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Jjamppong Spicy Korean Seafood Ramen


  • Author: Kevin Lee

Ingredients

Scale
  1. 1/4 onion
  2. 1/2 small carrot
  3. 1/2 zucchini
  4. 3 oz napa cabbage
  5. 23 fresh shiitake mushrooms
  6. 2 scallions
  7. 3 oz fatty pork (or pork belly)
  8. 46 littleneck clams
  9. 46 mussels
  10. 46 shrimps
  11. 3 oz squid
  12. 1 tbsp ginger
  13. 1 tbsp garlic
  14. 1 tbsp Gochugaru Korean Chile Flakes (we used Mother In Law’s Kimchi brand)
  15. 1 tbsp avocado oil
  16. 1 tbsp soy sauce
  17. salt and pepper
  18. 5 cups of chicken stock
  19. 1 serving of immi ramen noodles

Instructions

Vegetable Prep

  1. Cut ¼ onion into thin slices
  2. Cut ½ of a carrot into thin 2” length slices
  3. Cut ½ of the zucchini into thin 2” length slices
  4. Cut ⅓ of the napa cabbage into thin 2” length slices
  5. Cut 2 shiitake mushrooms into thin slices
  6. Cut 2 scallions into slices
  7. Mince 1 tsp of ginger
  8. Mince 1 tbsp of garlic

Meat Prep

  1. Cut the pork belly into thin slices
  2. Cut squid into thick slices
  3. Soak mussels and clams in salt water to clean

Broth

  1. Heat a wok over high heat
  2. Add 1 tablespoon of oil
  3. Add minced ginger
  4. Add minced garlic
  5. Add sliced scallion
  6. Add 1.5 tablespoons of gochugaru
  7. Add 1 tablespoon of soy sauce and stir fry for a minute
  8. Add the sliced pork and stir-fry for 2 minutes
  9. Add in the onion, carrot, cabbage, zucchini, and mushrooms
  10. Pour in 5 cups of chicken stock
  11. Add the clams first, then the mussels, then shrimp, and squid last
  12. Add salt and pepper to taste
  13. Add in your noodles of choice. We love immi’s low carb, high protein ramen noodles

Assembly

  1. Ladle the broth into a serving bowl
  2. Add extra gochugaru flakes
  3. Enjoy!