Jjamppong (Korean spicy seafood noodle soup)


Oils & Vinegars

  • 5 tbsp of groundnut oil

Speciality Ingredients

  • 2 tbsp of gochugaru, (Korean chilli flakes)

Fruit & Vegetables

  • 1 garlic clove, peeled and crushed
  • 3 spring onions, finely chopped
  • 1 courgette, small, trimmed and cut into strips
  • 100g of white cabbage, thinly sliced
  • 30g of baby spinach, washed with stalks removed

Spices & Dried Herbs

  • 1 knob of ginger, 5cm in length, peeled and finely grated

Fresh Meat

  • 160g of pork fillet, cut into thin strips (optional)


  • 5 dried shiitake mushrooms, soaked in 250ml boiling water for 2 hours

Fish & Shellfish

  • 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

Store Cupboard

  • 750ml of chicken stock, hot, mixed with 250ml of the reserved shiitake soaking liquid
  • 2 tbsp of soy sauce


  • 2 tbsp of mirin

Cereals, Grains & Pasta

  • 800g of noodles, Korean or ramen