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Jjamppong (Korean Spicy Seafood Noodle Soup)

Sue | My Korean Kitchen
  • 35 minutes
  • Serves 3

INGREDIENTS

6

Littleneck clams

6

Mussels

6

Prawns, large

6

Squid rings

4 1/3 oz

cabbage

1 1/4 oz

brown onion

1 3/4 oz

summer zucchini, summer

20 g

Baby spinach

1 tsp

Garlic

1 tsp

Ginger

20 g

Green onion - white part

3 tbsp

Korean chili flakes

2

Shiitake mushrooms ((50 g / 1.8 ounces)

4 3/4 cups

Korean soup stock

2 tbsp

Soy sauce

450 g

Korean-chinese style noodles, fresh

3

sprinkles Black pepper, ground

1/4 tsp

Sea salt, fine

3 tbsp

Cooking oil

1 tbsp

Rice wine