Korean spicy noodle soup with seafood

soups 552 Last Update: Aug 01, 2021 Created: Aug 01, 2021 0 0 0
Korean spicy noodle soup with seafood
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 35 mins
  • Calories: -
  • Difficulty: Easy
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Also known in China and Japan, this traditional soup is called Jumpong. Spicy broth with ginger, garlic and soy sauce, shrimp, mussels, shellfish and squid, as well as udon noodles - this dish will appeal to all seafood lovers.

Ingredients

Directions

  1. Cut the courgettes into thin slices. Wash the mushrooms, remove the stems and cut thinly. Chop the cabbage and onions.
  2. Chop the garlic and ginger. Peel mussels, clams, and shrimp.
  3. Heat a large, deep saucepan over low heat. Add butter, chili flakes, garlic, ginger and chopped green onions. Fry, stirring occasionally, for 1-2 minutes.
  4. Bring the heat to medium and add the zucchini, mushrooms, cabbage, and onions to a saucepan. Simmer until soft for 1-2 minutes.
  5. Add mussels, clams, shrimp and squid or octopus rings to the vegetable mixture, stir.
  6. Pour in rice wine, soy sauce and water. Cook the soup, covered, for about 8 minutes.
  7. Meanwhile, cook the noodles. Dip it in boiling water and cook for 7-9 minutes.
  8. Then drain and rinse the noodles slightly in cold water.
  9. Season the soup with salt and black pepper. Add spinach and cook for about 1 minute.
  10. Add equal parts seafood, broth and noodles to serving bowls.

Korean spicy noodle soup with seafood



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 35 mins
  • Calories: -
  • Difficulty: Easy

Also known in China and Japan, this traditional soup is called Jumpong. Spicy broth with ginger, garlic and soy sauce, shrimp, mussels, shellfish and squid, as well as udon noodles - this dish will appeal to all seafood lovers.

Ingredients

Directions

  1. Cut the courgettes into thin slices. Wash the mushrooms, remove the stems and cut thinly. Chop the cabbage and onions.
  2. Chop the garlic and ginger. Peel mussels, clams, and shrimp.
  3. Heat a large, deep saucepan over low heat. Add butter, chili flakes, garlic, ginger and chopped green onions. Fry, stirring occasionally, for 1-2 minutes.
  4. Bring the heat to medium and add the zucchini, mushrooms, cabbage, and onions to a saucepan. Simmer until soft for 1-2 minutes.
  5. Add mussels, clams, shrimp and squid or octopus rings to the vegetable mixture, stir.
  6. Pour in rice wine, soy sauce and water. Cook the soup, covered, for about 8 minutes.
  7. Meanwhile, cook the noodles. Dip it in boiling water and cook for 7-9 minutes.
  8. Then drain and rinse the noodles slightly in cold water.
  9. Season the soup with salt and black pepper. Add spinach and cook for about 1 minute.
  10. Add equal parts seafood, broth and noodles to serving bowls.

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