Spicy Korean-Chinese noodle soup with seafood, vegetables, and tender meats. Bold flavors and satisfying textures.
17 Min
$18.95/serving
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.
18 gram
Scallion
40 gram
Baby shanghai choy
80 gram
Onion
60 gram
Beef
34 gram
Squid
28 gram
Shrimp
180 gram
Fresh noodle
10 gram
Garlic
1 gram
Red pepper
20 gram
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.
Add vegetables.
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.
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