That’s right, you saw it right. Jjampong and spaguetti together? It’s like the best Korean meets Italian dish ever. I like to try and make Korean/Chinese dishes at home; although the result isn’t as amazing as the restaurant ones, I still love being able to make it at home and enjoy it without having to travel so far to a restaurant to get it.
The Jjampong noodles are thick and cooked al dante. Since Korean/Chinese restaurants make the noodles themselves right there, I’ve been unable to find any types of noodles that would be perfect for homemade Jjampong noodles.
Then I saw a recipe on a Korean website that used Spaguetti noodles and I thought, that would be perfect! And it really was. Since trying it for the first time a month ago, I’ve made this dish three times. I just love it!
I got some small squid – I really wish I could find big squids like they sell in Korea, but all I can find where I live are the small, tiny ones. I hate cleaning and gutting them. So gross! But it was so worth it in the end. I added some tiger prawns and zucchini, too.
I added some vegetable broth but you can use chicken broth, if you’d like. Or you could use water and season it to your liking.
I then added cooked spaguetti noodles and stirred until all ingredients were nicely mixed.
And ta-da. All ready to go. This dish isn’t brothy like original Jjampong. It’s just like what the title says: It is Jjampong Spaguetti. It’s spicy and delicious.
- Spaguetti noodles, cooked
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 jalapeno, sliced
- ½ onion, sliced thinly
- ½ medium zucchini, sliced in half moons
- ½ cup sliced squid
- 6 tiger prawns, peeled
- 2 cups vegetable broth or water
- For the seasoning:
- 2 tablespoons gochugaru (Korean fine pepper flakes)
- 2 tablespoons oyster sauce
- ½ teaspoon ground black pepper
- In large pan, heat olive oil and add garlic, jalapeno, and onion over medium high heat, about 3 minutes. Add the zucchini, quid, and prawns and stir, until squid and prawns are cooked through.
- Add the broth or water to the pan and bring it to boiling, stirring occasionally. Add the gochugaru, oyster sauce, and ground black pepper.
- Add the cooked spaguetti noodles and stir well. (the broth should have been reduced by half at this point)
- Season with salt or your favorite seasoning if needed.