Seafood Jjamppong Noodles recipe - ingredients, nutrition and when to eat it
A spicy jjamppong noodle soup made with squid, shrimp, and mussels stir-fried with vegetables and simmered in a fiery broth.
A spicy jjamppong noodle soup made with squid, shrimp, and mussels stir-fried with vegetables and simmered in a fiery broth. The broth is warming and spicy, while the seafood stays pleasantly chewy, making it great for a hearty lunch or dinner after work.
Noodles · 25 minutes to cook
Tips: Seafood can become tough if overcooked, so add it after the broth comes to a boil and cook it briefly.
Tips: Red pepper flakes can burn when fried too long in oil, so cook them for only about 20 seconds.
Tips: Rinse the boiled noodles in cold water before adding them to the hot broth so they don’t get too soft.
Tips: If using mussel shells, discard any mussels that remain closed and clean the rest thoroughly.
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Ingredients (1 serving)
- Boiled milmyeon or somyeon noodles — 200 g
- Squid — 60 g
- Shrimp — 50 g
- Mussels — 50 g
- Pork stock — 300 ml
- Napa cabbage — 50 g
- Onion — 30 g
- Carrot — 20 g
- Bok choy — 30 g
- Wood ear mushrooms — 10 g
- Green onion — 15 g
- Garlic — 2 pc
- Chili oil — 2 tsp
- Red pepper flakes — 2 tsp
- Soy sauce — 2 tsp
- Oyster sauce — 1 tsp