Hello, K Friends and family! How have you been doing? Hope you are doing very well!

Over the last few weeks, we cooked rather soft and sweet Korean cuisines, so you may be bored of the mild tastes. Guess what now? I am shifting my gear of taste toward a bit spicy one. Today, I am going to cook “Spicy seafood noodle, Jjamppong. Jjamppong is a Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder). It is one of the very popular lunch menus in Korea, regardless of ages. But because of the spicy taste, some people would hesitate to eat it, but as is always, you can adjust the degree of the spicy taste when you cook. Hope you enjoy my recipe!

I'll be back with a better episode next week. May I ask you, LIKE & SUBSCRIPTION? Thank you!

How to Make Korean Spicy Seafood Noodle | Jjamppong
Ingredients: (2 servings) 300 grams of udon noodles, 1 squid, 10 shrimp, 10 mussels, 1 mushroom, half onion, 2 bok choy, 2 napa cabbage leaves, 1 leek
Seasoning: 5 cloves of garlic, a little ginger, 2 tablespoons red pepper powder, 1 tablespoon soy sauce, 1 tablespoon chicken stock, 1 teaspoon of salt, a little of ground pepper, 5 cups of water

How to Make Korean Spicy Seafood Noodle | Jjamppongg
Step 1: Trim ingredients
Cut the cabbage diagonally. Cut the bok choy, the onion, the mushroom, and the leek into a suitable size. Slice the garlic into thin pieces. Lay the knife at an angle and put a slight cut on the squid surface. Cut it in half. Then, cut the other side into 3cm pieces. Peel off the shrimp’s skin, leaving only the tail. Remove the shrimp’s intestine.

Step 2: Stir-fry ingredients
Put 2T of oil in the pan. Add the sliced garlic, chopped ginger, leek. Stir-fry well. Add the onion, the bok choy stem part, napa cabbage. Stir a little, then add 1T of soy sauce ,2T of red pepper powder. Stir-fry well.

Step 3: Boil
Add 5 cups of water in the pan. When the Jjamppong soup starts to boil, add seafood. After adding the seafood, boil the noodles at the same time. Boil the noodles for 5 to 6 minutes. While the noodles are boiling, add the leaves of bok choy and mushrooms, add 1T of chicken stock, 1t of salt. 5 minutes later, remove the boiled noodles from the pot with a strainer. Soak it in cold water once and then take it out and drain it. Put the boiled Jjamppong soup in the noodles.

재료: (2인분) 짬뽕면 300그램, 오징어 1마리, 새우 10마리, 홍합 10개, 버섯 하나, 양파 반개, 청경채 2개, 배추잎 2개, 대파 1개
양념: 마늘 5 개, 생강조금, 고추가루 2큰술, 간장 1큰술, 치킨스톡 1큰술, 소금 1작은술, 후추조금, 물 5컵

요리 1단계: 재료손질
배추는 어슷어슷하게 썰어주세요. 청경채, 양파, 버섯, 대파를 적당한 크기로 잘라주세요. 마늘은 편으로 썰어주세요. 칼을 비스듬히 눕혀 오징어에 칼집을 넣어 반으로 잘라주세요. 그리고 다시 반대쪽을 칼집을 넣어서 3센티정도 크기로 잘라주세요. 새우는 꼬리만 남겨두고 껍질을 벗기고 홍합은 물에 씻어준비해주세요.

요리 2단계: 재료볶기
팬에 기름 2큰술 넣어서 썰어둔 마늘, 다진 생강, 대파, 양파를 넣고 볶아주세요. 그리고 청경채 줄기부분, 배추 넣어서 볶다가 간장 한큰술을 넣어서 계속 볶아주세요. 그리고 고추가루 2큰술 넣어서 잘 볶아주세요.

요리 3단계: 끓이기
물 5컵을 넣고 잘 끓여주세요. 짬뽕국물이 끓기시작하면 해산물도 넣어주세요. 해산물을 넣고나서는 동시에 면도 삶아주세요. 면은 5분에서 6분정도 삶아주시면돼요. 면이 삶고 있는동안 청경채 잎부분과 버섯, 그리고 치킨스톡 1 큰술 넣어주세요. 마지막으로 소금 1 작은술 넣어서 간을 맞추어 주시면 돼요.

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