Jjambong (Korean seafood noodle soup) recipe

Jjambong or Korean seafood noodle soup

This seafood noodle soup is packed with complex flavors and just the right hint of heat. Loaded with seafood, meat, and vegetables, it's a meal in itself

Serves 2 to 3 Prep Time 15 minutes
Cooking Time 10 minutes

Jjambong (Korean seafood noodle soup) ingredients: 250 grams fresh jajangmyeon or udon noodle (available at Korean or Japanese groceries). 1 tablespoon vegetables or canola oil. 1 (1-inch) piece ginger, sliced into thin strips. 1/4 cup green onions. Cut into 2-inch lengths. 1 tablespoon Korean chili pepper flakes (gochugaru). 1 tablespoon soy sauce. 1/4 cup thinly sliced meat. 1/2 onion, thinly sliced. 2 dried shiitake mushrooms, soaked in warm water and sliced into strips (optional). Salt, to taste. 4 to 6 cups chicken stock or water. 1/4 cup little-neck clams, cleaned. 1/4 cup mussels, cleaned. 4 to 6 pieces shrimp, shelled with heads and tails removed. 1/4 cup squid, cleaned and cut into small rings. Pepper, to taste. 1/2 carrot, sliced into thin strips. 1/2 zucchini, sliced into thin strips (Skin left on). 1 cup shredded cabbage

Jjambong (Korean seafood noodle soup) recipe: 1- Cook noodles in boiling water until slightly chewy. Drain and set aside. 2- Heat a wok or a large pit over high heat. Add oil, ginger, green onions, chili pepper flakes, and soy sauce; stir-fry for a minute. 3- Add meat and stir-fry until almost cooked, about 2 minutes. 4- Add onions and mushrooms. Season lightly with salt; cook for about a minutes, stirring occasionally. 5- Pour in chicken stock or water and bring to a boil. 6- Add clams and cook for 30 seconds. Add mussels, shrimp, and squid. Bring everything to a boil and cook until the shells open. Season to taste with salt and pepper. 7- Add carrots and zucchini; cook just until tender. 8- Portion noodles among individual bowls. Ladle soup over noodles. Add shredded cabbage to each bowl. Serve immediately. By then, the Jjambong or Korean seafood noodle soup is ready