Spicy Seafood Noodles Soup, 짬뽕

WHAT'S IN IT?

For 2 people:

50 g Shrimp 새우

50 g Squid 오징어

50 g Clams 조개살

4 Mussels (Optional) 홍합

50 g Pork Belly 삼겹살

1/4 Zucchini 호박

70 g Cabbage 양배추

1 Small onion 양파

30 g Ginger 생강

30 g Bamboo shoot, canned (optional) 죽순

5 Dried wood ear mushrooms (optional) 목이버섯

1 Green onions (optional) 파

2-3 tbs Korean red chill flakes 고추가루

1/4 cup Vegetable oil 식용유

6 cups Chicken broth 닭육수

1/2 tbs Salt 소금

1/4 tsp Black pepper 후추

1/2 tbs Minced garlic

360 g Korean Style Udon noodles (Jjam Ppong Noodles) 짬뽕 국수

For Chicken Broth:

1 Whole Chicken

1 Onion

3 Green onions

1 Ginger root

7 cloves Garlic

15 cups Water

HOW DO I MAKE IT?

Chicken broth:

In a pot, add chicken, water and vegetables (cut into 2-3 inch pieces).

Boil for 45 minutes on medium heat.

Spicy Seafood Noodle Soup:

1. Wash seafood in cold water with a little bit of salt and cut into bite sizes if necessary.

2. Soak dried wood ear mushrooms in cold water for 20 min.

Wash thoroughly and cut into smaller pieces.

3. Wash and julienne all vegetables except bamboo shoot and mushrooms.

4. Cut pork belly into small pieces.

5. Start cooking noodles in boiling water. When cooked, wash in cold water and drain well.

6. Pre-heat vegetable oil in a pot, sauté in the order of ginger, pork, seafood, red chill flakes, vegetables, mushrooms (cook 5 min each before adding the next item) on HIGH heat.

If it gets dry, add more oil.

7. Add 6 cups of chicken broth, add 1/2 tablespoon of minced garlic and season with about 1/2 tablespoon of salt (add gradually tasting it).

8. Bring it to boil and add black pepper.

9. Place noodles in a bowl and pour the soup over it.

10. Place seafood on top and garnish with chopped green onions.

11. It's nice to serve with yellow pickled radish on the side if you have some.

12. Enjoy!