Jjamppong Korean Spicy Seafood Noodle (Print Version)
Steaming noodles and seafood mingle in a spicy broth with pork, gochugaru, and fresh vegetables.
# Ingredients:
01 -
2 lb fresh Chinese-style egg noodles, thick
02 -
3 Tbsp sesame oil, divided
03 -
4 oz pork belly, thinly sliced
04 -
9 cloves garlic, minced
05 -
1 (2-inch) piece ginger, minced
06 -
1/4 small white cabbage, cubed
07 -
2 cups (about 4 oz) yellow onion, sliced
08 -
1 medium carrot, cut into matchsticks
09 -
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 cups)
15 -
12 oz small clams (about 1 1/2 cups)
16 -
5 1/2 oz shell-on medium shrimp (about 1 cup)
17 -
5 baby bok choy, halved
18 -
1 small zucchini, cut into 1/4-inch-thick half moons
19 -
6 scallions, cut into 2-inch pieces
20 -
2 small squids (about 6 oz), body sliced into 1/4-inch-thick rings, tentacles cut into 1-inch pieces
# Steps:
01 -
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.
02 -
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.
03 -
Mix in cabbage, onion, carrot, soy sauce, and fish sauce, and cook, stirring often, until vegetables soften, about 3 minutes. Quickly stir in gochugaru and gochujang so that all vegetables are somewhat coated. Stir in broth.
04 -
Add mussels, clams, and shrimp. Bring to a boil, then reduce to a simmer, and cook until mussels and clams have opened 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.
05 -
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 to deepen flavors.
06 -
Rinse and drain precooked noodles in cold water to loosen. Divide noodles among bowls and ladle a generous amount of seafood and broth into noodle bowls.