hi everybody today let's make some spicy noodle soup
Spicy seafood and meat mixed noodle soup, in Korean, Jjamppong! I made jjamppong
video years ago and a lot of people requested to remake this video with HD,
so here you go! First, we are going to make really delicious stock. I usually
use anchovy stock. Anchovies and dried kelp and then make a kind of a nice
stock but if this kelp and dried anchovies are not available, use
chicken stock. I'm boiling 12 cups of water
now really boiling and then I will add dried anchovies. I already
removed the heads and intestines so they're clean. You gotta use really large sized ones.
but this one is a kind of medium size. Small tiny anchovies are not tasty
because it doesn't have a lot of savoury taste inside but this one
1 ounce, just after all heads and intestines are removed. This is dried kelp.
1 ounce. Add this. Cover. I'm boiling 20 minutes over medium high heat and then later just I will
lower the heat and boil another 20 minutes. This is kind of a good tip for
you guys. This is Korean large green onion called daepa. I think that
only Koreans and Japanese are using. I've never seen this in any other grocery stores.
Usually, oh, this is boiling over so I'm going to turn down
the heat. I bought one bunch and I planted this. Sometimes I give
some water and now, look at this! It's really beautifully growing. Just a couple of
days ago I just used this whole one. I cut it off and I used it for my some
cooking. Now already it's growing like this! so fun! 1 large green onion, cut off.
See? My planter's role is done! This is not featured anymore! (laughing)
Take off this. I will wash this. Here you go!
All these vegetables, I will show you. One large green onion, this is leak
you know everybody knows a leek. This leek was thick. I cut it in half,
in lengthwise and washed it in cold running water. You gotta wash this all
inside. I'm going to use this amount, about 2 ounces.
And green onion. This is bok choy, around four ounce. Bok choy is
very delicious. Small size bok choy. I'll just
add this to here. It's cabbage, large cabbage leaves, I'm using 3 leaves.
Around 3 ounces. Take off off here hard part and cut this into bite-sized
pieces. This is onion. I'm using about 4 ounces.
This is about 4 ounces. All the green vegetables and carrot all together weigh
one pound. Carrot just for color. Vegetables are all prepared.
Next, seafood! These are my seafoods. These are mussels,
shrimp, squid, and small clams. Mussels and clams I already washed them and soaked in
a little salty water a couple of hours and then I washed them all. Now it's very clean,
so I can use these directly. But squid and shrimp,
I didn't clean, so, (alarm goes off), Oh! 20 minutes has already passed! I'm going to
lower the heat. I will just switch this to my other burner. (Ignition sound), over low heat, just between
medium and low. I'll cook another 20 minutes, total 40
minutes I'm boiling to make a nice anchovy stock. Okay! let's go back to
seafood! Squid, first! I'm not going to use the whole. I will use only
body part, cut off and around here, you see this kind of
plastic. This is squid bone. Take off,
Around here, there's some connected part, pull it out like this.
All this intestine comes out. See? Now, clean! I like to remove this skin.
To remove it easily, this is salt, so that I can grab the skin easily.
I'd like to transfer this here. We need to wash this.
This shrimp, I didn't clean these. Shell the shrimp like this. W hen I was young,
maybe I was in elementary school or junior high school,
I practiced how to shell shrimp quickly, because it was fun.
This is large sized shrimp, so it's kind of not easy but
I still remember what I did. "okay, I can do shrimp!
I shell shrimp so easily! 1, 2, 3 ! 1...2--- 3~!" like this! (laughing) I used to do this.
This guy has intestine on the back. Cut along here. See? Actually it's so clean!
All these guys should pass my test. Sometimes really
dirty
I'd like to cut this seafood. With the squid, I will make rings. (Cutting sound) How much seafood
you use is depends on your taste but this one is actually really good
amount for two servings. I chose small mussels. These days mussels
are not big. If mussels are big, maybe two is enough for 2 people, but
I chose 8 small mussels. 2 large size shrimp per one person,
and also this is 4 ounces of squid. I sliced it. This is around
one cup small clams. These are noodles I'm using when I make a black
bean sauce noodles jjajangmyeon, I use these noodles. For jjamppong, I have to use
the same noodles. These noodles are thick and chewy.
This is 4 ounces beef but it's really thinly shaved. When I make
shabu shabu I use this. (Alarm goes off) Okay! did you hear the alarm? I'm going to turn off.
My stock is done. You can use beef or pork just whatever you use, slice thinly.
Or you can also use chicken.
My stock looks like this! It smells good! We didn't add any salt here. (slurp), umm good! I'll strain this.
You see? Nice color! 2 tablespoons hot pepper flakes
let's make it really spicy. This is sesame oil around 1 teaspoon. Mix it well. We need
to make some spicy stuff so it really smells good, nutty, and sesame oily
hot pepper flakes. I'm going to add this later. what is missing? What is
inside? You guys know that it's garlic and ginger! It's about
1 tablespoon. Let's see heat it up this pan. I'll cook here all everything. (oil squirting sound)
(sizzling sound) Add meat!
When the meat is half cooked, there's still lots of oil here. I will add
hot pepper flakes 3 tablespoons. 1, 2, 3 tablespoons. Just stir it. Then mix it quickly. Let's add all vegetables, except for bok choy. You gotta cook
over high heat.
nice! nice! Cooking is fun! (laughing) yeah now my vegetables are
really calmed down really smaller than before. Let's add stock. I will use
6 cups.
Wow! smells really good! Nice! And then add all the seafood and bok choy. I'm going to
cover this so that they cook quickly. Now I'm going to reheat my water to
cook my noodles. My house is full of delicious aroma! Okay my water is boiling
and then I'll add my noodles, so just stir this a few times so that they are not going
to stick to each other. Cover.
Around 2 to 3 minutes later, it is really boiling like this. Stir these
noodles. And this soup is now really really bubbling. Around 7 minutes,
I boiled. Wow! Yeah! it's boiling over. I gotta do multi-task! I didn't add any
salt or anything so I will use fish sauce and salt. 1 tablespoon fish sauce and 1 teaspoon
salt. Noodles takes time. It takes time. I can see it looks
opaque white, that means it's not cooked yet. I will just keep cooking.
This mixture of hot pepper flakes, oh my! It looks awesome! I'll lower the heat. My noodles are done.
I'm going to strain my noodles.
To make them chewy, I rinse in cold water. I will just take some 1 serving
of noodles. Now it's really hot soup. I turned up the heat. To make it hotter. you
can do this. Cold broth is going into the soup, meanwhile, the soup is boiling
really hot. Now we add this delicious stuff.
I'm wondering if I can eat all this. It's really a lot amount. But usually in a
jjamppong place, they serve it in a really large bowl. Jjamppong bowl should be really big and
large! I'm going to prepare danmuji. Korean danmuji for this.
Let's eat!
hmm~ (pleasant music is going on) I want some bok choy and shrimp.
So good! (slurping sound) umm~ umm~
Enjoy the spiciness, enjoy the delicious savory taste, and make your body
and soul warm! Especially the hot pepper flakes I stirred-fry with oil created a
little smoky flavor. Today we made jjamppong: Spicy seafood, meat, mixed
noodle soup! It's long in English name. Korean name is better, Jjamppong! Enjoy my
recipe see you next time, bye~!