Spicy seafood noodle soup

Name: Spicy seafood noodle soup
Yield: Serves 2
Cuisine: Korean
Ingredients: salt; 300 g/11 oz udon or flat wheat noodles; light soy sauce, to taste; 750 ml/1¼ pints/3 cups beef stock; 2 Chinese leaves (Chinese cabbage), roughly chopped; 50 g/2 oz carrot, roughly chopped; ½ onion, roughly chopped; 5 ml/1 tsp mirin or rice wine; 50 g/2 oz bamboo shoots, sliced; 30 ml/2 tbsp Korean chilli powder; 2 garlic cloves, finely sliced; 5 ml/1 tsp grated fresh root ginger; 1 dried chilli, sliced; ½ leek, sliced; 90 g/3½ oz squid; 15 ml/1 tbsp vegetable oil; 50 g/2 oz prawns (shrimp); 50 g/2 oz pork loin; 50 g/2 oz mussels

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Jampong is a spicy garlic-infused stew overflowing with squid, prawns and mussels. Thick Japanese udon noodles are added to the rich, meaty broth flavoured with characteristically Korean seasonings to create an enticing fusion dish. Add a bowl of steamed rice for the perfect quick lunch.

Ingredients

50 g/2 oz pork loin
50 g/2

Asia
Korea
Lunch
Spicy
Soup
Street Food

Method

Slice the pork thinly, and set aside.
Prepare the seafood. Scrub the mussels’ shells with a stiff brush and rinse under cold running water. Discard any mussels that remain closed after being sharply tapped. Scrape off any barnacles and remove the “beards” with a small knife. Rinse well. Hold each prawn between two fingers and gently pull off the tail shell. Twi

Ingredients

Method

Photos