Jjamppong My Spicy Korean Seafood Noodle Soup Recipe

Ingredients

• 2 tablespoons vegetable oil (30 ml)
• 4 cloves garlic, minced (approx. 12g)
• 1 inch ginger, minced (approx. 10g)
• 1 medium onion, thinly sliced (approx. 150g)
• 1 green bell pepper, thinly sliced (approx. 150g)
• 1 red bell pepper, thinly sliced (approx. 150g)
• 2 tablespoons Korean chili flakes (gochugaru) (approx. 15g)
• 1 tablespoon Korean chili paste (gochujang) (approx. 15g)
• 6 cups chicken broth (approx. 1.4 Liters) or vegetable broth for vegetarian option
• 2 tablespoons soy sauce (30 ml)
• 1 tablespoon fish sauce (15 ml) (optional, omit for vegetarian)
• 1 teaspoon sugar (approx. 4g)
• ½ teaspoon ground black pepper (approx. 1g)
• 8 oz shrimp, peeled and deveined (approx. 225g)
• 8 oz squid, cleaned and sliced into rings (approx. 225g)
• 4 oz mussels, scrubbed (approx. 115g)
• 4 oz clams, scrubbed (approx. 115g)
• 4 oz firm tofu, cubed (approx. 115g) (optional, adds texture)
• 1 cup napa cabbage, chopped (approx. 70g)
• 4 oz shiitake mushrooms, sliced (approx. 115g)
• 1 lb Korean fresh wheat noodles (approx. 450g) or udon noodles
• 2 green onions, thinly sliced (approx. 20g)
• Sesame oil (optional, for drizzling)