KOREAN
Jjamppong
Spicy Korean-Chinese seafood noodle soup with gochugaru heat, cabbage, and springy wheat noodles.
Build on chicken bone broth with pork bone broth or shellfish broth as foundational stocks. The layered pass is chili oil, seafood, and vegetables in broth you already have.
Ingredients
- 2.5–3 L chicken bone broth, pork bone broth or shellfish broth
- 300–400 g mixed seafood (mussels, shrimp, squid) or firm tofu
- Gochugaru, gochujang, garlic, ginger
- Napa cabbage, onion, carrot
- Fresh or dried jjamppong/ramen-style wheat noodles
- Soy sauce, sesame oil, white pepper
Method
- Warm the bone broth; keep at a simmer.
- Stir-fry cabbage, onion, and chili paste in oil until fragrant; deglaze into the broth.
- Add seafood; simmer until just cooked.
- Add noodles; cook until tender; adjust salt and heat.
- Finish with sesame oil and scallion; serve immediately.