Cuttlefish Jjamppong Rice recipe - ingredients, nutrition and when to eat it
This dish serves rice with cuttlefish, seafood, and vegetables simmered in a spicy jjamppong broth.
This dish serves rice with cuttlefish, seafood, and vegetables simmered in a spicy jjamppong broth. The chewy cuttlefish and deeply refreshing broth make it a satisfying lunch or dinner on a busy day.
Seafood · 30 minutes to cook
Nutrition (per 936.5g serving): 613.7 kcal · protein 40g · carbohydrate 87g · fat 11g · sodium 1392mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cuttlefish can become tough if cooked for too long, so add it once the broth boils and cook for only about 5 minutes.
Tips: Briefly stir-fry the red pepper flakes with the vegetables to release their rich, toasty aroma into the broth.
Tips: If using mussels in their shells, use a smaller amount and remove the shells after cooking for easier eating.
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Ingredients (1 serving)
- Cuttlefish — 100 g
- Mussels — 40 g
- Shrimp — 40 g
- Cooked rice — 1 bowl
- Cabbage — 60 g
- Onion — 50 g
- Carrot — 25 g
- Green onion — 20 g
- Garlic — 8 g
- Korean red pepper flakes — 2 tsp
- Chili oil — 2 tsp
- Soy sauce — 2 tsp
- Salt — 0.3 tsp
- Water — 350 ml
- Dried kelp — 3 g
- Dried anchovies — 5 g