Jjamppong My Spicy Korean Seafood Noodle Soup Recipe

Name: 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)

seafood-portal.com

Love Jjamppong Korean Seafood Noodle Soup This spicy slurpy bowl of goodness is easier than you think My homemade version is packed with flavour Get the recipe…

View full recipe on seafood-portal.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at seafood-portal.com.

Share this recipe:

Cooking tools:

Pot
Dutch oven
Slotted spoon
Colander
Kitchen scale
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Stove
Wooden spoon
Ladle
Mixing bowl
Tongs
Serving bowl

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)