dinner · dairy-free
Jjamppong
Korean-Chinese spicy seafood and pork noodle soup with chili oil and vegetables.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy, crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Make chili oil by stirring gochugaru into hot oil with scallions and garlic.
-
2
Stir-fry pork and vegetables in it over high heat until the pork is cooked through, 63°C (145°F).
-
3
Add seafood, soy and oyster sauce; cook until the shrimp and squid turn opaque and the mussels open, discarding any that stay shut.
-
4
Pour in stock and simmer 5 minutes.
-
5
Pour over cooked noodles.
