Jjamppong (Korean Spicy Seafood Noodle Soup) Recipe

Name: Jjamppong (Korean Spicy Seafood Noodle Soup) Recipe
Total time: 15 min
Ingredients: 5 tbsp of groundnut oil; 2 tbsp of gochugaru, (Korean chilli flakes); 1 garlic clove, peeled and crushed; 1 knob of ginger, 5cm in length, peeled and finely grated; 160g of pork fillet, cut into thin strips (optional); 3 spring onions, finely chopped; 1 courgette, small, trimmed and cut into strips; 100g of white cabbage, thinly sliced; 5 dried shiitake mushrooms, soaked in 250ml boiling water for 2 hours; 250g of clams, fresh, cleaned; 12 prawns, large, head removed and peeled with tail left on; 250g of mussels, cleaned; 150g of squid, cleaned and sliced into rings; 750ml of chicken stock, hot, mixed with 250ml of the reserved shiitake soaking liquid; 2 tbsp of soy sauce; 2 tbsp of mirin; 30g of baby spinach, washed with stalks removed; 800g of noodles, Korean or ramen

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This simple jjamppong recipe by Louise Robinson is a spicy seafood noodle soup. A vibrant mix of Korean flavours from a heady mix of chilli and seafood.

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Ingredients

5 tbsp of groundnut oil
2 tbsp of gochugaru, (Korean chilli flakes)
1 garlic clove, peeled and crushed
1 knob of ginger, 5cm in length, peeled and finely grated
160g of pork fillet, cut into thin strips (optional)
3 spring onions, finely chopped
1 courgette, small, trimmed and cut into strips
100g of white cabbage, thinly sliced
5 dried shiitake mushrooms, soaked in 250ml boiling water for 2 hours
250g of clams, fresh, cleaned
12 prawns, large, head removed and peeled with tail left on
250g of mussels, cleaned
150g of squid, cleaned and sliced into rings
750ml of chicken stock, hot, mixed with 250ml of the reserved shiitake soaking liquid
2 tbsp of soy sauce
2 tbsp of mirin
30g of baby spinach, washed with stalks removed
800g of noodles, Korean or ramen