A spicy Korean seafood noodle soup, bursting with flavour!
INGREDIENTS
FOR THE VEGETABLES:
-
½ onion thinly sliced
-
½ small carrot, thinly sliced into discs
-
½ courgette, thinly sliced into discs
-
2 leaves of green cabbage cut into lengths
-
2 spring onions, chopped
-
1 teaspoon minced ginger
-
1 tablespoon minced garlic
-
2 tablespoons gochugaru (Korean chili pepper flakes)
-
1 tablespoon oil
-
1 tablespoon soy sauce
-
salt and pepper
-
5 cups chicken stock
-
1 sachet dried sardine dashi stock
-
2 servings 12 – 14 ounces fresh jajangmyeon/udon noodles
FOR THE MEAT AND SEAFOOD
-
100g fatty pork
-
4 to 6 clams
-
4 to 6 mussels
-
4 to 6 prawns
METHOD
-
Cook the noodles until soft, with a bite. Place them in a bowl of cold water and set aside for later.
-
Chop your veg and clean the seafood several times, making sure all the grit and stringy bits are removed. Devein the prawns, but keep the shell on.
-
Blanch the pork in boiling water to get rid of fatty impurities, set aside.
-
Heat a wok or a large pot over high heat. Add the oil, ginger, spring onion, onion, carrot, cabbage and courgette. Stir fry for a minute and then add the gochugaru. Mix well and cook for 2 minutes, until the veg has softened slightly.
-
Pour in the chicken stock and dashi, along with the pork, and boil until the vegetables are completely cooked.
-
Remove the pork and veg, and add the seafood starting with the prawns, which require more time to cook, followed by the mussels and clams. Give them around 3 - 4 minutes to cook through. Remove the seafood and taste the stock. If it needs a bit more salt, add the soy sauce.
-
Slice up the pork.
-
Place a serving of the noodles in a large soup bowl and place the seafood, meat and veg on top.
-
Ladle the soup over everything and enjoy.