The BEST Jjamppong Korean Seafood Noodle Soup!

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Put the cooking oil, chopped garlic, ginger and green onion in a cold wok or large pot. Heat over medium, stirring, until fragrant, about 2 to 3 minutes.
2. Turn the heat up to high. Add the pork, cabbage, onion, carrot and zucchini and stir-fry about 45 seconds.
3. Add the gochugaru and smoked paprika and stir-fry 30 seconds to 1 minute. Drizzle the soy sauce and oyster sauce around the edge of the wok so they scorch and smoke.
4. Stir everything together quickly, then add the chicken stock and shaoxing wine. If using spaghetti, start cooking it now. Bring to a boil.
5. Add the seafood, bring back to a boil and keep it boiling hard until fully cooked, about 2 to 3 minutes. Add the red or green chili if using.
6. Cook the fresh noodles according to the package. Drain, rinse under cold water, then rinse with the hottest tap water to warm them. Drain completely and place in a serving bowl.
7. Pour a generous amount of the seafood soup over the noodles and serve immediately.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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