Name: Jjambong (Korean seafood noodle soup)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 250 Grams udon noodles; 1 tablespoon canola oil; 1 (1-inch) piece ginger (sliced into thin strips); 1/4 Cup green onion (cut into 3-inch lengths); 1 tablespoon korean chili pepper flakes (gochugaru); 1/4 Cup pork (thinly sliced); 1 tablespoon Soy Sauce; 1/2 onion (thinly sliced); 2 dried shiitake mushrooms (soaked in warm water and sliced into strips (optional)); Salt; 4 to 6 cups chicken stock; 1/4 Cup clams (cleaned); 1/4 Cup mussels (cleaned); 4 to 6 pieces Shrimp (shelled with heads and tails removed); 1/4 Cup Squid (Pusit) (cleaned and cut into small rings); Pepper; 1/2 carrot (sliced into thin strips); 1/2 zucchini (sliced into thin strips (skin left on)); 1 Cup cabbage (shredded)

This seafood noodle soup is packed with complex flavors and just the right hint of heat. Loaded with seafood, pork, and vegetables, it’s a meal in itself.

Jjambong (Korean seafood noodle soup)

Len Santos

This seafood noodle soup is packed with complex flavors and just the right hint of heat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Resting Time 30

Total Time 25

Course Soup

Cuisine Asian

Servings

Ingredients

Jjambong (Korean seafood noodle soup)

250 Grams udon noodles
1 tablespoon canola oil
1 (1-inch) piece ginger sliced into thin strips
1/4 Cup green onion cut into 3-inch lengths
1 tablespoon korean chili pepper flakes (gochugaru)
1/4 Cup pork thinly sliced
1 tablespoon Soy Sauce
1/2 onion thinly sliced
2 dried shiitake mushrooms soaked in warm water and sliced into strips (optional)
Salt
4 to 6 cups chicken stock
1/4 Cup clams cleaned
1/4 Cup mussels cleaned
4 to 6 pieces Shrimp shelled with heads and tails removed
1/4 Cup Squid (Pusit) cleaned and cut into small rings
Pepper
1/2 carrot sliced into thin strips
1/2 zucchini sliced into thin strips (skin left on)
1 Cup cabbage shredded

Instructions

Cook noodles in boiling water until slightly chewy. Drain and set aside.
Heat a wok or a large pot over high heat. Add oil, ginger, green onions, chili pepper flakes, and soy sauce; stir-fry for a minute.
Add pork and stir-fry until almost cooked, about 2 minutes.
Add onions and mushrooms. Season lightly with salt; cook for about a minute, stirring occasionally.
Pour in chicken stock or water and bring to a boil.
Add clams and cook for 30 seconds. Add mussels, shrimp, and squid. Bring everything to a boil and cook until the shells open. Season to taste with salt and pepper.
Add carrots and zucchini; cook just until tender.
Portion noodles among individual bowls. Ladle soup over noodles. Add shredded cabbage to each bowl. Serve immediately.