JJAMPONG (With rice noodles)

Visiting Korea one of my most favourite dishes was their spicy seafood noodle soup. The mixture of spices and lightness of the seafood is always something interesting. Every East Asian cuisine has something similar, but I like Korean the best.

Now I like spicy, but I don't like to overdo it when cooking at home.
So my take on the soup is a bit lighter and with more complimentary flavours.



The ingredients are:

• Non shelled or cleaned prawns or shrimp (for the stock)
• Prawn or shrimp (or some other shellfish of choise)
• Muscles
• Squid
• Cabbage (Chinese, Napa) 
• Flat rice noodles
• Onion
• Garlic
• Hot chilli pepper(fresh is preffered)
• Tomato paste tablespoon
• Paprika powder tablespoon
• Salt
• Rice vinegar tablespoon
• Coriander seeds and greens
• Spring onion
• Olive oil

First prepare the base stock:

• Boil the whole shrimp or prawn in a pot until ready. Add some salt to taste. The proportion of seafood for the broth is no less than 1 to 5. Otherwise it's too diluted.

          Prepare the flat rice noodles separately. As per instructions on the pack. And place them into the serving bowl.
The broth:

• In a hot saucepan add a bit of olive oil and a chopped clove of garlic. Add some broth immediately and let it come to a boil.
• Add the chopped into cubes or cleaned/shelled seafood to the boiling broth.
• Add one or two leafs of cabbage, chopped into squares, and sliced onion.
• Chop the chilli into several pieces and add it to the saucepan. Stir it in.
• Next add the spices: tomato paste, paprika powder, crushed coriander seeds, salt and rice vinegar.
• Leave boiling for a 3 minutes to cook the seafood.

The dish is served in a bowl.
      So get the bowl with the cooked rice noodles and pour the soup onto them.
      Add the shopped coriander greens and spring onion on top and it's ready to be served.

The volume of this dish is defined by the noodles. So one batch of the broth