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Jjamppong: Spicy Seafood Noodle Soup

Jjamppong: Spicy Seafood Noodle Soup

This restorative, comforting soup is one of the most popular dishes in Korea and China. Although it is traditionally quite spicy, you can dial up or down the spice depending on how much heat you prefer.

There are many different types of Jjamppong, with varying ingredients and served with or without noodles or rice. But it is true that they are all a very healthy mix of vegetables, seafood and meat in a very flavourful broth. The benefit of making it yourself is you get to choose what goes in, and especially good if you want more than just two little prawns! This recipe makes 2 large portions so scale it up to suit.

Ingredients:

  • 1 packet Chinese egg, udon or ramen noodles (~300gms)

Broth

  • 6-8 king prawn heads (see below)
  • 3 dried shiitake mushrooms.
  • ½ white onion, thinly sliced

Meat and seafood

  • 120gm pork loin, cut into very thin strips
  • 6-8 king prawns, shelled and deveined (keep the heads for stock as above)
  • 10 mussels, cleaned
  • 120gm calamari,  cut into 1cm by 3cm pieces

Vegetables

  • 1 small carrot, halved lengthways and cut into thin semi-circles
  • 4 spring onions, cut into 3cm pieces
  • 6 mushrooms, quartered
  • ¼ white cabbage, thinly sliced
  • 1 leek, thinly sliced (up to where the dark green leaves begin)

For the soup seasoning

  • 1 tbsps. each minced garlic and ginger
  • 1 tsp. fish sauce
  • 1 tsp. sesame oil
  • 1- 3 tbsps. Gochugaru (Korean red chilli pepper flakes) OR Gochujang (Korean red chilli paste)

Method:

  1. For the broth, fry up the prawn heads until coloured and beginning to char, then add 2 litres water, dried shitake mushroom and onions and simmer on medium low for 30 minutes. Remove prawn heads and mushroom and set aside.
  2. Heat sesame oil in a large pan or wok on high and fry ginger and garlic until beginning to be colour. Add pork strips and cook for 2-3 minutes
  3. Add vegetables to the pork and cook through, another 4-5 minutes
  4. Add in the Gochkaru or Gochujang and the seafood, mix well and cook for another 5-6 minutes
  5. Now add the broth to this pan if it fits OR bring the broth back up to the boil and add in all the ingredients from the pan and simmer on medium low for 10 minutes.
  6. Have a taste and if you feel like it needs it add in a splash of fish sauce, salt and more chilli (optional) to taste. The combination of seafood, broth, and vegetables will produce a different flavour every time, so it is important to adjust seasoning and heat at this step.
  7. Add in your noodles and allow to slowly cook in the soup as per packet instructions.

Serve in separate large bowls with traditional Korean accompaniments like kimchi, pickled vegetables and/or seaweed salad (if you can your hands on any of these!).

 
Filed under: menu monday, recipe

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