Jjamppong - Korean Spicy Seafood Noodle Soup Recipe
Korean spicy seafood noodle soup loaded with various seafood, vegetables and egg noodles, it tastes very invigorating and comforting.
Equipment
- Chopping board and knife
- Measuring cups and spoons
- Cooking pot/ wok and stirring spoon
- Serving bowls
Ingredients
- 7 cups water -- to make broth -- you can use 6 cups chicken/beef broth
- 24 pieces dried anchovies
- 4 tablespoons canola or vegetable oil
- 2 teaspoons ginger, minced
- 5 cloves garlic, minced
- 4 stalks green onions, chopped
- 100 grams beef, cut into thin strips
- 4 tablespoons Korean chili flakes (gochugaru) -- more or less according to spice tolerance
- 1 large carrots, cut into matchsticks
- 1 large zucchini, cut into matchsticks
- 1 small stalk leek, cut into matchsticks
- ¼ head cabbage, sliced
- 6 heads bok choy
- 4 tablespoons fish sauce
- ½ kilo clams
- 8-10 pieces mussels
- 1 large squid, cleaned and cut
- 50 grams octopus
- 100 grams shrimps/ prawns
- 250 grams egg noodles
Instructions
- In a medium cooking pan, boil water and add the anchovies. Boil in high heat for 10 minutes and boil for another 10 minutes in low heat. Set aside and drain before adding to the soup.
- In a wok, saute ginger and garlic and once aromatic, add the green onions.
- Add beef strips and stir-fry until almost cooked, around 2 minutes. Add red chili flakes and stir until well incorporated.
- Toss in all vegetables except bok choy. Stir-fry on high heat until vegetables are slightly cooked, around 2-3 minutes.
- Pour 6 cups anchovy broth and then add fish sauce. Stir and simmer.
- When the soup is slightly boiling, add the seafoods (clams, mussels, shrimps, octopus and squids) and cover. Let it cook for about 3-5 minutes. Add bok choy and simmer for another mibute. Add the chopped fresh red chili and turn off the heat.
- Cook noodles according to package instructions and drain. Run in a cold water after draining.
- Place a serving of the noodles in a large soup bowl and pour generous amount of spicy seafood soup on top. Sprinkle with green onions and serve immediately with kimchi (optional) while piping hot.
- Share and enjoy!
