Jjamppong: Brighten Your Day with Spicy Seafood Noodle Soup

Ingredients

• For the Soup Base:
• 4 cups seafood broth (or vegetable broth for a lighter version)
• 2 tbsp chili oil for cooking
• 3 cloves garlic, minced
• 1 inch ginger, sliced thinly
• 1 medium onion, sliced
• 1 medium carrot, julienned
• 1 cup napa cabbage, chopped
• 1 cup mushrooms (shiitake or enoki), sliced
• 1-2 green chilies, sliced
• 2 tsp soy sauce
• Salt and pepper to taste
• For the Noodles:
• 8 oz fresh or dried udon noodles
• For Toppings:
• 1 cup mixed seafood (shrimp, squid, mussels)
• 2 green onions, chopped for garnish
• Sesame seeds for garnish (optional)

Instructions

1. In a large pot, heat the chili oil over medium heat. Add the minced garlic and sliced ginger; sauté for about 1 minute until fragrant.
2. Add the sliced onion and carrot to the pot, cooking for an additional 3-4 minutes until the vegetables begin to soften.
3. Stir in the chopped napa cabbage, mushrooms, and green chilies. Cook for 2-3 minutes.
4. Pour in the seafood broth and bring the mixture to a boil. Reduce the heat to a simmer, adding soy sauce, salt, and pepper to taste.
5. Add the mixed seafood to the pot and simmer for about 3-5 minutes until the seafood is cooked through.
6. Meanwhile, cook the udon noodles according to package instructions. Drain and rinse under cold water.
7. Once the soup is ready, divide the cooked udon noodles into bowls and ladle the hot soup over the noodles.
8. Garnish each bowl with chopped green onions and sesame seeds before serving.

Nutrition