For those who have attempted to make their own halal jajangmyeon at home, it’s time to throw on your apron once more and give halal jjamppong a chance! This seafood noodle soup is one of the most popular Korean-Chinese dishes and for good reason. Spicy, comforting and packed with tons of flavours, there’s nothing better than slurping up a bowl of jjamppong while you catch up on the latest K-drama (It’s Okay Not To Be Okay, anyone? ?). So if you’re ready to make yourself one of the best comforting noodle soups there is, then let’s dive right into this halal jjamppong recipe.
Ingredients (serves 4)
- 4 tbsp cooking oil
- 1 ½ tbsp garlic, chopped
- 2 tsp ginger, chopped
- 1 cup green onion, chopped
- 1 medium white onion, chopped
- ½ cup chicken breast, chopped
- ½ medium carrot, chopped
- 4 tbsp Gochugaru
- 1 tbsp paprika
- 2 tbsp soy sauce
- 2 tsp oyster sauce
- ¼ cup water
- 6 cups chicken stock
- ¼ tsp salt
- 1 ½ lb seafood (squid, shrimp, mussels, clams - or any other kind of your choosing!)
- 2 portions of egg noodles
- In a large pot, add oil, garlic, ginger and green onion. Stir fry over medium heat for about 2 to 3 minutes until fragrant.
- Increase the heat, then add chicken, onion, cabbage and carrot. Combine the ingredients and add gochugaru and paprika. Stir fry for 30 seconds to 1 minute and add soy sauce and oyster sauce.
- Pour chicken stock in and bring everything to a boil. Add seafood and let the ingredients come to a hard boil until all the seafood is thoroughly cooked.
- Cook the egg noodles according to package instructions. Drain and rinse the noodles using cold water, then rinse with hot water at the last moment to warm it back up. Drain once more and place in a serving bowl.
- Pour the seafood soup over the noodles, serve and enjoy!
And just like that, you’ll end up with a delicious pot of halal jjamppong that you can share with family and friends, or have all to yourself for the entire K-drama binge watch session ?