Spicy seafood and meat mixed noodle soup, in Korean, Jjamppong! I made jjamppong

video years ago and a lot of people requested to remake this video with HD,

so here you go! First, we are going to make really delicious stock. I usually

use anchovy stock. Anchovies and dried kelp and then make a kind of a nice

stock but if this kelp and dried anchovies are not available, use

chicken stock. I'm boiling 12 cups of water

now really boiling and then I will add dried anchovies. I already

removed the heads and intestines so they're clean. You gotta use really large sized ones.

but this one is a kind of medium size. Small tiny anchovies are not tasty

because it doesn't have a lot of savoury taste inside but this one

1 ounce, just after all heads and intestines are removed. This is dried kelp.

1 ounce. Add this. Cover. I'm boiling 20 minutes over medium high heat and then later just I will

lower the heat and boil another 20 minutes. This is kind of a good tip for

you guys. This is Korean large green onion called daepa. I think that

only Koreans and Japanese are using. I've never seen this in any other grocery stores.

Usually, oh, this is boiling over so I'm going to turn down

the heat. I bought one bunch and I planted this. Sometimes I give

some water and now, look at this! It's really beautifully growing. Just a couple of

days ago I just used this whole one. I cut it off and I used it for my some

cooking. Now already it's growing like this! so fun! 1 large green onion, cut off.

See? My planter's role is done! This is not featured anymore! (laughing)

Take off this. I will wash this. Here you go!

All these vegetables, I will show you. One large green onion, this is leak

you know everybody knows a leek. This leek was thick. I cut it in half,

in lengthwise and washed it in cold running water. You gotta wash this all

inside. I'm going to use this amount, about 2 ounces.

And green onion. This is bok choy, around four ounce. Bok choy is

very delicious. Small size bok choy. I'll just

add this to here. It's cabbage, large cabbage leaves, I'm using 3 leaves.

Around 3 ounces. Take off off here hard part and cut this into bite-sized

pieces. This is onion. I'm using about 4 ounces.

This is about 4 ounces. All the green vegetables and carrot all together weigh

one pound. Carrot just for color. Vegetables are all prepared.

Next, seafood! These are my seafoods. These are mussels,

shrimp, squid, and small clams. Mussels and clams I already washed them and soaked in

a little salty water a couple of hours and then I washed them all. Now it's very clean,

so I can use these directly. But squid and shrimp,

I didn't clean, so, (alarm goes off), Oh! 20 minutes has already passed! I'm going to

lower the heat. I will just switch this to my other burner. (Ignition sound), over low heat, just between

medium and low. I'll cook another 20 minutes, total 40

minutes I'm boiling to make a nice anchovy stock. Okay! let's go back to

seafood! Squid, first! I'm not going to use the whole. I will use only

body part, cut off and around here, you see this kind of

plastic. This is squid bone. Take off,

Around here, there's some connected part, pull it out like this.

All this intestine comes out. See? Now, clean! I like to remove this skin.

To remove it easily, this is salt, so that I can grab the skin easily.

I'd like to transfer this here. We need to wash this.

This shrimp, I didn't clean these. Shell the shrimp like this. W hen I was young,

maybe I was in elementary school or junior high school,

I practiced how to shell shrimp quickly, because it was fun.

This is large sized shrimp, so it's kind of not easy but

I still remember what I did. "okay, I can do shrimp!

I shell shrimp so easily! 1, 2, 3 ! 1...2--- 3~!" like this! (laughing) I used to do this.

This guy has intestine on the back. Cut along here. See? Actually it's so clean!

All these guys should pass my test. Sometimes really

dirty

I'd like to cut this seafood. With the squid, I will make rings. (Cutting sound) How much seafood

you use is depends on your taste but this one is actually really good

amount for two servings. I chose small mussels. These days mussels

are not big. If mussels are big, maybe two is enough for 2 people, but

I chose 8 small mussels. 2 large size shrimp per one person,

and also this is 4 ounces of squid. I sliced it. This is around

one cup small clams. These are noodles I'm using when I make a black

bean sauce noodles jjajangmyeon, I use these noodles. For jjamppong, I have to use

the same noodles. These noodles are thick and chewy.

This is 4 ounces beef but it's really thinly shaved. When I make

shabu shabu I use this. (Alarm goes off) Okay! did you hear the alarm? I'm going to turn off.

My stock is done. You can use beef or pork just whatever you use, slice thinly.

Or you can also use chicken.

My stock looks like this! It smells good! We didn't add any salt here. (slurp), umm good! I'll strain this.

You see? Nice color! 2 tablespoons hot pepper flakes

let's make it really spicy. This is sesame oil around 1 teaspoon. Mix it well. We need

to make some spicy stuff so it really smells good, nutty, and sesame oily

hot pepper flakes. I'm going to add this later. what is missing? What is

inside? You guys know that it's garlic and ginger! It's about

1 tablespoon. Let's see heat it up this pan. I'll cook here all everything. (oil squirting sound)

(sizzling sound) Add meat!

When the meat is half cooked, there's still lots of oil here. I will add

hot pepper flakes 3 tablespoons. 1, 2, 3 tablespoons. Just stir it. Then mix it quickly. Let's add all vegetables, except for bok choy. You gotta cook

over high heat.

nice! nice! Cooking is fun! (laughing) yeah now my vegetables are

really calmed down really smaller than before. Let's add stock. I will use

6 cups.

Wow! smells really good! Nice! And then add all the seafood and bok choy. I'm going to

cover this so that they cook quickly. Now I'm going to reheat my water to

cook my noodles. My house is full of delicious aroma! Okay my water is boiling

and then I'll add my noodles, so just stir this a few times so that they are not going

to stick to each other. Cover.

Around 2 to 3 minutes later, it is really boiling like this. Stir these

noodles. And this soup is now really really bubbling. Around 7 minutes,

I boiled. Wow! Yeah! it's boiling over. I gotta do multi-task! I didn't add any

salt or anything so I will use fish sauce and salt. 1 tablespoon fish sauce and 1 teaspoon

salt. Noodles takes time. It takes time. I can see it looks

opaque white, that means it's not cooked yet. I will just keep cooking.

This mixture of hot pepper flakes, oh my! It looks awesome! I'll lower the heat. My noodles are done.

I'm going to strain my noodles.

To make them chewy, I rinse in cold water. I will just take some 1 serving

of noodles. Now it's really hot soup. I turned up the heat. To make it hotter. you

can do this. Cold broth is going into the soup, meanwhile, the soup is boiling

really hot. Now we add this delicious stuff.

I'm wondering if I can eat all this. It's really a lot amount. But usually in a

jjamppong place, they serve it in a really large bowl. Jjamppong bowl should be really big and

large! I'm going to prepare danmuji. Korean danmuji for this.

Let's eat!

hmm~ (pleasant music is going on) I want some bok choy and shrimp.

So good! (slurping sound) umm~ umm~

Enjoy the spiciness, enjoy the delicious savory taste, and make your body

and soul warm! Especially the hot pepper flakes I stirred-fry with oil created a

little smoky flavor. Today we made jjamppong: Spicy seafood, meat, mixed

noodle soup! It's long in English name. Korean name is better, Jjamppong! Enjoy my

recipe see you next time, bye~!