Soft Tofu Jjamppong Noodles recipe - ingredients, nutrition and when to eat it
This noodle dish combines the softness of silken tofu and the fresh flavor of seafood in a spicy jjamppong broth.
This noodle dish combines the softness of silken tofu and the fresh flavor of seafood in a spicy jjamppong broth. It’s warming and satisfying for lunch or dinner on a cold day, with soft tofu and seafood in every bite of noodles.
Noodles · 25 minutes to cook
Tips: Red pepper flakes can burn easily if fried in oil too long, so fry them briefly for about 20 seconds.
Tips: Don’t stir the silken tofu; add it in large spoonfuls so it keeps its shape in the broth.
Tips: Noodles can become soggy if left in the broth too long, so add them just before serving.
Tips: Once the clams open, reduce the heat instead of continuing to boil them so the seafood stays tender.
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Ingredients (1 serving)
- Chinese-style noodles — 180 g
- Soft tofu — 150 g
- Manila clams — 60 g
- Shrimp — 50 g
- Squid — 40 g
- Napa cabbage — 50 g
- Onion — 30 g
- Green onion — 20 g
- Garlic — 8 g
- Chili oil — 1 Tbsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Water — 350 ml