Seafood Jjamppong with Rice recipe - ingredients, nutrition and when to eat it
This Korean-Chinese dish is made by simmering seafood and vegetables in a spicy broth and serving it with rice.
This Korean-Chinese dish is made by simmering seafood and vegetables in a spicy broth and serving it with rice. It is especially good for a cold-day lunch or a hearty dinner, combining the heat of the broth with the clean, refreshing flavor of seafood.
Chinese · 25 minutes to cook
Nutrition (per 497g serving): 543.5 kcal · protein 28.6g · carbohydrate 80.7g · fat 10.1g · sodium 773mg
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: Seafood can become tough if simmered too long, so add it after the broth comes to a boil.
Tips: Red pepper flakes can burn when fried in oil for too long, so cook them briefly for about 20 seconds.
Tips: Mussels release liquid as they cook, so do not add too much salt at the beginning; adjust the seasoning at the end.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Shrimp — 4 pc
- Squid — 40 g
- Mussels — 35 g
- Napa cabbage — 40 g
- Onion — 30 g
- Bok choy — 1 pc
- Carrot — 20 g
- Green onion — 15 g
- Garlic — 2 pc
- Ginger — 3 g
- Chili oil — 1 tsp
- Cooking oil — 1 tsp
- Korean chili flakes — 1 tsp
- Soy sauce — 1 tsp
- Oyster sauce — 1 tsp