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