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

Fragrant Prawn Curry

This prawn curry is really simple to make and takes no time at all., however care should be taken not to overcook the prawns.

Ingredients

  • 750g – 1Kg raw peeled prawns, tails left on
  • 2 tsp turmeric
  • Juice of 1 lime
  • 1 heaped Tsp yellow mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 tsp chilli powder
  • 10 curry leaves
  • 2 cloves garlic crushed
  • 2cm piece of ginger, peeled and grated
  • 2 tsp castor sugar
  • 1 Tbsps. tomato paste
  • 300ml fish stock
  • 1 tin coconut milk 400ml
  • Salt and pepper
  • Olive oil
  • Basmati rice to serve

Method

  • Add the turmeric and lime juice to the raw prawns. Gently mix to ensure all prawns are well coated and marinade for 20 minutes.
  • Heat a good splash of olive oil in a pan and when hot, fry the prawns in batches making sure not to crowd the pan, until coloured but not cooked all the way through
  • Remove prawns and set aside, covered with a dish towel whilst you make the sauce.
  • Heat 2 Tblsps. of olive oil in a heavy based pan and gently fry the cumin, fenugreek and mustard seeds until the mustard seeds start popping and spices are fragrant
  • Add the chilli and curry leaves and fry until curry leaves are wilted
  • Add ginger and garlic gently fry for about a minute or two, taking care not to burn the garlic
  • Add the tomato paste and fry for a minute
  • Add the fish stock, coconut milk and sugar to the pan. Bring to a gentle simmer and continue to simmer the sauce uncovered for about 15-20 minutes
  • Add the prawns back to the sauce and very gently simmer until the prawns are just cooked through – about 3-5 minutes
  • Season with salt and pepper according to taste
  • Serve in bowls with basmati rice

Nice! and Tasty – Chris