Jjambbong (Korean-Chinese Spicy Noodle Soup)

Korean Bapsang
19Ingredients
Calories
70Minutes

Ingredients

  • 14 ounces udon noodles (fresh jajangmyeon/)
  • 3 ounces pork (fatty, thinly sliced)
  • 1 ginger piece (thumb-size, julienned)
  • 2 scallions (cut into 2 inch lengths)
  • 1 tablespoon chili pepper flakes (Korean, gochugaru, adjust for your liking)
  • 1 tablespoon oil (vegetable or canola)
  • 1 tablespoon soy sauce
  • salt
  • pepper
  • 1/4 onion (thinly sliced)
  • 1/2 carrot (about 2 ounces, thinly sliced into 2-inch lengths)
  • 1/2 zucchini (about 3 ounces, thinly sliced into 2-inch lengths)
  • 4 ounces cabbage (about 4 ounces, cut into 2-inch lengths, or napa cabbage)
  • 2 dried shitake mushrooms (soaked and sliced thin, optional)
  • 4 littleneck clams
  • 4 mussels
  • 4 shrimp
  • 3 ounces squid (cut into bite sizes, Do not cut squids too small as they shrink a lot when cooked.)
  • 4 cups chicken stock (or anchovy broth, or water)
Read Directions

Reviews(0)

Yummly User