Jjamppong with Rice recipe - ingredients, nutrition and when to eat it
Jjamppong with Rice is made by stir-frying seafood and vegetables to create a spicy broth, then serving it with rice.
Jjamppong with Rice is made by stir-frying seafood and vegetables to create a spicy broth, then serving it with rice. Shrimp, squid, and mussels come together in the hot, peppery soup, making it a hearty choice for lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 728g serving): 827.1 kcal · protein 53.9g · carbohydrate 94.6g · fat 22.7g · sodium 1941.4mg
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: Red pepper flakes can turn bitter if fried over high heat for too long. Fry them briefly in oil just to release their aroma.
Tips: Squid toughens easily when simmered too long, so add it at the end.
Tips: Clams and mussels add plenty of flavor to the broth, so don’t add much salt at the beginning; adjust the seasoning at the end.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 5 pc
- Squid — 0.5 whole
- Mussels — 80 g
- Manila clams — 80 g
- Cabbage — 70 g
- Onion — 0.3 pc
- Carrot — 25 g
- Green onion — 0.3 stalk
- Garlic — 2 pc
- Dried chili pepper — 1 pc
- Korean chili flakes — 1 Tbsp
- Chili oil — 1 Tbsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Cooking oil — 1 tsp