Jjamppong (Spicy Seafood Noodles)
A spicy broth with squid, shrimp and mussels is ladled over chewy Korean-Chinese wheat noodles.
- Prep
- 20 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Fresh Korean-Chinese wheat noodles Weigh the fresh noodles before boiling.
- 360 g
- Cleaned squid Cleaned with the viscera and skin removed. Bite-sized pieces of tentacle can also be used.
- 120 g
- Raw shrimp Peeled and deveined.
- 100 g
- Live mussels in their shells
- 250 g
- Napa cabbage
- 100 g
- Onion
- 100 g
- Large green onion
- 30 g
- Unsalted anchovy and kelp stock Use ready-to-serve stock. Use a large pot for three or four servings of broth and seafood. Boil the noodles in batches if your pot is small.
- 5 C
- Neutral cooking oil
- 1 T
Seasonings
- Gochugaru (Korean chili flakes)
- 2 T
- Naturally brewed soy sauce
- 1 T
- Minced garlic
- 2/3 T
- Minced ginger
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the vegetables
Slice the napa cabbage 100 g and onion 100 g, and cut the green onion 30 g into lengths.
-
Prepare the seafood
Set the vegetables aside, slice the squid 120 g crosswise and prepare the shrimp 100 g.
-
Clean and check the mussels
Debeard and scrub the mussels 250 g in cold water. Discard any with cracked shells or shells that stay open when tapped.
-
Fry the scallion, garlic and ginger
Heat the oil 1 T in a deep pot over medium-high heat. Fry the green onion, garlic 2/3 T and ginger 1/3 T for about 30 seconds.
-
Stir-fry the vegetables with chili
Add the napa cabbage and onion, fry for 2 minutes, then turn the heat down to medium and stir in the gochugaru 2 T for about 20 seconds.
-
Add the stock and bring it to a boil
Add the stock 5 C and soy sauce 1 T and bring to a boil over high heat.
-
Cover and cook the mussels
Add the mussels, cover and boil for 3 minutes.
-
Cook the seafood in the broth
Add the squid and shrimp and cook for another 2–3 minutes. Hold the seafood at an internal temperature of 85°C or above for at least 1 minute. Check that the shrimp are firm and opaque. Discard any mussels that remain closed.
-
Cook the noodles
Boil the noodles 360 g in a separate pot according to the package directions and drain.
-
Ladle broth and seafood over the noodles
Divide them among bowls, then ladle the hot broth and seafood evenly over them.
