Jjamppong (Korean Spicy Seafood Noodle Soup)
This Korean soup is hot in many senses – both in temperature and general heat – and typically consists of a seafood, garlic and gochugaru (red pepper powder) broth. An array of vegetables are also typically featured in the dish, including onions, bell peppers and, in traditional preparations, cloud ear fungus. The noodles are commonly composed of wheat flour.
“Needless to say, one of the best things about making homemade Korean spicy seafood noodle soup is that you actually get to eat a decent amount of seafood,” writes Sue Pressey, the blogger, photographer and cook behind food blog My Korean Kitchen. “Typically a restaurant version doesn’t include much of it. If I’m lucky I would get one mussel and one shrimp! But my recipe provides a very generous amount of seafood and I think that makes a difference in the soup quality.”
Explore Pressey’s recipe for Jjamppong here: https://mykoreankitchen.com/korean-spicy-seafood-noodle-soup/
