Mala Cream Jjampong

Inspired by the popular TV show, "Culinary Wars" here's my version of the hit mala cream jjampong. Loaded with seafood and bursting with spice, this comforting seafood noodle dish is exactly what chilly days call for.

Watch how to make this

Ingredients

• Pork loin: Provides a meaty flavor and texture, adding substance to the dish. It's not traditional in all jjampong recipes but adds richness to this version.
• Vegetables: Vegetables like onions, carrots, zucchini, and napa cabbage add texture, flavor, and nutritional value to the soup.
• Sichuan peppercorns: A spice commonly used in Sichuan cuisine, known for its unique numbing and tingling sensation. It's not actually a pepper, but the dried berries of the prickly ash tree. Sichuan peppercorns contribute a unique numbing and tingling sensation, adding depth and complexity to the mala flavor profile. They're essential for the "ma" (numbing) part of mala.
• Gochugaru: Gochugaru is Korean red chili pepper flakes. It adds heat and a slightly sweet, smoky flavor to the dish, contributing to its spiciness and color.
• Dashi: A Japanese soup stock made typically from kombu (kelp) and bonito flakes, providing a base umami flavor. If you can't find dashi, you can substitute it with seafood stock or chicken stock.
• Seafood: Various seafood like clams, shrimp, and mussels are crucial in jjampong. They add distinct flavors, textures, and make the dish more substantial and flavorful.
• Fish sauce: Adds umami and saltiness to the broth. If you dislike fish sauce, substitute it with soy sauce.
• Heavy cream: While not traditional in jjampong, the heavy cream in this recipe adds richness and helps balance the spiciness, creating a unique "cream" version of the dish.

Substitutions and variations

• Protein: You can substitute shrimp, clams, and mussels for any variety of seafood including calamari, lobster, or crab. You can also replace pork loin with thinly sliced brisket.
• Gluten-free: Use your favorite gluten-free noodle and substitute soy sauce for gluten-free tamari.
• Vegetables: Substitute or add more vegetables including leeks or mushrooms to bulk up the dish.

Step-by-step instructions

Step 1: Prepare spice mix

To prepare Mala Cream Jjampong, start by making the mala spice mix. In a spice grinder, combine gochugaru, Sichuan peppercorns, toasted cumin seeds, toasted fennel seeds, toasted coriander seeds, and salt. Pulse the mixture until it is finely ground, then set it aside for later use.

Step 2: Saute pork and vegetables

Next, heat oil in a large wok or sauté pan over medium-high heat. Once the oil is hot, add the thinly sliced pork loin and sauté until browned and no longer pink. This should take about 3-4 minutes. After the pork is cooked, add the vegetables: onion, carrot, zucchini, napa cabbage, and scallions. Sauté the vegetables for about 5 minutes until they begin to soften.

Add minced garlic and ginger to the pan and sauté for an additional minute until fragrant. Then, stir in the mala seasoning mix and sesame oil to coat the vegetables and pork evenly.

Step 3: Add seafood

Pour in the dashi broth and add the clams, shrimp, and mussels to the pot. Cover the pot with a lid and bring the mixture to a simmer. Cook until the clams and mussels open up and the shrimp turns pink and opaque; this usually takes about 7-8 minutes. A helpful tip is to discard any clams or mussels that do not open during cooking, as they may not be safe to eat.

While the seafood is cooking, prepare your noodles according to the package instructions. Once cooked, drain them and set them aside.

Step 4: The finishing touches

 After the seafood is done cooking, remove the lid from the pot and add heavy cream, fish sauce, and soy sauce. Stir well to combine all ingredients and let it simmer for one more minute. Taste the broth and adjust the seasoning with salt and pepper as needed.

To serve, portion the cooked noodles into bowls and ladle a generous amount of seafood broth over them. Garnish each bowl with chopped scallions for added freshness. Now get ready to dig in!

I knew from the spice blend alone that this mala cream jjampong was going to be something else. And it truly was, in the best possible way. I always enjoy the classic version but this trendy recipe with the complex mala spice mixture and a touch of cream takes it to the next level. Thank you Culinary Wars for the brilliant idea!

Make-ahead and storage tips

• Make-ahead: You can prepare the mala spice mix up to 1 week in advance. You can also cook the vegetables in the broth the day before. Reheat the soup and add the seafood right before serving.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days. It's best to store the noodles separately from the broth.

Frequently asked questions

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Recipe

Print Recipe

5 from 1 vote

Mala Cream Jjampong

Total Time30 minutes mins

Course: Main Course

Cuisine: Chinese, Korean

Keyword: Asian noodles

Servings: 4

Author: Christine Ma

Ingredients

Mala spice mix

• 3 tablespoons gochugaru
• 1 tablespoon Sichuan peppercorns
• 1 tablespoon toasted cumin seeds
• 1 tablespoon toasted fennel seeds
• 1 tablespoon toasted coriander seeds
• 1 teaspoon salt

Jjampong

• 1 tablespoon oil
• 8 ounces pork loin thinly sliced
• ½ onion thinly sliced
• 1 medium carrot thinly sliced
• 1 zucchini halved lengthwise and sliced
• 3 cups chopped napa cabbage
• 6 scallions cut into 2-inch pieces
• 3 cloves garlic minced
• 1 tablespoon minced ginger
• 1 tablespoon sesame oil
• 4 cups dashi broth
• 10 ounces clams in shells
• 6 ounces peeled and deveined shrimp
• 6 ounces mussels
• 1 pound flour noodles
• ½ cup heavy cream
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• salt and pepper
• ¼ cup chopped scallions

Instructions

• Make mala seasoning mix. Combine gochugaru, Sichuan peppercorns, cumin, fennel, coriander seeds, and salt in a spice grinder. Pulse until finely ground. Set aside.
• Heat oil in a large wok or saute pan over medium-high heat. Add pork and saute until browned and no longer pink. Add vegetables including onion, carrot, zucchini, napa cabbage, and scallions and saute until vegetables begin to soften, about 5 minutes.
• Add garlic and ginger and saute for 1 more minute. Add mala seasoning mix and sesame oil, stirring to combine.
• Pour dashi broth and add clams, shrimp, and mussels to the pot. Cover the pot and bring to a simmer. Continue to cook until the clams and mussel shells begin to open and the shrimp is cooked, about 7-8 minutes.
• Meanwhile, cook noodles according to directions on package.
• Remove lid and add heavy cream, fish sauce, and soy sauce, stirring to combine. Simmer for 1 more minute and adjust seasoning with salt and pepper.
• Portion noodles into bowls and top with a generous amount of seafood and broth. Garnish with chopped scallions and serve immediately.

Notes

I used Wang Food Korean Knife-Cut Fresh Noodles for the noodles but you can use any other flour noodles.

Dashi is a simple seaweed-based stock. You can make the dashi following my Jjampong recipe or buy premade stock.

Gochugaru is a Korean chili flake. You can find them at most Asian markets.