If you love Tomyam, you will definitely love this one! Jjamppong is a great dish to warm you up when the weather is cold. The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavours. The spiciness is sure to help clear your sinuses!
What is Mini Octopus Jjamppong Hot Pot?
Jjamppong (likewise spelt as jjambbong) is a zesty noodle soup, and it is one of the two most widespread Korean-Chinese dishes alongside jajangmyeon (짜장면, noodles in a dark bean sauce). Generally, Koreans experience a hard time deciding between the two when eating out in restaurants.
History of Mini Octopus Jjamppong Hot Pot
Despite the fact that the dish originated from the Shandong-style chǎomǎmiàn (炒码面), the dish’s name was derived from chanpon, a Japanese Chinese dish derived from Fujian-style mènmiàn (焖面). Korean-Chinese cooking was first created because of early Chinese immigrants that came to Korea and presently, it is now a huge part of Korean cuisine and culture.
During the Japanese occupation (1910–1945), the Japanese saw chǎomǎmiàn in Chinese eateries in Korea and named it chanpon, a noodle dish that comes with pork, fish and vegetables all combined in a rich stock. The Japanese thought that the white soup has a similar appearance to the soup of chanpon. Jjamppong is a similar dish yet it comes with a great deal of heat!
The Japanese word was adjusted phonetically into a Korean word known as jjamppong. In the 1960s, chefs started to add gochugaru (bean stew powder) and bean stew oil to jjamppong. In certain cafés, Samsun jjampong (삼선짬뽕) alludes to a progressively costly choice with extra assortments of fish.
Gul jjampong (굴짬뽕) contains shellfish and is typically presented with a zesty white stock, likewise called Sacheon Tangmyeon (사천탕면). Another variation, gochu jjampong alludes to a jjampong with extra spiciness by utilising Cheongyang pepper. A seared assortment of jjampong is additionally served at certain eateries. In jjampong bap (짬뽕밥), the dish is served with rice instead of noodles.
How to make Mini Octopus Jjamppong Hot Pot
Firstly, heat a wok (or a large deep pot) on low heat until the pan is hot. Add the oil, Korean chilli flakes, minced garlic, minced ginger and the green onion and stir into the pan for one to two minutes. Make sure you don’t burn the chilli paste as it will then taste bitter. Add zucchini, mushrooms, cabbage, and onion.
Cook them until they have changed colour and are slightly withered (for 1 to 2 minutes). Include the mussels, short neck clams, prawns, baby octopus or squid and stir slightly. Then, rice wine, soy sauce and Korean stock is added to make the broth. Now you may use medium heat. Boil the soup with the lid on until all ingredients are cooked just right (around 8 minutes).
After that, remove the lid and add a pinch of salt and ground black pepper. Lastly, add baby spinach just before serving (you may use bok choy, but it will need a slightly longer cooking period). While the soup is bubbling, cook the noodles in boiling water.
Then, drain the noodles and rinse them in cold water. Separate the noodles, seafood, and the soup into three serving bowls. Serve right away. You can also serve the soup with steamed rice instead of noodles. The dish can be modified according to your own preference.
Where to find Mini Octopus Jjamppong Hot Pot in Malaysia
Unfortunately, mini octopus jjamppong hot pot is a rarity in Korean restaurants in Malaysia. However, you will most likely be able to find it at Gangnam88 where it serves not only baby octopus but also squid jjamppong hot pot.
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