Spicy Korean-Chinese noodle soup with seafood, vegetables, and tender meats. Bold flavors and satisfying textures.
A classic Korean-Chinese spicy noodle soup, brimming with a medley of seafood, vegetables, and tender meats. The rich broth, infused with fiery spices, delivers a delightful kick. Savor the harmonious blend of textures and flavors in this comforting and satisfying dish.
Baby shanghai choy
King oyster mushroom
Boil water in a pot.
Add noodle for jjam ppong.
Boil for 4~6 minutes on high heat (if water overflows, add 1 Tablespoon of cold water).
Move noodle to a colander and rinse briefly with cold water.
Leave it aside for the water to drain.
Heat 1 Tablespoon of olive oil in another pot.
Stir on medium heat for 1~2 minutes.
Add sauce, seafood to the pot.
Stir on high heat for 1~2 minutes.
Add 200mL (per serving) of water to the pot.
Bring to boil.
Boil additional 4~6 minutes on medium heat.
Add sliced brisket.
Add 300mL (per serving) of water. Bring to boil.
Boil additional 2~4 minutes on medium-high heat.
Move the noodle from step 1 to a bowl.
Use a ladle to pour the soup and ingredients on top of the noodle.