Seafood Jjampong

A deep red, steaming broth blending spicy chili heat with seafood umami. Vegetables stay crisp under a shimmering layer of aromatic chili oil.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 928
• Protein: 47 g
• Carbs: 101 g
• Fat: 37 g

Ingredients

• 400 g Chinese wheat noodles ( cooked separately )
• 150 g Pork belly ( thinly sliced )
• 8 piece Shrimp ( whole )
• 300 g Mytilus edulis ( cleaned )
• 200 g Loligo vulgaris ( in rings )
• 200 g Chinese cabbage ( shredded )
• 1 piece Zucchini ( in matchsticks )
• 50 g wood ear mushroom ( rehydrated and sliced )
• 3 piece Garlic ( minced )
• 3 tbsp gochugaru ( powder )
• 2 tbsp Korean soy sauce
• 1 L dashi stock
• 3 tbsp Sunflower oil
• 1 tsp Ginger ground
• 15 g Fresh ginger ( finely minced )

Instructions

1. Preparation of elements

   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. Searing the aromatic base

   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. Toasting the chili

   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. Adding liquid and cooking the broth

   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. Cooking the seafood

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

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.