Korean Chinese•comfort

Jjamppong (Korean Spicy Seafood Noodle Soup)

Korean spicy seafood noodle soup (Jjamppong or Jjampong) recipe.

Ingredients

50 g summer zucchini ((1.8 ounces), thinly sliced)
2 shiitake mushrooms ((50 g / 1.8 ounces), cleaned, stems removed and thinly sliced)
120 g cabbage ((4.3 ounces), thinly shredded)
35 g brown onion ((1.2 ounces), thinly sliced)
6 mussels ((200 g / 7 ounces) or more, cleaned)
6 littleneck clams ((70 g / 2.5 ounces) or more, cleaned)
6 large prawns ((140 g / 5 ounces) or more, head & shells removed and tail left on, cleaned)
6 squid rings (or baby octopus, (70 g / 2.5 ounces))
450 g fresh Korean-Chinese style noodles (or thin udon noodles or ramen noodles (14 ounces))
20 g baby spinach (or baby bok choy (0.7 ounces) )
3 tbsp Korean chili oil (or neutral cooking oil)
3 tbsp korean chili flakes ((gochugaru), can be adjusted to your preferred spice level (3 Tbsp gives only a mildly spicy flavor.))
1 tsp minced garlic
1 tsp minced ginger
20 g green onion – white part ((0.7 ounces))
1 tbsp rice wine
2 tbsp soy sauce (, regular (kikkoman))
4+3/4 cup Korean soup stock (or water)
1/4 tsp fine sea salt (, can be adjusted to your taste)
A few sprinkles ground black pepper

1
Preheat a wok (or large deep pot) on low heat until heated. Add the oil, Korean chili flakes, minced garlic, minced ginger and the green onion and stir constantly for a minute or two. Take care not to burn the chili paste as this can give a bitter taste.
2
Turn the heat up to medium and add the zucchini, mushrooms, cabbage, and onion. Cook them until lightly wilted (for 1 to 2 mins). Add the mussels, littleneck clams, prawns and squid (or baby octopus) and stir a bit.
3
Add the rice wine, soy sauce and Korean soup stock (or water). Turn the heat up to medium high. Boil the soup covered until all ingredients are cooked through (about 8 mins) while avoiding overcooking. Remove the cover and add the salt and a few sprinkles of ground black pepper. Add the baby spinach just before serving. (If using baby bok choy, you may need to cook a little longer.)
4
While the soup is boiling (in step 3), cook the noodles in boiling water following the manufacturer’s instructions. Drain and rinse the noodles briefly in cold water. (Step 3 and 4 should be completed around the same time.)
5
Divide the noodles, seafood, and the soup between three soup bowls. Serve immediately. (If you prefer, you can also serve the soup with steamed rice instead of the noodles.)