Spicy Seafood Noodle Soup

Name: Spicy Seafood Noodle Soup (Jjambbong)
Cuisine: Korean
Ingredients: 1 (240 ml/8 fl oz) bottle clam juice; 8 large dried anchovies (myulchi), head and guts removed; 8 large dried anchovies (myulchi), head and guts removed; 3 dried shiitake mushrooms; 1 (10 cm/4 in long) piece dried kelp (dashima); 1 (10 cm/4 in long) piece dried kelp (dashima); 350 g (12 oz) fresh Chinese-style wheat noodles (jjajangmyun); 350 g (12 oz) fresh Chinese-style wheat noodles (jjajangmyun); 4 squid bodies, rinsed and patted dry; 3 tbsp vegetable oil; 6 large cloves garlic, grated or finely chopped; 4 spring onions, cut into 5 cm (2 in) pieces; 3 tbsp gochugaru (Korean chilli flakes); 3 tbsp gochugaru (Korean chilli flakes); 2 tbsp soy sauce; ½ tbsp grated peeled fresh ginger; 115 g (4 oz) pork tenderloin, thinly sliced; 1 carrot, cut on an angle into 1 cm (½ in) slices; 5 large Chinese cabbage leaves or Korean cabbage leaves, cut into 1 cm (½ in) slices; 5 large Chinese cabbage leaves or Korean cabbage leaves, cut into 1 cm (½ in) slices; ½ small courgette, halved lengthways and cut into 1 cm (½ in) slices; ½ small onion, thinly sliced; 5 shiitake mushrooms, destemmed and cut into 1 cm (½ in) slices; 1 dozen littleneck clams, cleaned; 8 mussels, cleaned and debearded; 8 large prawns, peeled and deveined; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; Toasted sesame oil; Handful of fresh chives, cut into 2.5 cm (1 in) pieces

Jjambbong

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

This very brothy Korean-Chinese soup can easily be stretched to serve six – just bulk it up with more noodles, seafood and veggies. Don’t be intimidated by the long ingredients list; it’s really an easy dish to put together and the denouement is divine!

Ingredients

Stock

1 (240 ml/8 fl oz) bottle clam juice
½

Asia
China
Korea
Soup
Pasta

Method

FOR THE STOCK: In a medium saucepan, combine the clam juice, onion, dried anchovies, mushrooms, kelp and 2.3 litres (4 pints) water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 30 minutes. Pass the anchovy stock through a fine-mesh sieve into a large bowl and discard the solids. Set the stock aside.

FOR THE SOUP: Cook the noodles accordi