Incheon Seafood Jjampong

Jjampong, a vibrant and spicy noodle soup, is a beloved dish in Korean cuisine. With its roots in Chinese-Korean culinary tradition, this dish is a perfect harmony of chewy noodles, a variety of fresh seafood, and vegetables, all brought together in a savory, spicy broth. Incheon, known for its port and rich in seafood, adds a unique touch to jjampong with an abundance of fresh ingredients caught directly from the ocean.

Historical Background

Jjampong emerged from the intersection of Chinese immigrants in Korea and local Korean tastes during the early 20th century. These immigrants adapted their culinary customs to the available Korean ingredients, resulting in a new, popular dish that has become a staple of Korean comfort food. Incheon, with its significant Chinese population and proximity to the sea, became an epicenter for authentic jjampong. Today, the dish reflects Incheon's diverse cultural and culinary influences.

Ingredients

• Udon noodles - 200g
• Shrimp - 100g, cleaned and deveined
• Mussels - 100g, scrubbed and de-bearded
• Squid - 100g, cleaned and sliced
• Clams - 100g, scrubbed
• Fish cake - 50g, sliced
• Onion - 1, sliced
• Cabbage - 100g, chopped
• Carrot - 1, julienned
• Green onions - 2, chopped
• Garlic - 4 cloves, minced
• Ginger - 1 tbsp, minced
• Red chili flakes - 1 tbsp
• Gochugaru (Korean chili powder) - 1 tbsp
• Soy sauce - 2 tbsp
• Sesame oil - 1 tsp
• Vegetable oil - 2 tbsp
• Salt and black pepper to taste
• Water - 1 liter

Preparation

Preparing the Seafood

Start by preparing all of the seafood ingredients:

• Shrimp: Peel and devein the shrimps.
• Mussels and clams: Scrub the shells under running water and remove any beards.
• Squid: Clean and slice the squid into rings.

Set the prepared seafood aside in a bowl.

Vegetable Preparation

• Onion: Peel and thinly slice.
• Cabbage: Roughly chop.
• Carrot: Peel and julienne.
• Green onions: Chop into 2cm lengths.

Cooking Process

For perfect timing, use a cooking timer to manage your steps efficiently.

Making the Broth

1. Heat vegetable oil and sesame oil in a large pot over medium heat.
2. Once hot, add garlic and ginger and sauté until fragrant.
3. Add onion and carrot; stir-fry until the onions are translucent.
4. Stir in red chili flakes and gochugaru, and continue to cook, releasing the oils and aroma.
5. Add 1 liter of water and soy sauce; bring to a boil.

Cooking the Noodles

1. In a separate pot, cook udon noodles according to package instructions. Drain and set aside.

Adding Seafood

1. Reduce the broth to a simmer and add all the prepared seafood, including mussels, clams, squid, and shrimps.
2. Cook until the shrimp turn pink and opaque, and the shellfish open, about 5-6 minutes.

Final Touches

1. Add cabbage and fish cake to the broth; simmer until the cabbage softens, approximately 3 minutes.
2. Season with salt and black pepper to taste.

Plating the Dish

1. Divide the udon noodles into individual bowls.
2. Ladle the seafood and vegetable broth over the noodles, ensuring even distribution of seafood and broth.
3. Garnish with chopped green onions.

How to Enjoy

Seafood jjampong is best enjoyed piping hot. The combination of spicy broth with chewy noodles and fresh seafood offers a tantalizing taste journey from the savory depths of the soup to the slight sweetness of the seafood. Pair this dish with a side of kimchi for a full Korean culinary experience.