Jjamppong (Korean spicy seafood noodle soup)
The key to this stunning jjamppong recipe lies in the intense broth, which is rich with gochugaru chilli flakes for a wonderful depth of flavour. Use whatever combination of seafood and vegetables you prefer for this wonderful Korean dish.
Ingredients
Jjamppong
- 5 tbsp of groundnut oil
- 2 tbsp of gochugaru , (Korean chilli flakes)
- 1 garlic clove , peeled and crushed
- 1 knob of ginger , 5cm in length, peeled and finely grated
- 160g of pork fillet , cut into thin strips (optional)
- 3 spring onions , finely chopped
- 1 courgette , small, trimmed and cut into strips
- 100g of white cabbage , thinly sliced
- 5 dried shiitake mushrooms , soaked in 250ml boiling water for 2 hours
- 250g of clams , fresh, cleaned
- 12 prawns , large, head removed and peeled with tail left on
- 250g of mussels , cleaned
- 150g of squid , cleaned and sliced into rings
- 750ml of chicken stock, hot, mixed with 250ml of the reserved shiitake soaking liquid
- 2 tbsp of soy sauce
- 2 tbsp of mirin
- 30g of baby spinach , washed with stalks removed
- 800g of noodles , Korean or ramen
Method
1
Mix the chilli flakes, 3 tablespoons of groundnut oil, the crushed garlic and ginger together in a bowl and leave to one side
2
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
3
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
4
Add the spring onion, courgette and white cabbage and stir-fry for another 2 minutes
5
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
6
Add the clams, prawns, mussels and squid and stir to combine
7
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
8
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
9
Divide the noodles and the seafood and vegetable soup between four warm soup bowls and serve immediately
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Jjamppong (Korean spicy seafood noodle soup)
