Jjambbong (Korean Spicy Seafood Noodles)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Seafood
Cuisine: Korean
Serves: serves 4
Ingredients
  • 500 g mussels (I’m using pre-cooked)
  • 500 g clams (I’m using pre-cooked)
  • 250 g prawns – head and gut removed
  • 50 g sliced pork belly / any other meat (optional)
  • 3 cloves of garlic – minced
  • 1 small knob of ginger – minced
  • 2 stalk spring onions – chopped
  • ½ white onion – sliced thinly
  • ½ piece carrot – julienned
  • 3 cabbage leaves – sliced thinly
  • 1 handful baby bak choy
  • 2 pieces dried wood ear fungus – soaked in water till soften and chopped
  • 1 litre low sodium chicken stock
  • 1 tsp fish sauce
  • 3 tbsp Korean red pepper powder (Gochugaru)
  • 1 tsp sesame oil
  • 450g Korean Chinese style noodles (udon or ramen is fine too)
Instructions
  1. Prepare all the above ingredients and set aside.
  2. Cook the noodles according to the package instructions. Drain and set aside.
  3. If you are using pork belly or any other types of meat, mix in 1 tsp sesame oil and 1 tbsp Korean red pepper powder. Alternative you can skip this step.
  4. In a large deep pot or pan, heat 2 tbsp cooking oil and sauté the sliced pork belly (if using) over high heat. Push meat to one side.
  5. Add in garlic, ginger and remaining red pepper powder and sauté until fragrant be careful not to burn the garlic and red pepper powder.
  6. Add in remaining vegetables, except baby bak choy, and mix well. Season with a pinch of salt and pepper.
  7. Add in chicken stock and bring to boil. Drizzle in fish sauce and taste. Adjust with more seasoning if necessary.
  8. *You can prepare the stock ahead and add in seafood when you are ready to serve.
  9. Add in all the seafood, baby bak choy to the stock and cover with lid. Once the shells of the clams and mussels are opened, turn off heat. Do not overcook the seafood to avoid chewy texture.
  10. Place desired amount of noodles in a large bowl and ladle a good amount of ingredients and soup.
  11. Serve warm.
Recipe by Bear Naked Food at http://www.bearnakedfood.com/2018/09/26/jjambbong-korean-spicy-seafood-noodles/