All-Fish-Seafood-Recipes.com

Serves/Makes: 3 - 4

Ingredients:

• 15 mussels (hong hap), cleaned
• 15 small shrimps, cleaned
• 2/3 cup squid, cleaned, sliced
• 1 Korean dried anchovy (myeol chi) pack (6 - 8 dried anchovies)
• 1/3 cup carrot, sliced
• 8 kelp (2 x 2 inch)
• 9 stone ear mushrooms (SeoGi BuSut), sliced
• 2/3 cup cabbage, sliced
• 1 onion, sliced
• 1 handful spinach
• 1 red hot pepper, chopped
• 1 green hot pepper, chopped
• Thick fresh (or frozen) noodles for Jjambbong
• 6-7 cups water
• 1/2 tablespoon minced garlic
• 3 tablespoons red pepper powder
• 2 tablespoons cooking wine
• 4 tablespoons hot pepper oil
• 4 tablespoons soup soy sauce
• 2 pinches black pepper
• A little salt to taste (optional)

How to cook Korean Spicy Seafood Noodle Soup:

• In a large pan, add water, dried anchovies, and kelp. Once it starts to boil, boil it for 5 minutes on medium. (The broth is always an important part in making good Korean soups.)
• Meanwhile, clean and cut the vegetables. Prepare the seafood: Wash mussels, remove the skin and organs of shrimp, cut squid to bite sized pieces.
• After 5 minutes, remove the kelp from the broth. Boil 10 more minutes, and then remove the anchovvies. Keep the temperature on medium.
• In a heated pan, add hot pepper oil and minced garlic together for 10 seconds on high.
• Pour the broth into the pan. Add the cabbage, onion, and carrot. Add the seasonings: red pepper powder, cooking wine, soup soy sauce, black pepper.Boil for about 7 minutes on medium high.
• While the soup is boiling, let’s boil the water for the noodles. Follow the instruction for the noodles you have. In the boiling water, add the noodles and cook for about 7 minutes.
• After boiling the soup for 7 minutes, add the prepared seafood: shrimp, mussels, and squid.
• Once, it starts to boil, add the mushrooms and spinach. Boil for 5 more minutes on high. (If you have dried mushrooms, soak them in the water until they become soft, and then cut them into bite sized pieces.)
• When the soup is almost done cooking, add the peppers and green onions. Cook 1 more minute and then turn off the heat.
• By this time, your noodle will be done. Rinse the noodles in cold water several times.
• To serve Jjambbong place some noodles in a bowl, then pour the soup with seafood and vegetables on top.

Comments:

The Korean name for the Spicy Seafood Noodle Soup recipe is Jjambbong or Jjamppong. Jjambbong is a dish that consists of cooking vegetables and different seafood with chilies to form a red soup. Noodles are added to this soup and then eaten together with the vegetables and seafood. The origins of jjambbong are not as clear those of jajangmyeon. There are many stories, but the best known account states that, like jajangmyeon, it was not created in China itself. The first jjambbong dish was created in Nagasaki, Japan by a Chinese immigrant. It was not the same jjambbong we know, however. The soup of the original jjambbong was white. When many people started migrating to Korea around the early 1900s, these Chinese-Japanese immigrants naturally brought with them their food culture. This included jjambbong. The white jjambbong they brought with them eventually evolved into the red jjambbong to suit our Korean tastes better.

Hints:

Choose fresh mussels with shells tightly closed, before cooking.
Slightly opened-up mussel shells can only be eaten if the shells tightly close-up when lightly tapped-on.
An open-up shell means that mussel is dead and therefore can be toxic throw it away.

This recipe for Korean Spicy Seafood Noodle Soup serves/makes: 3 - 4

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Main Ingredient: Seafood Mix
Preparation Method: Soups/Chowders
Cuisine: Korean