Gwangju Cooks

Spicy Seafood Noodles

Jjampong

Photograph and recipe by Joe Wabe

Jjampong is one of the most enjoyed Chinese-Korean fusion foods in Korea. The word “jjampong” comes from the Japanese word for “mix”, and the Chinese immigrants in Japan supposedly created the dish. However, it has become well-renowned in Korean-Chinese cuisine. Here is an easy to make recipe.

Ingredients:

2 oz shrimp

2 oz squid

2 oz clams

2 oz mussels (optional)

¼ zucchini

2 oz cabbage

1 yellow onion

½ dried wood ears mushrooms

1 green onion

3 tbs red hot pepper powder

1 tbs red hot pepper oil

½ cup vegetable oil

8 cups chicken broth

1 tsp salt

pinch black pepper

1 1/2 tsp of minced garlic

1 ½ tsp minced ginger

1 lb udon noodles

Preparation:

Soak the mushrooms in cold water for about 20 minutes. Wash and cut into smaller pieces along with the vegetables. In a pre-heated pot sauté the ginger, seafood, vegetables and mushrooms with oil and 2 tbs of red pepper powder for about eight minutes. Add the chicken broth, minced garlic, another tbs of red pepper powder, red pepper oil and then season with salt and black pepper gradually. Let it boil on medium heat for about ten minutes. Cook and rinse the noodles in cold water. Strain well. Place them in a bowl and pour the spicy soup over the noodles. Garnish with chopped green onions. Enjoy!