Stir-Fried Jjamppong recipe - ingredients, nutrition and when to eat it
Stir-fried jjamppong combines seafood, vegetables, and noodles cooked in a spicy sauce, bringing out a smoky aroma and savory depth.
Stir-fried jjamppong combines seafood, vegetables, and noodles cooked in a spicy sauce, bringing out a smoky aroma and savory depth. It’s richer and chewier than soup-style jjamppong, making it a satisfying lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 599.3g serving): 650.7 kcal · protein 38.3g · carbohydrate 84.7g · fat 15.3g · sodium 1771.6mg
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: Don’t stir-fry the noodles for too long, or they may become soft instead of chewy.
Tips: Cook the seafood briefly over high heat to keep it from releasing too much water.
Tips: Red pepper flakes can burn if left in the oil too long, so add the vegetables right after adding them.
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Ingredients (1 serving)
- Cooked milmyeon or somyeon noodles — 250 g
- Shrimp — 60 g
- Squid — 50 g
- Manila clams — 40 g
- Cabbage — 70 g
- Onion — 40 g
- Carrot — 25 g
- Green onion — 15 g
- Garlic — 10 g
- Korean red pepper flakes — 1 tsp
- Oyster sauce — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Cooking oil — 1 Tbsp
- Ground black pepper — 0.1 tsp