Jjamppong (Korean Spicy Seafood Noodle Soup)

Jjamppong (Korean Spicy Seafood Noodle Soup) Ingredients

4 tbsp vegetable oil (or Korean chilli oil)4 tbsp gochugaru (Korean chilli flakes) or any other kinds1&1/2 tsp garlic (grated)1&1/2 tsp ginger (grated)2 tbsp scallion (white parts only)1 cup onion (sliced)1 cup zucchini (sliced)1 cup carrots (sliced)1 cup cabbage (thinly shredded)1 tbsp rice vinegar2 tbsp soy sauce5 cups fish stock (homemade or bouillon cubes)1/2 tsp salt (to taste)1/4 tsp ground black pepper (to taste)8 large prawns20 mussels or clams2 cups squid or calamari rings2 crabs or crayfish (halved)300 g dried or fresh noodles of choice (cooked according to package instructions for dried noodles or blanched in hot water for fresh)1 tsp sesame oil (divided)1/2 tsp toasted sesame seeds (divided)2 tbsp scallion (green parts only, julienned)

Steps

Heat oil in a large pot on medium low.When hot, add chilli flakes, garlic, ginger, scallion & onion, sauté till onion turns translucent (stirring continuously to prevent chilli from burning)Add the vegetables, cook for 2 mins then increase heat to medium high.Add rice vinegar, soy sauce, stock, salt & pepper, bring to a boil.Add seafood, bring to a boil & maintain a gentle simmer (do not overcook seafood)While the soup is boiling, cook noodles, drain & set aside.Taste soup to adjust seasoning & remove from heat when seafood is cooked to desired doneness.Divide noodles, soup, seafood & vegetables between 4 bowls, garnish with sesame oil, seeds & scallion then serve immediately.