Cuttlefish Jjamppong (Spicy Seafood Noodle Soup) recipe - ingredients, nutrition and when to eat it
This jjamppong is made with cuttlefish and vegetables simmered in a spicy broth and served with Chinese-style noodles.
This jjamppong is made with cuttlefish and vegetables simmered in a spicy broth and served with Chinese-style noodles. Chewy cuttlefish pairs well with the warming, refreshing broth. It’s a great choice for lunch or dinner when you’re craving a hot bowl of soup.
Seafood · 30 minutes to cook
Tips: Paprika can turn bitter if fried in oil for too long, so cook it briefly.
Tips: Cuttlefish can become tough if simmered too long, so add it to the broth and cook only until just done.
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Ingredients (1 serving)
- Chinese wheat noodles — 1 serving
- Cuttlefish — 100 g
- Seafood stock — 350 ml
- Napa cabbage — 40 g
- Onion — 0.3 pc
- Carrot — 20 g
- Wood ear mushrooms — 15 g
- Scallions — 0.3 stalk
- Garlic — 1 clove
- Chili oil — 1 Tbsp
- Chili flakes — 1 Tbsp
- Soy sauce — 1 tsp
- Oyster sauce — 1 tsp
- Ground black pepper — 0.2 tsp