Wednesday, January 26, 2011

Korean Spicy Seafood Noodle - (Jjambong)

Korean Spicy Seafood Noodle - (Jjambong)
Serves 2-3.


2 individual packages of udon (the package contained 3 servings)
4 1/2 c. water -or- you can omit the water, kelp and dried anchovies for 4 1/2 c. of mussle broth
3 pieces of dried kelp
4 pieces of dried anchovies
1-2 T. korean hot pepper flakes
1-2 T. hot chili oil
1-2 garlic, minced
1 T. soysauce
1 T. mirin
1 T. fish sauce, to taste
1 t. seasoning sauce
3-5 bundles of boy choy, trimmed and seperated
1/4 c. cabbage, chopped
5 baby carrots, sliced diagonally
less than a quarter of half an onion, sliced
8 mussles, scrubbed and cleaned
3 button mushrooms, sliced
1 small squid, sliced into strips
8 large shrimps, deveined and shelled, but leaving the tails on -(optional)


1.  To make the broth, in a medium pot boil 4 1/2 c. of water with the dried anchovies and kelp pieces.  Boil for 10-15 minutes on medium high.  Remove the kelp and anchovies.  Set the broth aside in a large bowl for later.  What I used was 2 1/2 cups of this broth and 2 cups of the mussle broth, which I got from the 2 lb. bag of live mussles I boiled because I couldn't find fresh ones to buy for only 8 pieces, you can save the mussle broth for other future dishes.

2.  In the same medium pot over high heat add 1-2 T. of hot chili oil and garlic, cook for 8 seconds.  Then pour the 4 1/2 c. of broth into the pot, add the chopped onion, cabbage and carrots, cook for 5 minutes.  Adjust the heat to medium-high and add the korean hot pepper flakes, hot chili oil, mirin, soysauce, seasoning sauce and fish sauce, boil for another 5 minutes.

3.  In the meantime cook the udon noodles in hot water according to instructions.  The ones I had you only had to cook for 2-3 minutes.  Once you finish cooking the noodles, drain and rinse them with cold water.  Seperate the noodles into bowls and set aside.

4.  After boiling the soup for 5 minutes, add the seafood ingredients: squid, mussles and shrimp, cook for 5-8 minutes.  Add the mushrooms and bok choy, boil for 3 minutes or until the vegetables have soften.  Serve the seafood broth over the udon noodles.  Perfect for a chilly night!



aki! said...

The mussles in this look like they're to die for. Might be a bit too complicated for me though. Haha.

Kim said...

Hi aki! :) Thanks for dropping by! Thanks, yea it may seem like a lot of work, but it was worth it :D

Ally said...

The looks like the perfect winter dish. YUM!!

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