Jjamppong (Spicy Seafood Noodle Soup)
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Ingredients
- 400 g udon noodles
- 200 g raw king prawns, peeled
- 150 g cleaned squid rings
- 200 g fresh mussels, cleaned and debearded
- 150 g cabbage
- 1 onion, sliced
- 3 garlic cloves
- 2 tbsp gochugaru (korean chilli flakes)
- 1 tbsp vegetable oil
- 900 ml fish or vegetable stock
Nutrition (per serving)
- Calories
- 308 kcal
- Protein
- 23.8 g
- Carbohydrate
- 37.9 g
- of which sugars
- 4.6 g
- Fat
- 5.7 g
- of which saturates
- 0.7 g
- Fibre
- 4 g
- Salt
- 2.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and stir-fry the onion, garlic and cabbage for 3-4 minutes.
- 2
Stir in the gochugaru and fry for 1 minute.
- 3
Pour in the stock and bring to the boil.
- 4
Add the mussels and squid and simmer for 3 minutes, then add the prawns and simmer for 2-3 minutes until pink and cooked through and all the mussels have opened, discarding any that stay closed.
- 5
Meanwhile, cook the udon noodles according to the packet instructions, then drain.
- 6
Divide the noodles between bowls and ladle over the spicy soup and seafood to serve.
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