Jjamppong (Korean Spicy Seafood Noodle Soup)

300g Korean wheat noodles (or udon noodles)
300g pork shoulder
200g prawns, shell-on
300g mussels
300g clams
1 onion
1 carrot
3 spring onions
4 garlic cloves
1 thumb-sized ginger
½ Chinese cabbage
1 courgette
1 litre chicken stock
Vegetable oil

The Broth

2 tablespoons gochugaru (Korean chilli powder)
1 sachet sardine dashi powder (optional)
2 tablespoons light soy sauce

PREPARATION

1. Cook the wheat noodles in boiling water for 3–4 minutes until almost tender, then rinse immediately in cold water and set aside to prevent them becoming sticky.
2. Blanch the pork shoulder in boiling water for 4–5 minutes, then drain and set aside to remove impurities and create a cleaner broth.
3. Roughly chop the onion, spring onions, garlic, ginger and half the carrot into large pieces, keeping the remaining carrot, cabbage and courgette thinly sliced for serving.

COOKING

1. Heat a little oil in a large pot and gently cook the onion, garlic, ginger, spring onions and carrot until softened but not browned.
2. Stir in the gochugaru and cook for about 30 seconds, allowing the chilli powder to become fragrant without burning.
3. Pour in the chicken stock, return the blanched pork to the pot and add the sardine dashi powder, then simmer gently for 30 minutes.
4. Meanwhile, clean the mussels and clams thoroughly under cold water and devein the prawns while leaving the shells on for extra flavour.
5. Remove the pork and vegetables from the broth, slicing the pork into thin pieces and reserving it for serving.
6. Add the prawns to the broth and cook for 1–2 minutes, then add the mussels and clams and simmer until the shells open.
7. Taste the broth and season with light soy sauce, adjusting to taste as the seafood will naturally add saltiness.
8. Add the sliced cabbage, courgette and carrot to the broth, cooking for about 1 minute until just tender but still vibrant.
9. Divide the cooked noodles between bowls, top with sliced pork and seafood, then ladle over the hot spicy broth and vegetables before serving immediately.

School of Wok Tips

• Rinse the noodles in cold water after boiling to keep the broth clear.
• Clean shellfish thoroughly to remove any grit before cooking.
• Add the seafood towards the end so it stays tender and juicy.
• Taste the broth after the seafood cooks before adding extra soy sauce.

FAQs

What is Jjamppong?
Jjamppong is a Korean spicy seafood noodle soup made with a rich chilli-infused broth and mixed seafood.

Can I use different seafood?
Yes, squid, scallops or white fish all work well in this soup.

Why blanch the pork first?
Blanching removes impurities and helps create a cleaner, lighter tasting broth.