Sea Cucumber Jjamppong recipe - ingredients, nutrition and when to eat it
Sea Cucumber Jjamppong is a Korean-Chinese noodle soup with sea cucumber and assorted seafood simmered with vegetables in a spicy broth, then served over…
Sea Cucumber Jjamppong is a Korean-Chinese noodle soup with sea cucumber and assorted seafood simmered with vegetables in a spicy broth, then served over Chinese-style noodles. Chewy sea cucumber and springy seafood pair with the rich, peppery broth to make a hearty meal. It’s a great choice for lunch or dinner when you’re craving a warm, spicy soup.
Seafood · 30 minutes to cook
Tips: Cook the chili flakes briefly in the chili oil, as frying them too long can make them taste bitter.
Tips: Avoid simmering the sea cucumber and oysters for too long so they stay tender.
Tips: If your stock is already seasoned, add the soy sauce and oyster sauce a little at a time and adjust to taste.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Chinese-style wheat noodles — 200 g
- Sea cucumber — 70 g
- Shrimp — 40 g
- Clam meat — 40 g
- Oyster — 30 g
- Napa cabbage — 50 g
- Onion — 30 g
- Carrot — 20 g
- King oyster mushroom — 25 g
- Green onion — 15 g
- Garlic — 5 clove
- Chili oil — 1 Tbsp
- Gochugaru — 1 tsp
- Oyster sauce — 1 tsp
- Soy sauce — 1 tsp
- Chicken stock — 450 ml