As a fusion dish, Jjampong embodies the term “Pan Asian” in every sense of the word. While its name comes from the Japanese word for “mix,” the dish was supposedly created by Chinese immigrants living in Nagasaki, Japan. Today, Jjampong is most closely identified with Korean cusine, and it remains a mainstay on most Korean restaurant menus. It’s a soothing mix of noodles, seafood, vegetables, and meat in a spicy, savory broth. It’s also easy to make at home, and simple to adapt to your own tastes and spice level. In fact, get creative and feel free to make substitutions as you fancy. I made mine with rice noodles and omitted the pork.
1 package Chinese egg noodles (long) or udon
1/3 cup pork, thinly sliced
6 medium shrimp, peeled and deveined
½ cup squid, cleaned and thinly sliced
6 clams or mussels, scrubbed clean
4 dried shitake mushrooms, rehydrated and thinly sliced
1 small onion, sliced
½ medium carrot, julienned
1 scallion, cut into 2-inch pieces
1 cup Napa cabbage (or Bok choy), sliced into 1-inch chunks
1 green chili, sliced
1 red chili, sliced
2 tsp. minced garlic
1 tsp. minced ginger
8 cups chicken, beef or anchovy broth
2 Tbsp. soy sauce
1 Tbsp kochukaru (Korean red chili flakes)
1 tsp. fish sauce
1.) In a large pot, cook the noodles according to the package directions. Do not overcook (the noodles should still have some firmness). Drain and set aside.
2.) In a soup pot heat some oil and saute garlic and ginger briefly.
3.) Add chili flakes, pork, and onions, and stir-fry for several minutes.
4.) Add shrimp, squid, carrots, and scallions, and stir-fry.
5.) After a few minutes add cabbage and broth. Bring to a boil, then reduce heat and simmer.
6.) Add mussels, soy sauce, and fish sauce to taste, and cook for 5 more minutes or until mussel shells open (discard any mussels whose shells do not open).
7.) To serve, place noodles in individual bowls and ladle soup over noodles.
Makes 4 servings