Jjamppong

Ingredients

• 2 spring onion (cut into one inch pieces, with extra to garnish)
• 1/2 brown onion (thinly sliced)
• 1 large carrot (cut into matchsticks)
• 1 bok choy bunch (with the root end cut off)
• 1 long red chilli (sliced)
• 50g cabbage (cut into bite size pieces)
• 5 cups dashi stock or anchovy broth
• 1 tbsp soy sauce
• 2 cloves garlic (grated)
• 1 tsp ginger (grated)
• 1/2 tsp S&B La Yu chilli oil
• 1 tbsp sesame oil
• 3 tbsp gochugaru korean chilli flakes (adjust to spice tolerance)
• 2 tsp vegetable oil
• 50g thinly sliced pork
• 6 mussels (whole)
• 6 prawns (whole)
• 2 sand crabs (whole and pre-cooked)
• 4 scallops roe on
• 1 portion Hakubaku udon noodles

Method

1. Start by preparing your mise en place by washing and chopping all of your vegetables according to the ingredient list directions.
2. Prepare the seafood by cutting off the heads of the prawns, devein and rinse. For the mussels, scrub the outer shell to remove any sand and remove the beard. Gently rinse the scallops and crab with water.
3. If using dashi powder, mix your dashi into water according to the packet instructions until dissolved.
4. Mix the S&B La Yu chilli oil, sesame oil and gochugaru in a bowl to form a spice paste.
5. Heat a large pot over a medium to high heat and once the pot comes up to temperature, add your vegetable oil.
6. Once the oil is hot, begin by browning your pork.
7. When the pork is cooked through, remove the pork from the pot and place into a separate bowl off the heat to prevent overcooking.
8. Add more oil to the pot if required. Then add the garlic and ginger to the pot and stir fry for a minute.
9. Add the Gochugaru la yu spice paste and sauté for another minute.
10. Add your carrot, spring onion, brown onion and cabbage and stir fry for around 4 minutes or until the vegetables are beginning to soften.
11. Add the dashi broth and soy sauce to your vegetables and bring to the boil.
12. At this stage, bring a separate pot of water to the boil for cooking the udon noodles.
13. In the main pot, reduce the heat to a simmer and cook your jjamppong vegetables and broth uncovered for around 10 minutes to concentrate the flavour of the broth.
14. Once the second pot is boiling, Begin cooking your Hakubaku udon for around 6-7 minutes (the noodles will cook more once you plate). While Japanese udon noodles are not the traditional noodle for this dish, these udon noodles are much easier to source and will yield fantastic results in your dish!
15. Add the bok choy, cooked pork, mussels and crab to the broth and cover. The mussels will require around a total of 8 minutes to cook. As the crab is already cooked, this will help heat it through.
16. Halfway through cooking the mussels, add the prawns and scallops and cook for the remaining 4 minutes covered.
17. Strain the udon and divide into 2 portions in 2 separate bowls for serving.
18. Remove the broth from the heat and serve straight away. If any mussels are still closed shut at this stage, discard them immediately and do not consume.
19. Add chilli slices and extra spring onion for garnish and finally top with drops of La Yu chilli oil and serve.
20. Enjoy your spicy, comforting bowl of Jjamppong!

Product used in recipe

• Hakubaku - Hakubaku Organic Udon
• S&B - La Yu Chilli Oil