Korean•comfort

Jjamppong (Korean Spicy Seafood Noodle Soup)

Jjamppong is Korea's favorite smoky, spicy, and briny seafood noodle soup. The dish is comforting and filling enough to be served as a main.

Ingredients

Quantities are shown as originally provided.

2 tablespoons neutral oil like vegetable or grapeseed
2 garlic cloves, minced
½ small onion, finely chopped
3 ounces cabbage, shredded
2 shiitake mushrooms, chopped
2 scallions, chopped
2 tablespoon gochugaru (Korean red chili flakes)
4 large shrimp, peeled and deveined
¼ pound squid, body and tentacles, cleaned and chopped bite size
8 little neck clams
500ml low sodium chicken stock or dashi
1 tablespoon soy sauce
¼ teaspoon salt
6 ounces fresh ramen noodles, fresh jja-jjang noodles, or udon noodles, or 3 ounces dry canton noodles (Hong Kong noodles) or dry jja-jjang noodles.

1
Bring a pot of water to boil.
2
Meanwhile, in a wok, deep skillet, or medium size pot over medium heat, add the oil and garlic and fry for 1 minute, until the garlic is fragrant.
3
Add the onions and cook for another 2 minutes.
4
Add the cabbage, mushrooms and half of the scallions and cook for 2 minute.
5
Add the gochugaru, shrimp, squid and clams and stir well. Cook for 1 minute.
6
Stir in the broth, soy sauce, and salt, and bring to a boil. Lower the heat to a bubbling simmer and cover with a lid. Cook for 6-7 minutes, until the ingredients are cooked. Turn the heat off.
7
Cook the noodles according to the directions on the package and drain well.
8
Divide the noodles among two bowls and pour the seafood soup on top.
9
Top with the remaining scallions and serve immediately.