Ingredients
Method
- Bring a large pot of water to a boil. Add the Korean fresh noodles and cook for 2 minutes, or until just al dente. Drain the noodles and set aside.
- Heat the cooking oil in a large wok or pot over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the onion and sauté for another 2-3 minutes, until slightly softened.
- Stir in the gochujang and gochugaru, and cook for 1-2 minutes, allowing the flavors to meld.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the seafood (shrimp, clams, squid, and scallops) and cook for 5-7 minutes, until the clams open and the seafood is cooked through. If using clams, discard any that remain closed after cooking.
- Gently add the cooked noodles into the pot and stir to combine. Cook for another 2-3 minutes, ensuring the noodles absorb the spicy broth.
- Taste and adjust for seasoning if needed.
- Serve immediately in large bowls, garnished with green onions or sliced chili if desired.
Notes
You can substitute Korean fresh noodles with egg noodles if unavailable.
Ensure live clams are properly cleaned before cooking.
Adjust the amount of gochujang and gochugaru to suit your spice preference.
Jjamppong is best served freshly made but can be reheated in a pot with a splash of broth to restore the consistency.
Ensure live clams are properly cleaned before cooking.
Adjust the amount of gochujang and gochugaru to suit your spice preference.
Jjamppong is best served freshly made but can be reheated in a pot with a splash of broth to restore the consistency.