Spicy mixed seafood ramen

Name: Spicy mixed seafood ramen
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Serves 2
Cuisine: Korean
Ingredients: 2 Chinese leaves/Chinese cabbage, roughly chopped; 50 g/2 oz carrot, peeled and roughly chopped; 5 ml/1 tsp mirin or rice wine; salt, to taste; light soy sauce, to taste; 2 garlic cloves, peeled and finely sliced; 1 dried chilli, shredded; 30 ml/2 tbsp Korean chilli powder; 5 ml/1 tsp grated fresh root ginger; 750 ml/1¼ pints/3 cups pork stock or other stock; 200 g/7 oz fresh udon or ramen noodles; ½ onion, peeled and roughly chopped; 90 g/31/2 oz squid, cleaned; 15 ml/1 tbsp vegetable oil; ½ leek, sliced; 50 g/2 oz bamboo shoots, sliced; 50 g/2 oz pork loin; 50 g/2 oz mussels, cleaned (discard any that do not open); 50 g/2 oz prawns/shrimp

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 5

Appears in

Ramen

By Heather Whinney

Published 2018

About

Jjampong is a spicy, garlic-infused seafood stew that makes a real statement for a special occasion. Thick Japanese udon noodles or ramen noodles are added to a rich broth, which is flavoured with characteristically Korean seasonings.

Ingredients

For the base

750 ml/1¼ pints/3 cups pork stock or other stock

Method

Slice the pork thinly, put it on a plate and set aside. Prepare the seafood: clean the mussels, peel and devein the prawns, and slice the squid into 2cm/¾in pieces.
Coat a large saucepan or wok with the vegetable oil and place over a high heat. When hot, put in the sliced leek and add the sliced dried chilli, garlic and ginger from the tare. Stir-fry until the