Imported from the web

Stir-Fried Jjamppong Noodles

Name: Stir-Fried Jjamppong Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 180 g Fresh noodles (Boil, rinse under cold water, and drain); 0.5 개 Green onion (Julienned); 1 개 Garlic (Thinly sliced); Julienned ginger (A little); 1 줌 Wood ear mushrooms (Torn into large pieces by hand); 0.33 개 Onion (Julienned); 0.25 개 Red bell pepper (Cut into large pieces); Shrimp (To taste; rinse well and blanch in boiling water); Cuttlefish (To taste; may be replaced with squid; rinse well and blanch in boiling water); 1 마리 Soaked sea cucumber (Rinse well and blanch in boiling water); 0.25 개 Bamboo shoots (Slice while preserving the shape); 2 tbsp Chili oil (For stir-frying; add a little more at the end (additional amount unspecified)); 1 tbsp Cheongju; 1 tsp Soy sauce; 1 tbsp Doubanjiang; 1 tsp Korean chili flakes (Add more heat to taste); 1 cup Stock; 0.5 tsp Sugar; 1 tsp Oyster sauce; Black pepper (A little); Starch slurry (Enough to stir-fry until thickened; the amounts of starch and water are not provided)

Imported by MoInd on SeeMeCook

Korean-style stir-fried jjamppong made by stir-frying seafood and vegetables in a spicy doubanjiang and chili oil sauce. Finish by adding hot stock so the noodles absorb the seasoning, adjusting the Korean chili flakes to taste.

2 servings30 minEast Asian

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Ingredients

180 g Fresh noodles (Boil, rinse under cold water, and drain)
0.5 개 Green onion (Julienned)
1 개 Garlic (Thinly sliced)
Julienned ginger (A little)
1 줌 Wood ear mushrooms (Torn into large pieces by hand)
0.33 개 Onion (Julienned)
0.25 개 Red bell pepper (Cut into large pieces)
Shrimp (To taste; rinse well and blanch in boiling water)
Cuttlefish (To taste; may be replaced with squid; rinse well and blanch in boiling water)
1 마리 Soaked sea cucumber (Rinse well and blanch in boiling water)
0.25 개 Bamboo shoots (Slice while preserving the shape)
2 tbsp Chili oil (For stir-frying; add a little more at the end (additional amount unspecified))
1 tbsp Cheongju
1 tsp Soy sauce
1 tbsp Doubanjiang
1 tsp Korean chili flakes (Add more heat to taste)
1 cup Stock
0.5 tsp Sugar
1 tsp Oyster sauce
Black pepper (A little)
Starch slurry (Enough to stir-fry until thickened; the amounts of starch and water are not provided)

Steps

1
Slice the bamboo shoots while preserving their shape, and cut the red bell pepper into large pieces. Julienne the onion and green onion, and thinly slice the garlic. Tear the wood ear mushrooms into pieces by hand.
2
Rinse the shrimp, cuttlefish (or squid), and soaked sea cucumber thoroughly. Blanch the seafood in boiling water and set aside.
3
Boil the fresh noodles, rinse them under cold water, and drain.
4
Bring the stock, sugar, oyster sauce, and black pepper to a boil over high heat. Keep it hot so it can be added immediately.
5
Heat a pan over high heat and add the chili oil. Add the julienned ginger and sliced garlic, and stir-fry.
6
Once the pan is hot, add the Cheongju and soy sauce.
7
Add the prepared vegetables and quickly stir-fry over high heat.
8
Add the blanched seafood and stir-fry.
9
Add the doubanjiang and stir-fry to combine.
10
Add the Korean chili flakes. Add more to taste if you want a spicier flavor.
11
Pour the previously boiled hot stock into the pan and bring to a boil.
12
Once the broth boils, add the prepared noodles and stir-fry briefly so they absorb the seasoning.
13
Add the starch slurry gradually and stir-fry until thickened.
14
Add a little more chili oil at the end. Transfer to a bowl and serve.

Notes

The recipe instructs you to make a starch slurry, but does not specify the amounts of starch and water. The amount of additional chili oil is also not provided. The sauce, vegetables, and seafood should be stir-fried quickly over high heat.