Photograph of the finished Jjamppong

Korea · Mì hải sản cay Jjamppong

Jjamppong

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 480 g
  • Photograph of Squid tubes Squid tubes 240 g
  • Photograph of Prawns Prawns 240 g
  • Photograph of Clams Clams 240 g
  • Photograph of Pork Pork 120 g
  • Photograph of Cabbage Cabbage 240 g
  • Photograph of Onion Onion 160 g
  • Photograph of Carrot Carrot 80 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 40 g
  • Photograph of Garlic Garlic 32 g
  • Photograph of Ginger Ginger 20 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Spring onion Spring onion 40 g

Method

  1. 1 Slice the squid into rings, soak the clams in salt water for 20 minutes to remove the sand, then rinse thoroughly.
  2. 2 Sauté garlic and ginger in cooking oil, then add Korean chili powder and stir over low heat for 1 minute until the oil turns red.
  3. 3 Add the pork, onions, carrots, and cabbage to the pan and stir-fry over high heat for 3 minutes.
  4. 4 Add water, season with soy sauce, bring to a boil, then add seafood and cook for 5 minutes.
  5. 5 Boil the fresh noodles for 3 minutes, place them in a bowl, pour in the broth, and sprinkle with chopped scallions.

With an appliance

  • Microwave 42 min

    Replace the seafood cooking step in step 4: place the squid and clams in a loosely covered container, microwave at 700W for 4 minutes, then pour the broth into the boiling soup pot. Continue stir-frying the pork and vegetables from step 3 over high heat, avoiding cooking them together to prevent the vegetables from becoming mushy.

Start cooking