Ingredients
Scale
- 8 oz. Korean fresh noodles
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1/2 small onion, chopped
- 8 oz. medium shrimp
- 12 oz. Manila clams
- 4 oz. squid, cut into rings
- 4 oz. bay or sea scallops
- 4 tbsp gochujang Korean chili paste
- 1 tbsp gochugaru Korean chili powder
- 4 cups chicken or vegetable broth
- 4 oz. napa cabbage, chopped
- 4 oz. bok choy
- 1–2 tbsp soy sauce or to taste
- Salt to taste
- 2 scallions, sliced
Instructions
- Prepare the Noodles:
- Cook the Korean fresh noodles according to the package instructions until they are slightly firm. Drain and set them aside.
- Sauté Aromatics:
- In a pot on high heat, add 2 tablespoons of cooking oil. Add the minced garlic and chopped onion, stir-frying until they become aromatic and slightly golden.
- Add Seafood and Spices:
- Introduce the medium shrimp, Manila clams, squid rings, and bay or sea scallops to the pot. Stir well, then add 4 tablespoons of gochujang and 1 tablespoon of gochugaru. Mix until the seafood is well-coated with the spicy paste.
- Simmer the Broth:
- Pour in 4 cups of chicken or vegetable broth. Add the chopped napa cabbage and bok choy. Bring the mixture to a boil, allowing the flavors to meld together.
- Season the Soup:
- Taste the broth and season with soy sauce and salt according to your preference. Adjust the flavors to your liking for the perfect balance of salty, spicy, and savory.
- Combine Noodles and Garnish:
- Add the cooked noodles to the soup, letting them simmer for about 30 seconds to absorb the flavors. Stir in the sliced scallions for a fresh, vibrant finish.
- Serve Hot:
- Ladle the Jjamppong into bowls and serve it piping hot. Enjoy the spicy, seafood-rich broth with every bite of the chewy noodles.
Nutrition
- Serving Size: one normal portion
- Calories: Approx. 300
- Fat: 7g
- Carbohydrates: 40g
- Protein: 25g