Jjamppong

Ingredients

• 10½ ozMixed seafoodSquid, prawns, mussels, clams; thaw frozen seafood completely, rinse, soak and clean shellfish
• 3½ ozporke.g. belly or loin, thinly sliced into bite-sized strips; fried before the vegetables
• 14⅛ ozNoodlesJjajangmyeon, udon or egg noodles; cooked separately, rinsed cold and placed in the bowl
• 4¼ cupsChicken stocksoup base; alternatively anchovy-kelp broth or water
• 3 tbspgochugarutoast briefly in hot oil, adjust heat to taste
• 3½ ozOnioncut into strips or slices
• 3½ ozNapa cabbagecut into bite-sized pieces; green cabbage or bok choy also work
• 2Spring onioncut into lengths or rings; fried with garlic and ginger, greens also for garnish
• 3 clovesGarlicminced, fried in oil
• 1 tspGingerminced, fried in oil
• 2⅛ ozZucchinicut into thin strips or slices
• 1¾ ozCarrotcut into thin strips
• 2Shiitake mushroomsfresh or dried and soaked, sliced (optional)
• 1 tbspSoy sauceadded down the hot wok rim for roasted aroma
• 1 tbspoyster saucefor seasoning the broth
• 2 tbspVegetable oilfor stir-frying; sometimes chili oil
• 1 tspSesame oiltoasted, for finishing (optional)
• 1 tbspRice wineShaoxing or Korean rice wine, added with the stock (optional)
• ⅓ ozDried kelpfor the broth, remove after boiling (optional)
• Saltto taste
• Black pepperto taste (optional)

Method

1. Prep the seafood and porkThaw the seafood completely and rinse it, soak and clean the shellfish, and cut the squid into rings. Slice the pork into thin, bite-sized strips.
2. Cut the vegetables and aromaticsCut the onion into strips, the napa cabbage into bite-sized pieces, and the carrot and zucchini into fine matchsticks. Slice the shiitake (soak them first if dried), cut the spring onions into lengths and set some of the green aside for garnish. Mince the garlic and ginger.
3. Bloom the chili in the oilHeat the neutral oil in a wok or large pot and briefly fry the garlic, ginger and spring onions. Scatter in the gochugaru and let it bloom in the oil for just a few seconds, stirring constantly so it doesn't burn.
4. Stir-fry the pork and vegetablesAdd the pork and stir-fry until it is almost cooked through, then add the onion, napa cabbage, carrot, zucchini and shiitake and stir until the vegetables collapse.
5. Sear the sauces on the wokPour the soy sauce and oyster sauce down the hot rim of the wok and stir through quickly so they pick up a roasted aroma.
6. Add stock and bring to a boilDeglaze with the chicken stock and rice wine, add the kelp and bring to a boil, then lift the kelp back out once it has boiled.
7. Cook the seafood and seasonSlide in the seafood and cook until the mussels and clams have opened and the prawns and squid are done. Season with salt and pepper and round it off with the sesame oil.
8. Boil and rinse the noodlesMeanwhile, cook the fresh wheat noodles in plenty of water until al dente, rinse them under cold water and drain well.
9. Assemble the bowls and serveDivide the noodles between two bowls, ladle over the soup with the vegetables and seafood, scatter with the spring onion greens and serve piping hot right away.

Tips and variations

Instead of chicken stock you can simmer your own broth from dried anchovies and kelp. The pork can be swapped for thinly sliced beef or chicken, or left out altogether. If you want more heat, add cayenne, peperoncini or fresh red chili; alternatively, stir part of the chili flakes into sesame oil and fold that in only at the end. For the vegetables, bok choy, baby spinach or leek work alongside the cabbage, and you can also season with fish sauce or smoked paprika. No noodles in the house? Serve the soup with steamed rice instead.