Korean Jjamppong Rice recipe - ingredients, nutrition and when to eat it
Korean jjamppong rice is a Chinese-style dish served with rice, featuring seafood and vegetables stir-fried with a gochugaru seasoning and a spicy, warming…
Korean jjamppong rice is a Chinese-style dish served with rice, featuring seafood and vegetables stir-fried with a gochugaru seasoning and a spicy, warming broth. The broth is peppery, and the seafood is chewy. It makes a satisfying lunch or dinner, especially on a chilly day.
World cuisine · 30 minutes to cook
Tips: Gochugaru can burn easily if fried in chili oil for too long, so pour in the stock as soon as it becomes fragrant.
Tips: Seafood can turn tough if simmered too long, so add it after the broth boils and turn off the heat as soon as it is cooked.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 40 g
- Squid — 40 g
- Clam meat — 40 g
- Napa cabbage — 40 g
- Onion — 0.3 pc
- Carrot — 20 g
- King oyster mushrooms — 25 g
- Scallions — 15 g
- Garlic — 1 clove
- Korean chili flakes — 1 tsp
- Chili oil — 1 Tbsp
- Oyster sauce — 1 tsp
- Soy sauce — 1 tsp
- Seafood stock — 300 ml
- Ground black pepper — 0.2 tsp