Jjamppong Korean Seafood Noodle Soup

seonkyounglongest.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

4 tbsp cooking oil

1½ tbsp chopped garlic (approximately 5 to 7 loves garlic)

2 tsp chopped ginger

1 cup chopped green onions (approximately 4 to 6 green onions)

4 oz pork, julienne

6 oz cabbage, cut into bite size

6 oz onion, sliced (1 medium size onion)

1 oz carrot, julienne (approximately ½ medium size carrot)

2 oz zucchini, julienne (approximately ½ large zucchini)

4 tbsp gochugaru, Korean red pepper flakes (adjust the spiciness to your taste by substitute with paprika)

1 tbsp smoked paprika

2 tbsp soy sauce

2 tsp oyster sauce

¼ cup shaoxing wine, if you don't want to assume alcohol in your cooking, you can substitute with water

6 cups chicken stock

¼ tsp salt or to your taste

1½ lb fresh or frozen seafood mixture (if frozen seafood, thaw out ahead) such as squid, shrimp, mussels, clams, crabs and more!

1 red chili, optional

2 portions fresh egg noodles or spaghetti

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