← Nouns Cooking · Korean

Ingredients

• 3 tbsp Vegetable oil
• 4 cloves Garlic, chopped
• 1 tsp Ginger, grated
• 2 Spring onion, chopped
• 150 g pork loin or shoulder, thinly sliced
• 3 tbsp Gochugaru (Korean chilli flakes)
• 1 Onion, sliced
• 200 g Cabbage, sliced
• ½ Carrot, cut into thin strips
• 1 Courgette (zucchini), halved and sliced
• 1.5 l chicken stock
• 2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 300 g mussels or clams, scrubbed
• 1 medium squid, cleaned, sliced into rings
• 200 g raw prawns, peeled
• salt and pepper, to taste
• 800 g fresh thick wheat noodles (jjamppong noodles or udon)

Method

1. Heat the oil in a large pot over medium heat. Fry the garlic, ginger and spring onion for 1 minute until fragrant, then add the pork and cook for 2 min until it loses its pinkness.
2. Stir in the gochugaru and fry for about 30 seconds, until the oil turns red. Keep the heat moderate so the chilli does not scorch.
3. Turn the heat to high, add the onion, cabbage, carrot and courgette and stir-fry for 3 min, until slightly charred at the edges. This gives the broth its smoky flavour.
4. Pour in the stock with the soy and oyster sauces, bring to the boil and simmer for 5 min.
5. Add the mussels, squid and prawns and cook for 3–4 min, until the mussels open and the prawns turn pink. Throw away any mussels that stay shut. Season with salt and pepper.
6. Meanwhile cook the noodles in a separate pot following the packet, drain and rinse briefly. Divide between big bowls and ladle the soup and seafood over the top.

Tips

• Contains shellfish and wheat. For an even smokier broth, use a wok and let the vegetables really catch.
• Thin dried noodles or even spaghetti work if you cannot find fresh ones.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee FutureDish