Jjamppong (Korean spicy seafood noodle soup)
Summary Not available
- Jjamppong
- 5 tbsp groundnut oil
- 2 tbsp gochugaru ((Korean chilli flakes))
- 1 garlic clove (peeled and crushed)
- 1 ginger (peeled and finely grated)
- 160 g pork fillet (cut into thin strips (optional))
- 3 spring onions (finely chopped)
- 1 courgette (trimmed and cut into strips)
- 100 g white cabbae (thinly sliced)
- 5 shiitake mushrooms (soaked in 250ml boiling water for 2 hours)
- 250 g clams (cleaned)
- 12 prawns (head removed and peeled with tail left on)
- 250 g mussels (cleaned)
- 150 g squid (cleaned and sliced into rings)
- 750 ml chicken stock (mixed with 250ml of the reserved shiitake soaking liquid)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 30 g baby spinach (washed with stalks removed)
- 800 g noodles (Korean or ramen)
Mix the chilli flakes, 3 tablespoons of groundnut oil, the crushed garlic and ginger together in a bowl and leave to one side Remove the shiitake mushrooms from the soaking liquid
Strain the soaking liquid and add to the chicken chicken stock to make up to 1 litre
Slice the mushrooms Preheat a wok or large frying pan on a high heat
Add the remaining groundnut oil and the pork fillet
Stir-fry for two minutes until the pork begins to colour Add the spring onion, courgette and white cabbage and stir-fry for another 2 minutes Lower the heat to medium and add the chilli paste, stirring all the time
Take care not to burn the paste, otherwise it will be bitter Add the clams, prawns, mussels and squid and stir to combine Add the chicken stock and mushroom soaking liquid and bring to the boil
Immediately reduce the heat, cover the pan with foil and simmer gently for 5 minutes until the shellfish have opened and are cooked Cook the noodles in boiling water according to manufacturer’s instructions (the noodles I used took 1 minute to cook)
Drain and rinse briefly in cold water Divide the noodles and the seafood and vegetable soup between four warm soup bowls and serve immediately
No extra notes