Jjampong is a very popular Chinesestyle Korean noodle soup made with various vegetables and seafood. It is typically served with noodles in it but you may enjoy this soup with rice as well.



Ingredients
1/4 onion
50g / 1.8 ounces zucchini
3 bok choy
1 stalk green onion
1 Button mushroom
1 red chili
Garlic 2 cloves
Nappa cabbage
50g pork, loin
2 cups (500cc) chicken stock, unseasoned
6 clams (200g / 7 ounces)
4 shrimps (120g / 4 ounces)
200g squid (200g / 7 ounces)
1.5 tablespoons Korean chili flakes, gochugaru
2.5 tablespoons soy sauce
Salt to taste(if needed)

Instructions
1. Slice the onion thin and slice the mushrooms into halfinch thick slices. Cut the green onion in half and cut into large 2inch pieces.. Thinly slice the garlic. Cut the zucchini into bitesized pieces. Cut bok choy into 3 to 4 equal parts lengthwise.
2. Add green onion, garlic, and vegetable oil to a wok, and stirfry over medium heat until fragrant. Add pork and continue to stirfry.
3. Add soy sauce and stirfry for about 30 seconds when the pork is halfcooked. Add Korean red chili flakes, and mix being careful not to burn the chili flakes.
4. Add half a cut of broth and let it simmer for 3 minutes. Pour the rest of the broth and place the prepared vegetables into the broth.
5. Higher the heat. When the broth boils, add the shrimp and clams and cook for additional 3 to 5 minutes, until the clams open.
6. Add bok choy and chili for garnish. Turn off the heat.
7. Cook the noodles according to the package instruction. Drain.
8. Place one portion to the bowl. Add the soup to the bowl.
9. Serve hot.

More information
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#spicy food #korean noodle #koreanchinese