Jjampong (Seafood Soup)

Jjampong (Seafood Soup) Ingredients

400 gr dried noodles2 tbsp oil1 1/2 tbsp minced garlic1 tbsp minced ginger

Stock

50 gr dried anchovies25 gr dried seaweed2 tsp Dashi stock powder12 cups water

Vegetables

4 green onions, cut into 2”1 onion, wedged1 carrot, julienned1 cup chopped shiitake mushroom150 gr napa cabbage, chopped1 medium zuccini, julienned

Protein

400 gr mussels, washed10 large shrimp, deshelled250 gr squid, cut into rings100 gr beef, thinly sliced3-4 large scallops

Seasonings

6 tbsp gochugaru1 tbsp sesame oil2 tbsp gochujang2 tbsp fish sauce1 tbsp soy sauce1 tsp salt1/2 tsp white Pepper1 tsp msg

Steps

Boil water in a pot, add in dried anchovies, seaweed and dashi stock powder, boil over high heat for 20 mins, then low heat for 15 mins moreMeanwhile Prepare the vegetables and proteinsStrain stock into a bowl or cups, you will get 7 cups of stocksHeat oil in a wok or large deep pan, saute garlic and ginger until golden, add sliced beef, stir fry for a min then add 1/2 a portion of the gochugaru, stir fryNext add in vegetable, and remaining gochugaru Stir and add gochujang sauce, soy sauce, fish sauce, salt, msg and pepper Stir fry until the all vegetables are softenAdd in stock, bring it to a boil Add the remaining proteins, And cook for 10 mins with lid onMeanwhile, cook noodle according to packageUncover the soup and drizzle sesame oil Off the heat Serve the soup, with the noodle