love a hot meal. Instead of buying the regular instant jjampong noodles in the supermarket, try to follow this Squid Jjampong recipe and create your own spicy noodle soup with yummy fresh squid at the comfort of your home! Better call in the hot and spicy gang because this recipe serves up to 6 bowls of incomparable goodness.
Ingredients:
1 can x 425g SABA Squid in Soy Sauce with Chili
2 pcs Dried Shiitake mushrooms
3 Tbsp Cooking Oil
2-3 Tbsp Korean chili flakes (can be adjusted according to desired hotness)
1 Tbsp Ginger, minced
3 cloves Garlic, minced
1 stalk Onion leeks, white part only, chopped
1 pc, medium White Onion, sliced thinly
1 Tbsp Rice wine (optional)
4 cups Water
2 Tbsp Soy Sauce (use Kikkoman if available)
1 pc Eggplant, sliced diagonally and thinly
4-6 pcs Shrimp, large size
1 cup Squid Balls, sliced into 2
½ tsp Ground Black Pepper
Salt, to taste
125g Sotanghon or any kind of noodles
1 small Bok choy, blanched
Procedure:
- Open the can of SABA Squid in Soy Sauce with Chili. Drain and reserve the soy sauce. Slice the squid into rings, depending on your desired thickness. Set aside.
- Prepare the shiitake mushroom. Soak mushroom in 1 cup hot water for at least 30 minutes. When mushroom is soft, sliced into thin strips. Do not discard the mushroom “water.” Set aside the mushroom strips and mushroom “water.”
- Preheat a large pot on low heat. When warm, add cooking oil, chili flakes, ginger, garlic and onion leeks. Stir occasionally and cook for 1-2 minutes. Do not burn the chili.
- Add the onion, shiitake mushroom, sliced squid and eggplant. Sauté for 2-3 minutes.
- Add the rice wine, water, soy sauce and reserved soy sauce from the canned squid. Bring to a boil. Add the squid balls and shrimp. Season with salt and ground black pepper. Cook until heated through.
- While the soup is boiling, cook the sotanghon or any kind of noodles according to package instruction. Drain and rinse the noodles briefly in cold water.
- Divide the noodles, soup, seafood and bok choy into bowls. Serve hot and with additional chili.
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