Jampong recipe

[Soup]

I love good jampong (korean-chinese seafood noodle soup). I'm looking to make them at home and my attempts at replicating a great rich broth have failed. Would appreciate if someone would post a good recipe.

Soup

[Domestic Goddess]

Here you go

Homemade Jampong

Ingredients:

6 cups of fish soup-stock

4 tablespoons gochujang (red pepper paste)

1/2 cup Korean soy sauce

1 clove garlic (minced)

1/2 white onion (sliced)

1 stalk green onion (including white stem)

1 squid, cleaned and sliced into rings, tentacles into pieces

1 cup of clams

How to prepare:

Soup-stock

1. Heat up 6 cups of water. Add three or four 2" pieces of kelp (dashima) and four or five dried myulchi (dried anchovy fish). Add 1/2 cup Korean soysauce.

2. Turn off gas before it comes to a boil.

3. Strain the kelp and fish from the stock.

How to fix the jampong:

1. Bring the soup stock to a boil. Add the garlic, gochujang and onion.

2. Boil for a minute and add the squid and the clams.

3. Simmer for a minute and add the chopped onions on top.

4. Season with a little MSG, salt and pepper.

[Soup]

Thank you. Made this today. Bought some fresh hand cut noodles and it was great. The soup came out good. I added an egg to thicken it a bit but a hit all the way around.

I used the stock to make denjang chigae tonight. It also turned out well.

Thank you all around. BTW, I loved your blog in 2007. EXCELLLENT.

Soup

[Domestic Goddess]

Thank you Soup. I have a new daily blog now (see below my signature). It's mostly Filipino and American food and recipes. I'll try to include korean recipes as well.

[thdad]

I've heard that the key to good jampong (or "jjamppong") is a rich stock made from chicken and pork bones.

When I peeked inside the dingy kitchen of a chinese place near my house, the cook stir fried the jampong ingredients very quickly over hellishly high heat and the stock was added in the end. This was then poured over the pre-boiled noodles and served.