Jjamppong (Spicy Seafood Noodle Soup)

Method

1. 1
   • vegetable oil 3 tbsp
   • gochugaru 2 tbsp

   Bloom the chilli in oil — Heat the oil in a wide heavy pot over high heat until it shimmers, then pull the pot off the heat and stir in the gochugaru for 20-30 seconds. The oil should flush bright red without the flakes darkening — scorched chilli turns the whole broth bitter.

2. 2
   • napa cabbage 150 g
   • onion 1
   • zucchini 1
   • carrot 1
   • garlic 4
   • fresh ginger 15 g

   Stir-fry the vegetables — Return the pot to high heat, add the garlic, ginger, onion and carrot and stir-fry for 2 minutes, then tip in the cabbage and zucchini and toss until the leaf edges start to wilt and catch a little colour.

3. 3
   • vegetable stock 7 dl
   • soy sauce 2 tbsp
   • salt ½ tsp

   Build the broth — Pour the soy sauce down the hot side of the pot so it hisses, then add the stock and salt. Bring to a rolling boil and let it bubble hard for 5 minutes so the vegetables give up their sweetness to the broth.

   ⏱5 min
4. 4
   • mussels 250 g

   Steam the mussels open — Add the mussels, clamp on the lid and cook for 3 minutes, until they gape open. Discard any that stay shut.

   ⏱3 min
5. 5
   • shrimp 150 g
   • squid 150 g
   • udon noodles 250 g

   Add the seafood and noodles — Slide in the shrimp, squid and udon and cook for 2-3 minutes, just until the shrimp curl and turn pink, the squid rings go opaque and the noodles are heated through and loose. Do not push it further or the squid tightens to rubber.

   ⏱3 min
6. 6
   • udon noodles 250 g
   • spring onion 2

   Bowl up and serve hot — Lift the noodles into two deep bowls with tongs, pile the seafood and vegetables on top and ladle the red broth over. Scatter with spring onion and eat straight away, while the udon is still springy.