Jjamppong – SPICY SEAFOOD NOODLE SOUP

Everyone has a favourite food right? You know, that dish that you would order every time you and your family would go out to your favourite restaurant. That favourite dish that you would be able to name in a second if you were asked, “What would you want to eat if it was your last meal?” The one that, as an adult, you would try to re-create at home but just weren’t able to get it right so you’d just keep on going to the restaurant to eat it?

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Well, jjamppong is one of my favourites and I’m so happy to say that I finally did nail it. Jjamppong is a popular Chinese-Korean spicy seafood noodle soup, also known as “the hangover soup.” After several conversations with my mother and a few tweaks to my aunt’s recipe (she makes the best jjamppong and is convinced hers is better than any restaurant), I have it. And to make this even more special, I made my own pasta noodles to eat with this.

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If you’ve had fresh homemade pasta, you know that this is pretty huge in the taste department. I mean, huge. As a kid, the noodles were my favourite part so I had to do something big here. And, you know what? It’s not hard at all. You just need to have the proper equipment, appliances and attachments.

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Enter my glorious KitchenAid® Stand Mixer with the Pasta Roller & Cutter Set. The pasta making, rolling and cutting was a family affair. We all got involved in the process, my kids and my husband, and we enjoyed eating it so much more because we made the pasta ourselves.

Once you’ve prepped and cut the pasta, making the jjamppong is a cinch! Just follow the instructions below and you will be set.

Using your KitchenAid® Stand Mixer fitted with the flat beater attachment, pour the flour and salt into the mixing bowl. Create a well in the middle of the flour, add the eggs, and then add the water. Beat on low speed for about 1 to 2 minutes, or until the dough starts to come together.

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Remove the flat beater and attach the dough hook attachment. Knead for about 2 or 3 minutes on speed 2, or until the dough looks pliable.

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Transfer the dough to a lightly floured surface and then knead by hand for about 3 to 4 minutes or until the dough becomes somewhat elastic. Form into a ball, wrap in plastic wrap and allow to rest for about 20 to 30 minutes.

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When ready, using a dough scraper if you have one, cut the dough into 4 equal pieces.

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Fit the Pasta Roller attachment onto your KitchenAid® Stand Mixer. Working with one piece of pasta dough at a time, flatten out the dough a little with your hands and into a semi-rectangular shape. Roll the dough through the pasta roller attachment on the lowest setting about 3 to 4 times, folding the dough in half after each pass through. Turn the pasta roller attachment to the “2” setting and roll pasta 2 times, again, folding the dough in half after each pass through. Turn the pasta roller attachment to the “4” setting speed (or whatever your next speed is after 2) and pass the dough through 2 more times. Lay your pasta dough sheet on a lightly floured surface while you repeat with remaining pieces of dough.

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Switch out the roller attachment for the fettuccine cutter and feed the pasta dough sheets through, one at a time. You can sprinkle your pasta with a little flour to keep from sticking. Roll into a little nest shape and repeat with the remaining pasta dough sheets until all of your pasta is cut.

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I devoured two bowls of this stuff within 40 minutes. It was so good. If you like spicy, you will love this jjampong. This soup is perfect for the fall and winter because it’s so spicy, warming and filling. I have great memories from my childhood of watching my dad slurping up the noodles and going to town on the shrimp and mussels. He would have to take off his glasses, which would sometimes become fogged up because the soup was still so hot and in between bites, he’d be wiping his forehead because tiny beads of sweat would be forming because it was so spicy.

But that’s the best if you ask me.

Hot, spicy, comforting and filling. Can’t get any better than that. I hope you seafood lovers give this one a try. Enjoy!

Jjamppong with Fresh Pasta Noodles

Makes 4 servings
Note for the cook: Since you are using fresh pasta noodles, the noodles can be added directly into the boiling soup to cook. If using store bought noodles, prepare the noodles according to package instructions beforehand and add the cooked noodles at the end.

INGREDIENTS:

For fettuccine:
2 cups all-purpose flour
3 large eggs
1/2 teaspoon kosher salt
2 tablespoons water
For jjamppong:
1 tablespoon vegetable oil
1/2 onion, chopped
2-3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2-3 tablespoons Korean red chili pepper powder (gochugaru), split
1-2 cups frozen squid, thawed
16-18 fresh mussels
2-3 cups assortment frozen seafood (clams, baby shrimp etc.) thawed
4-6 Chinese cabbage leaves, coarsely chopped
1/2 large zucchini, chopped
5 cups chicken broth
1 bunch spinach, coarsely chopped
8 ounces cremini or shiitake mushrooms, chopped
16-18 fresh shrimp, peeled and deveined with the tails on
1 teaspoon Asian hot oil
1/2 tablespoon sesame oil
Salt and pepper
1 pound fresh pasta noodles
1/3 cup fresh green onions, diced

DIRECTIONS:

For fettuccine:
Using your KitchenAid® Stand Mixer fitted with the flat beater attachment, pour the flour and salt into the mixing bowl. Create a well in the middle of the flour and add the eggs and the water. Beat on low speed for about 1 to 2 minutes, or until the dough starts to come together.
Remove the flat beater and attach the dough hook attachment. Knead for about 2 or 3 minutes on speed 2, or until the dough looks pliable.
Transfer the dough to a lightly floured surface and then knead by hand for about 3 to 4 minutes or until the dough becomes somewhat elastic. Form into a ball, wrap in plastic wrap and allow to rest for about 20 to 30 minutes.
When ready, using a dough scraper, cut the dough into 4 equal pieces.
Fit the pasta roller attachment onto your KitchenAid® stand mixer. Working with one piece of pasta dough at a time, flatten out the dough a little and into a semi-rectangular shape. Roll the dough through the pasta roller attachment on the lowest setting about 3 to 4 times, folding the dough in half after each pass through. Turn the pasta roller attachment to the “2” setting and roll pasta 2 times, again, folding the dough in half after each pass through. Turn the pasta roller attachment to the “4″ setting speed (or whatever your next speed is after 2) and pass the dough through 2 more times. Lay your pasta dough sheet on a lightly floured surface while you repeat with remaining pieces of dough.
Switch out the roller attachment for the fettuccine cutter and feed the pasta dough sheets through, one at a time. You can sprinkle your pasta with a little flour to keep from sticking. Roll the noodles into a little nest shape and repeat with the remaining pasta dough sheets until all of your pasta is cut.
You will not use all of this pasta for the jjamppong so you can either place into an airtight container and place in the refrigerator for one day or here are some other storage methods. To dry: lay the pasta over the back of a chair or on coat hangers, and let air dry until completely brittle. You can store in an airtight container for several weeks.
To freeze: freeze (in the basket or nest shape) on a baking sheet until completely frozen. Place into an airtight container and freeze for up to three months.
For jjamppong:

Using a large heavy bottomed pot, heat the vegetable oil over medium-high heat. After a minute, add the onions, minced garlic and ginger and stir fry for a few minutes, or until the onions start to get tender.
Add 1 tablespoon of the gochugaru and mix well. Add the squid, mussels, clams, cabbage and zucchini and stir to combine for about 3 to 4 minutes. Add the chicken broth and bring to a boil over high heat.
When boiling, add the spinach and mushrooms and let cook for about 4 to 5 minutes. Add the shrimp and season the soup with another 1 to 2 tablespoons of gochugaru, the hot oil, sesame oil and the salt and pepper. Taste and adjust seasonings as needed.
Add the fresh pasta noodles and the diced green onions and let cook for about 4 to 5 minutes, or until the pasta noodles are cooked al dente. Mix well and serve immediately.

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