Jjamppong Recipe (Korean Seafood Noodle Soup)

Method6 steps · about 40 min

1. 1

   Step 1: In a large pot (a wok is a good option to use), heat oil (3 tbsp) over med-high heat and saute leek (1) (or green onion) and garlic (3) until fragrant. Add the pork, if using, to fry with the garlic mixture.

   Uses 3 tbsp oil · 1 leek (or 3 green onion, chopped) · 3 garlic cloves (chopped) · 1/3 lb pork loin (thinly sliced, optional)

2. 2

   Step 2: Add the chili flakes and stir-fry for 1 minute. Be careful not to burn the pepper. Add cayenne pepper (1 tsp) if you desire extreme heat.

   Uses 3 tbsp Korean chili flakes (gochugaru) · 1 tsp cayenne pepper (optional)

3. 3

   Step 3: Add the cabbage and onion (1) to the chili mixture and coat them well. Continue to stir-fry until wilted, about 2-3 minutes. Add the zucchini (1) slices and fry 1 more minute.

   Uses 1/4 green cabbage (sliced) · 1 onion (sliced) · 1 zucchini (sliced)

4. 4

   Step 4: Pour the chicken broth and water (1 cup) and bring them to boil. Add the oyster sauce (2 tbsp) to the soup, and continue to simmer until the vegetables are tender over medium heat, about 3-5 minutes.

   Simmer Vegetables · 5 minUses 4 cup low sodium chicken broth · 1 cup water · 2 tbsp oyster sauce

5. 5

   Step 5: Add the seafood and simmer until the shrimp and squid are opaque and the mussels have opened; discard any mussels that remain closed. Season with Korean soup soy sauce (1-2 tbsp) and pepper (to taste) to taste.

   Uses 1-2 tbsp Korean soup soy sauce (gukganjang) · freshly ground pepper (to taste) · 1½-2 lb mixed seafood (shrimp, squid and mussels), cleaned, shelled or sliced

6. 6

   Step 6: Meanwhile, prepare the noodles according to the package directions. Distribute the noodles into the individual bowls. Ladle the hot soup over the noodles and serve immediately.

   Cook Noodles · 10 minUses Wheat noodles (or spaghetti noodles)