🍝Jjamppong🍝
Ingredients:
✨1.8 ounces zucchini (thinly sliced)
✨2 shiitake mushrooms (thinly sliced)
✨4.3 ounces cabbage (thinly shredded)
✨1.2 ounces brown onion (thinly sliced)
✨6 mussels (cleaned)
✨6 littleneck clams (cleaned)
✨6 large prawns (cleaned)
✨6 squid rings or baby octopus
✨16 ounces fresh Korean chinese style noodles
✨0.7 ounces baby spinach or baby bok choy
Chili Oil Seasoning:
✨3 tbsp cooking oil
✨3 tbsp Korean chili
✨1 tsp minced garlic
✨1 tsp minced ginger
✨0.7 ounces green onion (white part)
Soup Base:
✨1 tbsp rice wine
✨2 tbsp soy sauce
✨3/4 cups homemade Korean soup stock or water
✨1/4 tsp fine sea salt
✨A few sprinkles of ground black pepper
How to make:
🌸Preheat a wok on low heat until heated. Add the oil, Korean chili flakes, minced garlic, minced ginger and the green onion and stir constantly for a minute or two. Take care not to burn the chili paste as this can give a bitter taste.
🌸Turn the heat up to medium and add the zucchini, mushrooms, cabbage, and onion. Cook them until lightly wilted for 1 to 2 mins. Add the mussels, littleneck clams, prawns and squid and stir a bit.
🌸Add the rice wine, soy sauce and Korean soup stock or water. Turn the heat up to medium high. Boil the soup covered until all ingredients are cooked through about 8 mins while avoiding overcooking. Remove the cover and add the salt and a few sprinkles of ground black pepper. Add the baby spinach just before serving.
🌸While the soup is boiling, cook the noodles in boiling water following the manufacturer’s instructions. Drain and rinse the noodles briefly in cold water.
🌸Divide the noodles, seafood, and the soup between three soup bowls.
🌸Serve immediately.
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