Spicy Seafood Jjamppong Rice Noodles recipe - ingredients, nutrition and when to eat it
This noodle dish combines rice noodles, seafood, and vegetables with a spicy jjamppong broth.
This noodle dish combines rice noodles, seafood, and vegetables with a spicy jjamppong broth. The chewy noodles pair well with the bold, warming broth, making it a good choice for lunch or dinner when you’re craving something hot.
Noodles · 25 minutes to cook
Tips: Stir-fry the red pepper flakes briefly in the chili oil, as cooking them too long can make them taste bitter.
Tips: Pat frozen seafood dry before adding it so the broth doesn’t get too watery.
Tips: Rice noodles cook at different rates, so check the package instructions.
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Ingredients (1 serving)
- Rice noodles — 80 g
- Shrimp — 3 pc
- Squid — 40 g
- Clam meat — 40 g
- Napa cabbage — 50 g
- Onion — 0.3 pc
- Korean zucchini — 40 g
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Chili oil — 1 Tbsp
- Korean chili flakes — 1 tsp
- Oyster sauce — 1 tsp
- Chicken broth — 350 ml
- Water — 150 ml
- Salt — 0.5 tsp