Jjamppong (Spicy Seafood Noodle Soup)

Name: Jjamppong (Spicy Seafood Noodle Soup)
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 servings fresh wheat noodles; 200g mixed seafood (shrimp; squid rings; scrubbed mussels); 100g pork shoulder (thinly sliced); 1/4 head napa cabbage (sliced); 1/2 onion (sliced); 1/2 zucchini (julienned); 3 tbsp gochugaru; 1 tbsp soy sauce; 1 tsp minced garlic; 4 cups chicken broth

A Korean-Chinese spicy noodle soup flavored with seafood, pork, and gochugaru.

30 minutes

Serves 2

Lunch/Dinner

Contains common allergens

Seafood Shellfish Soy Wheat

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Instructions

6 steps

1
In a large wok or deep pot, heat 2 tbsp of oil over high heat. Add the sliced pork, minced garlic, and onion, stir-frying until the pork is no longer pink.

2
Add the napa cabbage and zucchini, tossing quickly.
3
Lower the heat slightly and stir in the gochugaru and soy sauce, constantly stirring for 1 minute to toast the chili flakes without burning them (this creates the signature smoky flavor).
4
Pour in the chicken broth and bring the soup to a rolling boil. Let it simmer for 5 minutes.
5
Add the mixed seafood (shrimp, squid, mussels). Boil vigorously for 3-4 minutes until the shrimp turn pink and all the mussels open (discard any that remain closed).
6
Meanwhile, boil the fresh noodles in a separate pot, drain, and place in large serving bowls. Ladle the boiling, spicy seafood soup directly over the noodles.

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