Seafood Jjampong (Korean Spicy Seafood Noodles)

Name: Seafood Jjampong (Korean Spicy Seafood Noodles)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Mains
Ingredients: 700 g Frozen Seafood (thawed prawns, mussels, clams and more); 2 Packets Udon or Ramen Noodles; 1/2 PASAR Carrot (julienned); 1 cup Fresh Wood Ear Mushrooms (if dried, boil for 1-2 mins and drain before using); 1/4 White Cabbage (sliced thinly); 1/2 Onion (sliced thinly); 4 cloves CHEF China Garlic (minced); 1/2 tsp PASAR Old Ginger (prepacked), minced; 1/2 cup Spring Onions (white part only); 2 Tbsp FairPrice Canola Oil; 1 Tbsp Oyster Sauce; 1/2 Tbsp FairPrice Dark Soy Sauce; 1/2 Tbsp FairPrice Light Soy Sauce; 2 Tbsp Gochugaru (Korean hot pepper flakes); 1 Tbsp Chicken Stock/Powder (add more according to your taste preference); 2 Tbsp Shaoxing Wine; 1 L Water; Salt and white pepper, to taste; 1 Spring Onion (green part only); Red Chillies (deseeded and sliced thinly); Kimchi (optional)

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Level

easy

Cooking

15 min

Preparation

10 min

Ingredients

Servings

Frozen Seafood (thawed prawns, mussels, clams and more)	700 g
Packets Udon or Ramen Noodles	2
PASAR Carrot (julienned)	¹⁄₂
Fresh Wood Ear Mushrooms (if dried, boil for 1-2 mins and drain before using)	1 cup
White Cabbage (sliced thinly)	¹⁄₄
Onion (sliced thinly)	¹⁄₂
CHEF China Garlic (minced)	4 cloves
PASAR Old Ginger (prepacked), minced	¹⁄₂ tsp
Spring Onions (white part only)	¹⁄₂ cup
FairPrice Canola Oil	2 tbsp
Broth Mix
Oyster Sauce	1 tbsp
FairPrice Dark Soy Sauce	¹⁄₂ tbsp
FairPrice Light Soy Sauce	¹⁄₂ tbsp
Gochugaru (Korean hot pepper flakes)	2 tbsp
Chicken Stock/Powder (add more according to your taste preference)	1 tbsp
Shaoxing Wine	2 tbsp
Water	1 l
Salt and white pepper, to taste
Garnish
Spring Onion (green part only)	1
Red Chillies (deseeded and sliced thinly)
Kimchi (optional)

How to cook

Stir fry the vegetables

Heat the canola oil in a pan on medium heat. Stir fry the garlic, ginger and spring onions until fragrant.
Increase the heat, then add the carrot, onion, cabbage and wood ear mushrooms. Keep stir frying until well combined.
Add the Korean hot pepper flakes and fry it quickly, ensuring that it never burns or it'll become bitter. Pour in the oyster sauce, as well as the dark and light soy sauce. Add the chicken stock or powder, Shaoxing wine, and water.

Add the frozen seafood and noodles

Bring the entire mixture to a boil. Add frozen seafood and simmer for 5 mins until it is just cooked through.
Cook the udon or ramen noodles in a separate pot according to the package instructions. Drain and rinse the noodles in cold water.
Add the cooked noodles and seafood to a bowl. Pour in the broth; garnish with spring onions, sliced red chillies, and some kimchi if you'd like to serve!