Jjamppong (Korean Spicy Seafood Noodle Soup)

mykoreankitchen.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.

MAIN

50 g summer zucchini (1.8 ounces), thinly sliced

2 shiitake mushrooms (50 g / 1.8 ounces), cleaned, stems removed and thinly sliced

120 g cabbage (4.3 ounces), thinly shredded

35 g brown onion (1.2 ounces), thinly sliced

6 mussels (200 g / 7 ounces) or more, cleaned

6 littleneck clams (70 g / 2.5 ounces) or more, cleaned

6 large prawns (140 g / 5 ounces) or more, head & shells removed and tail left on, cleaned

6 squid rings or baby octopus, (70 g / 2.5 ounces)

450 g fresh Korean-Chinese style noodles or thin udon noodles or ramen noodles (14 ounces)

20 g baby spinach or baby bok choy (0.7 ounces)

CHILI OIL SEASONING

3 Tbsp cooking oil , I used rice bran oil

3 Tbsp korean chili flakes (gochugaru), can be adjusted to your preferred spice level (3 Tbsp gives only a mildly spicy flavor.)

1 tsp minced garlic

1 tsp minced ginger

20 g green onion - white part (0.7 ounces)

SOUP BASE

1 Tbsp rice wine

2 Tbsp soy sauce , regular (kikkoman)

4 ¾ cups Korean soup stock or water

¼ tsp fine sea salt , can be adjusted to your taste

A few sprinkles ground black pepper

Directions at mykoreankitchen.com

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