Spicy seafood noodles

Spicy seafood noodles

Jjampong

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
2 garlic cloves, minced
5cm ginger, minced
1 onion, finely sliced
300g pork belly, diced
200g napa cabbage, finely sliced
1 carrot, peeled and cut into matchsticks
2 tablespoons gochugaru
1 tablespoon fish sauce
2 litres anchovy broth or fish stock
250g raw udon noodles
400g mixed seafood, (squid, prawns [shrimp], mussels)
2 spring onions, finely sliced
sea salt

Method

  1. Heat the vegetable oil in a large wok or frying pan, and add the garlic, ginger and onion. Stir-fry for 2–3 minutes, then add the pork and stir-fry for a further 5 minutes.
  2. Add the napa cabbage and carrot and stir-fry for a further 2–3 minutes before stirring through the gochugaru and fish sauce. Pour in 1.5 litres of the anchovy broth and simmer for 10 minutes. Add the udon noodles and increase the heat for 5 minutes, then add the seafood.
  3. Lower the heat and simmer for another 3 minutes, until the seafood is cooked through. Taste and season with sea salt as needed. Serve with the spring onions. If you are not serving the soup immediately, the noodles will absorb most of the broth, so add in the reserved 500ml of stock if needed.
Tags:
Korean
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