Jjamppong (Korean Spicy Seafood Noodle Soup)

Ingredients

• 4 tbsp vegetable oil (or Korean chilli oil)
• 4 tbsp gochugaru (Korean chilli flakes) or any other kinds
• 1&1/2 tsp garlic (grated)
• 1&1/2 tsp ginger (grated)
• 2 tbsp scallion (white parts only)
• 1 cup onion (sliced)
• 1 cup zucchini (sliced)
• 1 cup carrots (sliced)
• 1 cup cabbage (thinly shredded)
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 5 cups fish stock (homemade or bouillon cubes)
• 1/2 tsp salt (to taste)
• 1/4 tsp ground black pepper (to taste)
• 8 large prawns
• 20 mussels or clams
• 2 cups squid or calamari rings
• 2 crabs or crayfish (halved)
• 300 g dried or fresh noodles of choice (cooked according to package instructions for dried noodles or blanched in hot water for fresh)
• 1 tsp sesame oil (divided)
• 1/2 tsp toasted sesame seeds (divided)
• 2 tbsp scallion (green parts only, julienned)

Instructions

1. 1

   --- Steps ---

2. 2

   Heat oil in a large pot on medium low.

3. 3

   When hot, add chilli flakes, garlic, ginger, scallion & onion, sauté till onion turns translucent (stirring continuously to prevent chilli from burning)

4. 4

   Add the vegetables, cook for 2 mins then increase heat to medium high.

5. 5

   Add rice vinegar, soy sauce, stock, salt & pepper, bring to a boil.

6. 6

   Add seafood, bring to a boil & maintain a gentle simmer (do not overcook seafood)

7. 7

   While the soup is boiling, cook noodles, drain & set aside.

8. 8

   Taste soup to adjust seasoning & remove from heat when seafood is cooked to desired doneness.

9. 9

   Divide noodles, soup, seafood & vegetables between 4 bowls, garnish with sesame oil, seeds & scallion then serve immediately.