Jjamppong (Korean Spicy Seafood Noodle Soup)

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  50g

• Mushrooms

  Shiitake, raw

  50g

• Cabbage

  Raw

  120g

• Onions

  Sweet, raw

  35g

• Mussels

  Farm Raised - Walmart

  200g

• Clam

  Mollusks, mixed species, raw

  70g

• Shrimp

  Crustaceans, mixed species, raw

  140g

• Octopus

  Mollusks, common, raw

  70g

• Noodles

  Egg, cooked, unenriched, with added salt

  450g

• Bok Choy

  1/2 head raw - Whole Foods Market

  20g

• Oil

  Submarine Sandwich - Wegmans

  3 tbsp or 42g

• Red peppers

  Hot chili, raw

  5g

• Garlic

  Raw

  1 tsp or 3g

• Ginger

  Spices, ground

  1 tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  20g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Stock

  Beef Flavored - Cento Fine Foods

  400g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. (source: https://mykoreankitchen.com/korean-spicy-seafood-noodle-soup/)
2. 1. Preheat a wok (or large deep pot) on low heat until heated. Add the oil, Korean chili flakes, minced garlic, minced ginger and the green onion and stir constantly for a minute or two. Take care not to burn the chili paste as this can give a bitter taste. 2. Turn the heat up to medium and add the zucchini, mushrooms, cabbage, and onion. Cook them until lightly wilted (for 1 to 2 mins). Add the mussels, littleneck clams, prawns and squid (or baby octopus) and stir a bit. 3. Add the rice wine, soy sauce and Korean soup stock (or water). Turn the heat up to medium high. Boil the soup covered until all ingredients are cooked through (about 8 mins) while avoiding overcooking. Remove the cover and add the salt and a few sprinkles of ground black pepper. Add the baby spinach just before serving. (If using baby bok choy, you may need to cook a little longer.) 4. While the soup is boiling (in step 3), cook the noodles in boiling water following the manufacturer’s instructions. Drain and rinse the noodles briefly in cold water. (Step 3 and 4 should be completed around the same time.) 5. Divide the noodles, seafood, and the soup between three soup bowls. Serve immediately. (If you prefer, you can also serve the soup with steamed rice instead of the noodles.)

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