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Spicy Korean-Style Noodle and Seafood Soup (Haemul Jjampong)
Korean haemul jjampong is a fiery noodle and seafood soup with Chinese origins. In our simplified version, we lean on the fermented chili paste called gochujang to lend the broth a reddish hue, depth of flavor and pleasant spice. And as a base for the soup we use basic Japanese dashi, a stock made with kombu (a type of seaweed) and shaved smoked bonito. You can make your own dashi or opt for store-bought instant dashi; look for it sold in a box, bag or jar in the international aisle of the supermarket and prepare it according to package directions. If dashi is not available, two 8-ounce bottles of clam juice plus 3 cups water is a decent substitute. Dried udon is a stand-in for the fresh noodles typically used in jjampong, or if you’re up for it, try 12 ounces homemade Asian wheat noodles. Scallops (or shrimp) are optional in this recipe, but they’re a delicious extra that complement the briny clams and buttery fish.
4 to 6
Servings
Tip
Don’t let the soup wait for the noodles to be done or the seafood will wind up overcooked. Try to time it so the soup and noodles are ready together, but keep in mind that it’s better for the noodles to wait than the soup.
45 minutes
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
12
ounces green cabbage, cut into ½-inch ribbons (about 5 cups)
Directions
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01Bring a large pot of water to a boil. Meanwhile, in a large Dutch oven over medium-high, heat the oil until barely smoking. Add the cabbage, onion and ginger; cook, stirring occasionally, until the vegetables are softened and beginning to brown, 4 to 5 minutes. Add the garlic, gochujang and fish sauce; cook, scraping up any browned bits, until fragrant, about 1 minute. Stir in the clams and add the dashi. Cover and bring to a boil, then reduce to medium and cook, stirring occasionally, until the clams open, about 5 minutes; remove and discard any that do not open.
