Jjamppong (Korean Spicy Seafood Noodle Soup) Recipe

4
15 minutes

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