Jjamppong is a Korean noodle soup dish made with mixed seafood prepared together with thin pork slices, vegetables and mushrooms in a spicy pork broth
- 8 cups dashi stock
- 6 dried shiitake mushrooms, rehydrated in 2 cups of boiling water
- 1 white onion, sliced
Meat, Vegetables and Noodles
- 400g ramen noodles or any noodle of your choice
- 150 g pork tenderloin, thinly sliced
- 300 g squid, sliced
- 10 pcs large shrimps
- 10 pcs mussels
- 1 kg clams
- 1 carrot, sliced into strips
- 4 stalks spring onions, sliced into 2-inch sections
- 1/2 head cabbage, sliced.
- 1 small stalk leek, sliced into 1/2-inch sections
- 6 pcs white mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 thumb sized ginger, sliced
- 3 tbsp red pepper flakes
- 3 tbsp Gochujang
- fish sauce
- freshly ground black pepper
- sesame oil
- In a soup pot pour the dashi stock, onion and shiitake mushrooms, bring to a boil then gently simmer for 20 minutes. Stain the stock into another pot discarding the onions and mushrooms. Separate the discarded mushrooms then place it back into the pot.
- Add the mussels, clams and Gochujang into the strained stock, bring it back to a boil then simmer until shellfish are cooked. Turn off heat then set aside.
- In a wok add oil then sauté garlic and ginger.
- Add the pork then continue to stir fry for 2 minutes.
- Add the cabbage, carrots, spring onions, leeks, mushrooms and continue to stir fry for 5 minutes.
- Add the hot pepper flakes, shrimp and squid then continue to stir fry for 5 minutes.
- Remove the shellfish on you soup then add it into the wok, mix it well then season with salt and freshly ground black pepper.
- Back to your soup pot, add 4 cups of water bring it to a boil then add your noodles, season your soup with fish sauce and freshly ground black pepper. Do not fully cook the noodles, it should be chewy and it will continue to cook in the hot broth when served. Place noodles with soup into serving bowl, generously top it with stir fried vegetables and seafood, drizzle sesame oil on top then serve.