Jjamppong (spicy seafood noodle soup)

Method10 steps · about 30 min

1. 1

   Step 1: Have a separate pot of water ready for the noodles. Turn on its heat when you start cooking the soup, then follow step 9 once so the drained noodles and soup finish together. Do not cook the noodles twice.

   Uses Water as needed to boil noodles

2. 2

   Step 2: Thinly slice the onion (1/4). Cut carrot (1/2 small) and zucchini (1/2) into thin 2-inch strips, cabbage into 2-inch lengths and scallions (2) into 2-inch lengths. Thinly slice the optional fresh shiitake, or soak the two dried shiitake until plump and slice them instead. Prepare the julienned or minced ginger (1 teaspoon) and minced garlic (1 tablespoon).

   Uses 1/4 onion (thinly sliced) · 1/2 small carrot (about 2 ounces, thinly sliced into 2-inch lengths) · 1/2 zucchini (about 3 ounces, thinly sliced into 2-inch lengths) · 3 ounces green cabbage (cut into 2-inch lengths (or napa cabbage or bok choy)) · 2–3 fresh shiitake mushrooms, OR 2 dried shiitake below · 2 dried shiitake mushrooms instead of fresh · Water to soak dried mushrooms, if selected · 2 scallions (cut into 2 inch lengths)

   
3. 3

   Step 3: Thinly slice the pork. Clean the clams and mussels (4–6), peel the shrimp (4–6) as desired, and clean and cut the squid (3 ounces) into bite-size pieces; do not cut it too small because it shrinks during cooking.

   Uses 3 ounces fatty pork (thinly sliced) · 4–6 littleneck clams · 4–6 mussels · 4–6 shrimp · 3 ounces squid (cut into bite sizes (Do not cut squids too small as they shrink a lot when cooked.)) · Water to clean vegetables and seafood

   
4. 4

   Step 4: Heat a wok or large pot over high heat. Add the oil (1 tablespoon), ginger, minced garlic (1 tablespoon), prepared scallions (2), gochugaru (2 tablespoons) and soy sauce (1 tablespoon) and stir-fry for about 1 minute. Use 1 Tbsp rather than 2 Tbsp gochugaru for a milder soup.

   Uses 1 tablespoon oil (vegetable or canola) · 1 teaspoon julienned or minced ginger · 1 tablespoon minced garlic · 2 scallions (cut into 2 inch lengths) · 2 tablespoons gochugaru (Korean chili pepper flakes) (Adjust to taste (1 T for milder soup)) · 1 tablespoon soy sauce

   
5. 5

   Step 5: Add the pork and stir-fry until the pork is almost cooked, about 2 minutes.

   Uses Stir-fried aromatics · 3 ounces fatty pork (thinly sliced)

   
6. 6

   Step 6: Stir in the onion (1/4), carrot (1/2 small), cabbage, zucchini (1/2) and optional mushrooms. Lightly salt, and cook until the vegetables are slightly softened, about 2 minutes, stirring occasionally.

   Uses Pork and aromatics · 1/4 onion (thinly sliced) · 1/2 small carrot (about 2 ounces, thinly sliced into 2-inch lengths) · 1/2 zucchini (about 3 ounces, thinly sliced into 2-inch lengths) · 3 ounces green cabbage (cut into 2-inch lengths (or napa cabbage or bok choy)) · 2–3 fresh shiitake mushrooms, OR 2 dried shiitake below · 2 dried shiitake mushrooms instead of fresh · A little salt for vegetables

   
7. 7

   Step 7: Pour in the chicken stock (5 cups) (or anchovy broth/water) and boil until the vegetables are completely cooked.

   Uses Pork and vegetables · 5 cups chicken stock (or anchovy broth or water)

   
8. 8

   Step 8: Add the prepared seafood, starting with clams, followed by mussels, shrimp and squid. Return to a boil and cook until the shells have opened and the seafood and pork are cooked through; discard any shells that remain closed. Season the soup with salt (to taste) and black pepper (to taste) to taste.

   Uses Hot pork and vegetable soup · Cleaned shellfish, shrimp and squid · Salt to taste for soup · Black pepper to taste for soup

   
9. 9

   Step 9: While the soup cooks, boil the fresh noodles once in the separate pot according to their package directions. Rinse with cold water and drain, timing this so they are ready when the soup finishes.

   Uses 12–14 oz fresh jajangmyeon or udon noodles, enough for 2 servings · Water as needed to boil noodles · Cold water to rinse cooked noodles

   
10. 10

    Step 10: Place a serving of the noodles in a large soup bowl and ladle the soup on top. Serve immediately while piping hot.

    Uses Cooked and drained noodles · Finished seafood soup