ReceptnaptárJjamppong (spicy seafood noodle soup)
Jjamppong is a fiery red, spicy noodle soup full of seafood and vegetables. It is the spicy sibling of jjajangmyeon and a permanent fixture on Korean-Chinese restaurant menus.
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Method
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- Heat the oil in a large wok, add the garlic and gochugaru and fry for 1 minute, so that the chilli powder releases its aroma and gives its colour to the oil.
- Add the pork and fry until the edges brown.
- Add the onion, carrot and cabbage and fry everything together for 3-4 minutes.
- Pour in the stock and bring to the boil, then add the seafood and cook for 5-6 minutes, until everything is cooked through.
- Meanwhile, cook the noodles in a separate pan, drain and put them on a plate or in a deep bowl.
- Pour the bubbling, spicy soup over the noodles and serve straight away.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always fry the gochugaru in oil first; this gives the soup its characteristic red colour and deep flavour.
- Do not cook the seafood for too long, or it will turn chewy; cook it only until done.
- Cook the noodles separately and pour the soup over them only just before serving, so that they do not go soggy.
- Adjust the amount of gochugaru to your taste for heat; this is a distinctly hot dish, but it can be toned down.
Frequently asked questions
Why is this soup red if there is no tomato in it?
The colour comes from gochugaru (Korean chilli powder) fried in oil, not from tomato.
Which seafood goes in most often?
Prawns, squid and mussels are the most common, but any available fresh or frozen seafood works.
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