Jjamppong || Spicy Seafood Noodle Soup, 짬뽕 2

Jjamppong is a popular Korean-Chinese fusion dish known for its spicy and flavorful broth, filled with a variety of seafood and vegetables. It’s a hearty and comforting meal that’s perfect for any time of year.

Key ingredients:

• Noodles: Thick wheat noodles
• Seafood: A variety of seafood, such as squid, shrimp, clams, and mussels
• Vegetables: Onions, carrots, and green onions
• Broth: A flavorful broth made with pork or chicken bones, vegetables, and spices
• Seasonings: Gochugaru (Korean chili powder), soy sauce, garlic, ginger, and other spices

How to make Jjamppong:

1. Prepare the broth: Boil pork bones or chicken bones with vegetables like onions, carrots, and garlic to make a flavorful broth.
2. Sauté the seafood: Sauté the seafood in oil until cooked through.
3. Cook the noodles: Cook the noodles in boiling water until al dente.
4. Combine: Add the cooked noodles to the broth with the sautéed seafood and vegetables.
5. Season: Season the dish with gochugaru, soy sauce, and other seasonings to taste.

Tips for making a delicious Jjamppong:

• Use a variety of fresh seafood for a more flavorful broth.
• Adjust the spiciness of the dish by adding more or less gochugaru.
• Serve the Jjamppong hot and enjoy immediately.

Ingredients (serves 4):

• 400g noodles
• 100g pork
• 1/2 carrot
• 2 shiitake mushrooms
• 1 onion
• 50g chives
• 50g bean sprouts
• 1 squid
• 100g each of mussels and clams
• 1/2 green onion
• 3 cloves garlic
• 4 cups of broth
• 3 tablespoons gochugaru (Korean red pepper flakes)
• Sesame oil, salt, pepper, and cooking oil to taste

Preparation:

1. Prepare the ingredients: Slice the pork, carrot, and onion into thin strips. Slice the shiitake mushrooms and chives. Clean the bean sprouts. Clean the mussels and clams. Clean the squid and cut into bite-sized pieces. Mince the garlic and green onion.
2. Sauté: Sauté the pork, onion, carrot, shiitake mushrooms, squid, clams, mussels, and bean sprouts in a pan.
3. Simmer: Add the broth and bring to a boil. Season with salt, pepper, and gochugaru.
4. Cook the noodles: Cook the noodles in boiling water until al dente. Rinse with cold water.
5. Serve: Place the noodles in bowls and ladle the seafood broth over them. Garnish with chives and sesame oil.