Spicy seafood and meat mixed noodle soup (Jjamppong: 짬뽕)

Summary by Krater

Maangchi demonstrates how to make spicy Korean seafood and meat mixed noodle soup (jjampong) from scratch, including making a rich anchovy and kelp stock, prepping and stir-frying vegetables and meat with hot pepper flakes, simmering seafood, and boiling thick wheat noodles.

From the video

Answers: How do you make Korean spicy seafood noodle soup (jjampong) at home?

• Korean spicy seafood noodle soup
• Jjampong recipe
• Anchovy and kelp stock making
• Stir-frying vegetables and meat with hot pepper flakes
• Preparing seafood for jjampong

Ingredients

• 1 oz dried anchovies
• 1 oz dried kelp
• 12 cups water
• 1 bunch large green onion (daepa)
• 2 oz leek
• 4 oz bok choy
• 3 oz cabbage leaves
• 4 oz onion
• 1 lb total with green vegetables carrots
• 8 small mussels
• 2 per person shrimp
• 4 oz squid
• 1 cup small clams
• 1 package thick wheat noodles
• 4 oz beef
• 2 tbsp + 3 tbsp hot pepper flakes
• 1 tsp sesame oil
• 1 tbsp garlic
• 1 tbsp ginger
• 1 tbsp fish sauce
• 1 tsp salt
• null danmuji

What it concludes

• Using large anchovies with heads and intestines removed creates a better stock.
• Stir-frying hot pepper flakes with oil creates a smoky flavor for the soup.
• Using small-to-medium mussels prevents the broth from becoming overly large and tough.
• Rinsing cooked noodles in cold water makes them chewy.