Seafood Jjamppong
Ingredients
- 400 gChinese wheat noodles (cooked separately)
- 150 gPork belly (thinly sliced)
- 8 pcShrimp (whole)
- 300 gMytilus edulis (cleaned)
- 200 gLoligo vulgaris (in rings)
- 200 gChinese cabbage (shredded)
- 1 pcZucchini (in matchsticks)
- 50 gwood ear mushroom (rehydrated and sliced)
- 3 pcGarlic (minced)
- 3 tbspgochugaru (powder)
- 2 tbspKorean soy sauce
- 1 Ldashi stock
- 3 tbspSunflower oil
- 1 tspGinger ground
- 15 gFresh ginger (finely minced)
Method
A deep red, steaming broth blending spicy chili heat with seafood umami. Vegetables stay crisp under a shimmering layer of aromatic chili oil.
- 1
Slice the pork belly into thin strips. Thinly slice the onion and Chinese cabbage. Cut the zucchini into sticks. Mince the fresh ginger. Clean the mussels and cut the squid into regular rings.
- 2
In a hot wok, heat the sunflower oil. Sauté the pork until browned. Add the minced garlic, onion, fresh ginger, and ground ginger. The aroma should be sharp and the juices should start to stick.
- 3
Add the gochugaru. Stir vigorously for 1 minute to color the oil without burning the chili. Pour the Korean soy sauce around the edges of the wok to lightly caramelize it.
- 4
Add the cabbage, zucchini, and wood ear mushrooms. Pour in the dashi broth and mineral water. Bring to a boil. The broth should take on a deep dark red hue.
- 5
Submerge the shrimp, mussels, and squid in the boiling liquid. Cover. As soon as the mussels are wide open and the shrimp are pink, stop cooking to keep the meat tender.
- 6
Cook the wheat noodles separately, drain them, and divide them into large bowls. Generously ladle the hot broth over them, ensuring the seafood is distributed evenly.
Frequently asked questions
How do you get this dish right?
- Don't burn the gochugaru: if it turns black, it turns bitter. Watch the oil color closely.
- The secret is the heat: use your burner's maximum power to sear the vegetables and keep them crisp.
How long does this dish keep?
Store broth and noodles separately. Broth keeps for 2 days in the fridge. Reheat over high heat without boiling too long to avoid overcooking the squid.
