Jjampong (Spicy Seafood Noodle Soup)

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Chrisse en place

Ingredients

Dried Anchovy & Dashima Broth

  • 6
    cups water
  • 2
    packs dried anchovies and dashima
    or 4 large dried anchovies and 2 (3-inch square) dried dashima

Seafood

  • 8
    shrimp
    peeled, deveined, & rinsed
  • 4
    ounces squid tubes
    rinsed, thinly sliced
  • 8
    mussels
    scrubbed, debearded

Vegetables

  • 1
    carrot
    peeled, julienned
  • 1/2
    zucchini
    juliennned
  • 1/2
    yellow onion
    peeled, thinly sliced
  • 1
    teaspoon ginger
    peeled
  • 1/4
    red cabbage
    2-inch thin strips
  • 4
    shiitake mushrooms
    thinly sliced
  • 1/2
    pound pork loin
    thinly sliced strips
  • 2
    tablespoon green onions
    finely sliced
  • 3
    tablespoon cooking oil (e.g. canola oil)
  • 1
    tablespoon garlic
    peeled, crushed
  • 3
    tablespoons gochugaru
  • 1
    tablespoon mirin
  • 1 1/2
    tablespoon dark soy sauce
  • 1
    teaspoon table salt
    or to taste
  • 1/8
    teaspoon ground white pepper
    or to taste
  • 20
    ounces fresh Korean “Udong & Jjajang” noodles

Instructions

1
Simmer 6 cups water with 2 packs dried anchovies and dashima (or 4 large dried anchovies and 2 (3-inch square) dried dashima) over low heat in a small pot for about 15 minutes. Discard the dried anchovies and dashima, and set the broth aside.
2
Prepare the 1 carrot (peeled, julienned), 1/2 zucchini (juliennned), 1/2 yellow onion (peeled, thinly sliced), 4 shiitake mushrooms (thinly sliced), 1/4 red cabbage (2-inch thin strips), and 1 teaspoon ginger (peeled).
3
Prepare the seafood, 4 ounces squid tubes (rinsed, thinly sliced), 8 shrimp (peeled, deveined, & rinsed), and 8 mussels (scrubbed, debearded).
4
Heat a large pot over medium heat and add 3 tablespoon cooking oil (e.g. canola oil), 2 tablespoon green onions (finely sliced), and 1 tablespoon garlic (peeled, crushed). Stir for about 30 seconds or until fragrant. Add the 1/2 pound pork loin (thinly sl
5
Add the vegetables and 3 tablespoons gochugaru, and stir over medium heat for about 1 minute.
6
Add the prepared seafood, 1 tablespoon mirin, and 1 1/2 tablespoon dark soy sauce, and stir again for another minute over medium heat.
7
Add the dried anchovy and dashima broth and ginger, and bring the soup to a boil covered.
8
Let it simmer covered over medium-low heat for about 10 minutes or until the seafood is just cooked through. Season with 1 teaspoon table salt (or to taste) and 1/8 teaspoon ground white pepper (or to taste).
9
While the soup is simmering, bring about 10 cups of water to a boil in another large pot. Add 20 ounces fresh Korean “Udong & Jjajang” noodles to the pot of boiling water and cook it for one minute less than as directed in the noodle package instructions.
10
Add some of the cooked noodles, vegetables, seafood, and soup into bowls and serve immediately.
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Simmer 6 cups water with 2 packs dried anchovies and dashima (or 4 large dried anchovies and 2 (3-inch square) dried dashima) over low heat in a small pot for about 15 minutes. Discard the dried anchovies and dashima, and set the broth aside.