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Jjampong Spaguetti

Jjampong Spaguetti

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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.

jam6The 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.

jam5Then 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!

jamI 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.

jam2I 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.

jam3I then added cooked spaguetti noodles and stirred until all ingredients were nicely mixed.

jam7And 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.

Jjampong Spaguetti
 
Prep time

Cook time

Total time

 

Cuisine: Korean
Serves: 2

Ingredients
  • 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

Instructions
  1. 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.
  2. Add the broth or water to the pan and bring it to boiling, stirring occasionally. Add the gochugaru, oyster sauce, and ground black pepper.
  3. Add the cooked spaguetti noodles and stir well. (the broth should have been reduced by half at this point)
  4. Season with salt or your favorite seasoning if needed.

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2 Responses to “Jjampong Spaguetti”

  1. #
    1
    Belinda @zomppa — June 19, 2013 at 6:22 pm

    Fusion at its best!

  2. #
    2
    Sandra | Sandra's Easy Cooking — June 20, 2013 at 10:47 am

    Love your twist on plain pasta…this looks divine Sook! Did you try international markets for big squids? They usually do carry.
    Delicious pictures as always!

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