Jiamppong (Korean seafood & vegetable noodle soup)

Name: Jiamppong (Korean seafood & vegetable noodle soup)
Yield: 3-4 people
Cuisine: British
Ingredients: 150 g Unsmoked pancetta; 1 Onion; 1 Carrot; 1 quarter Cabbage; 2 Spring onion; 6 cloves Garlic; 300 g Mixed seafood; 2 packs Udon or Korean noodles; 2 Egg; 1.5 Tablespoons Dried seaweed; 2.5 Tablespoons Soy sauce; 2.5 Tablespoons Sake; 1 Tablespoon Sesame oil; 1-1.5 teaspoons Korean chilli paste; 2.5 Tablespoons Korean red pepper powder; 1.5 Tablespoons Oyster sauce; 1 teaspoon Black pepper; 1 teaspoon Katsuo Dashi; 1000 ml Water

Jennifer Su @jennifersu_E

This lovely Korean noodle soup contains the red, spicy seafood- or pork-based broth and is flavoured with gochugaru (chili powder). The other ingredients are various so you can add what ever you get in your fridge. The common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork. Udon noodles is used within this recipe rather than proper Korean noodles but still taste great. 😋😋

Jennifer Su @jennifersu_E

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Ingredients

3-4 people

150 gUnsmoked pancetta
1Onion
1Carrot
1quarter Cabbage
2Spring onion
6 clovesGarlic
300 gMixed seafood
2 packsUdon or Korean noodles
2Egg
1.5 TablespoonsDried seaweed
Seasoning
2.5 TablespoonsSoy sauce
2.5 TablespoonsSake
1 TablespoonSesame oil
1-1.5 teaspoonsKorean chilli paste
2.5 TablespoonsKorean red pepper powder
1.5 TablespoonsOyster sauce
1 teaspoonBlack pepper
1 teaspoonKatsuo Dashi
1000 mlWater

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Steps

1

Heat the frying pan. Add in sesame oil to fry the pancetta and then flavoured by black pepper.
2

Add in all the vegetables (onion, carrot, cabbage, white part of spring onion and minced garlic)
3

Push vegetables aside. Pour in soy sauce and sake and bring them to boil.
4

Add in chilli paste and red pepper powder.
5

Add in water, dried seaweed, oyster sauce and katsuo dashi.
6

Add in mixed seafood, noodles and eggs. Garnish some green spring onion on the top. Enjoy.