Spicy Korean Seafood Noodle Soup — Jjamppong Spicy Seafood Noodles
Korean-Chinese spicy seafood noodle soup with shrimp, squid, and clam in a gochugaru-bloomed broth with cabbage, onion, and zucchini, ladled over chewy wheat noodles.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut cabbage into 4cm pieces, onion into thick slices, zucchini into 1cm half-moons. Slice squid into 1cm rings. Finely grate garlic and ginger. Cut scallions into 5cm batons and fresh chillies into thin slices. Scrub clams and peel shrimp if needed.
Bloom
Heat sesame oil in a heavy pot over medium. Add gochugaru, garlic, and ginger; stir 60 seconds until deep red, watching heat carefully to prevent scorching.
Saute
Add onion and cabbage, stir-fry over medium-high 2 minutes until softened and glossy red. Pour in water and soy sauce, bring to a rolling boil over high.
Simmer 1
Reduce to medium, simmer broth 4 minutes until deep red. Add zucchini, simmer 2 minutes until just tender.
Simmer 2
Slide in clams, cover, simmer 3 minutes until shells open; discard any closed. Add shrimp and squid, simmer 2 minutes until shrimp turn pink and squid is opaque. Season with salt and pepper to taste.
Boil
While broth simmers, cook noodles in a separate pot of boiling water 4 minutes until just tender. Drain well.
Plate
Nest drained noodles in two deep bowls, ladle seafood broth over, scatter scallion and red chilli on top. Serve immediately.
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