Spicy Seafood Jjamppong with Fresh Noodles

Ingredients

Instructions

1. 1

   Heat vegetable oil in a large pot over medium-high heat. Add garlic and ginger, stir-fry until fragrant.

2. 2

   Add diced onion and stir-fry until translucent.

3. 3

   Stir in gochugaru and gochujang, cook for 1 minute until oil is infused with red color.

4. 4

   Pour in fish stock and bring to a boil.

5. 5

   Add prawns, squid, and clams to the boiling broth.

6. 6

   Add white fish chunks and cook until seafood is nearly cooked through, approximately 3-4 minutes.

7. 7

   Taste broth and adjust seasoning with salt and white pepper.

8. 8

   In a separate pot, bring water to boil and cook fresh noodles until al dente, then drain.

9. 9

   Divide cooked noodles between two bowls.

10. 10

    Ladle the hot spicy seafood broth with all seafood pieces over the noodles.

11. 11

    Drizzle with sesame oil and rice vinegar.

12. 12

    Garnish with spring onion and red chili pepper slices. Serve immediately while piping hot.