Spicy Seafood Noodle Soup
Jjamppong
Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 2
Ingredients
- 10 oz Thick wheat noodles (jjamppong or udon)
- 6 Shrimp (peeled)
- 4 oz Squid (cleaned, cut into rings)
- 8 Mussels (scrubbed)
- 2 tablespoons Gochugaru
- ½ medium Onion (sliced)
- 1 cup Cabbage (roughly chopped)
- 3 cloves Garlic (minced)
Instructions
- Heat 2 tablespoons vegetable oil in a large pot over high heat. Add 2 tablespoons gochugaru and stir for 30 seconds until the oil turns red and fragrant. Be careful not to burn it.
- Add the sliced onion, minced garlic, and chopped cabbage. Stir-fry for 2-3 minutes until slightly wilted.
- Add the shrimp, squid rings, and mussels. Stir-fry for 1-2 minutes. Pour in 5 cups of water. Bring to a boil and cook for 10 minutes until the broth is rich and the seafood is cooked.
- While the broth cooks, boil the noodles separately according to package directions. Drain and divide into serving bowls.
- Ladle the spicy seafood broth and toppings over the noodles. Serve immediately — the broth should be fiery red and aromatic.
From K-Kitchen — koreanhomecook.com