Name: Jjamppong (Korean Spicy Seafood Noodle Soup)
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 2 lb. fresh Chinese-style egg noodles, thick -; 3 tbsp. sesame oil, divided -; 4 oz. pork belly, thinly sliced -; 9 cloves garlic, minced -; 1 (2”) piece ginger, minced -; 1/4 small white cabbage, cubed -; 2 c. (4 oz.) yellow onion, sliced -; 1 medium carrot, cut into matchsticks -; 3 tbsp. soy sauce -; 2 tbsp. fish sauce -; 6 tbsp. gochugaru, Korean red chili powder -; 2 tbsp. gochujang, Korean red chili paste -; 4 (16.9-oz.) packages Korean beef bone broth -; 10 oz. mussels, scrubbed and debearded (about 2 c.) -; 12 oz. small clams (about 1½ c.) -; 5 1/2 oz. shell-on medium shrimp (about 1 c.) -; 5 baby bok choy, halved -; 1 small zucchini, cut into ¼”-thick half moons -; 6 scallions, cut into 2” pieces -; 2 small squids (about 6 oz.) body sliced into ¼”-thick rings, tentacles cut into 1” pieces -

Jjamppong (Korean Spicy Seafood Noodle Soup)

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Jjamppong (Korean Spicy Seafood Noodle Soup)

1. 2 lb. fresh Chinese-style egg noodles, thick -

2. 3 tbsp. sesame oil, divided -

3. 4 oz. pork belly, thinly sliced -

4. 9 cloves garlic, minced -

5. 1 (2”) piece ginger, minced -

6. 1/4 small white cabbage, cubed -

7. 2 c. (4 oz.) yellow onion, sliced -

8. 1 medium carrot, cut into matchsticks -

9. 3 tbsp. soy sauce -

10. 2 tbsp. fish sauce -

11. 6 tbsp. gochugaru, Korean red chili powder -

12. 2 tbsp. gochujang, Korean red chili paste -

13. 4 (16.9-oz.) packages Korean beef bone broth -

14. 10 oz. mussels, scrubbed and debearded (about 2 c.) -

15. 12 oz. small clams (about 1½ c.) -

16. 5 1/2 oz. shell-on medium shrimp (about 1 c.) -

17. 5 baby bok choy, halved -

18. 1 small zucchini, cut into ¼”-thick half moons -

19. 6 scallions, cut into 2” pieces -

20. 2 small squids (about 6 oz.) body sliced into ¼”-thick rings, tentacles cut into 1” pieces -

How to cook deliciously - Jjamppong (Korean Spicy Seafood Noodle Soup)

1. Stage

Cook noodles: In a large pot of boiling water, cook noodles until soft and no longer raw, 4 to 6 minutes. Rinse noodles thoroughly under cold water. Drain noodles and set aside.

2. Stage

Make Jjamppong: In a large pot over high heat, heat 2 tablespoons sesame oil and pork belly. Cook about 2 minutes until pork is no longer pink. Add garlic and ginger, and cook for another minute until fragrant. Mix in cabbage, onion, carrot, soy sauce, and fish sauce, and cook, stirring often, until vegetables soften, about 3 minutes.

3. Stage

Quickly stir in gochugaru and gochujang so that all vegetables are somewhat coated. (Be sure to work fast to prevent gochugaru from burning.) Stir in broth, then add mussels, clams, and shrimp. Bring to a boil, then reduce to a simmer, and cook until mussels and clams have opened up and shrimp has cooked through, 5 to 7 minutes. Continue to cook soup until mussels and clams have released their liquid and flavor of broth is enhanced, 6 to 8 minutes more.

4. Stage

Add bok choy, zucchini, scallions, and squid, and continue to cook until vegetables soften and squid is firm, 4 to 6 minutes. Stir in remaining 1 tablespoon sesame oil and season to taste with more soy sauce. Turn off heat and let soup sit for at least 5 minutes and up to 10 minutes to allow flavors of soup to deepen.

5. Stage

Assemble Jjamppong: Rinse and drain precooked noodles in cold water to loosen noodles. Divide noodles among bowls and ladle a generous amount of seafood and broth into noodle bowls.