Jjamppong (Spicy Seafood Noodle Soup)

Step 1 of 6Bloom 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.