Jjampong – Korean Seafood Soup

Ingredients

  • 6 cloves garlic crushed
  • 2 Tblsp chopped ginger
  • 5 spring onions chopped, including the green part
  • ½ white cabbage chopped
  • 1 large brown onion sliced
  • 1 medium carrot cut into matchstick slices (Julienne)
  • 1 red chilli chopped
  • 200g finely sliced pork loin chop
  • 4 Tblsp gochugaru (Korean chili powder or flakes)
  • 1 Tblsp smoked paprika
  • 2 Tblsp soy sauce
  • 2 tsp oyster sauce
  • 1 ½ litres chicken stock
  • 70ml Shaoxing wine
  • Mixed seafood – I used raw calamari, raw prawns and cooked mussels
  • Cooked egg noodles, drained and rinsed off in cold water (or you can use spaghetti as a good substitute)

Method

  • Gently fry garlic, ginger and spring onion in about 2 Tblsp vegetable oil
  • Add the pork and fry for about 1 minute stirring constantly
  • Add cabbage, carrot, chilli and onion and cook for 1 minute
  • Add gochugaru and stir through
  • Add smoked paprika, soy and oyster sauce and stir through
  • Add chicken stock and Shaoxing wine. Bring to the boil and simmer on low for about 5 minutes
  • Add the raw seafood and cook for about 2-3 minutes and then add the cooked mussels. Simmer for a further minute or so until all the seafood in cooked through.
  • Spoon noodles into a bowl and ladle soup over the top ensuring you get vegetables and seafood.

Nice! and Tasty – Chris

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