Champong

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Korean spicy seafood noodle soup
Ingredients
1 pkg fresh egg noodles
60 grams pork, thinly sliced
60 grams squid, cleaned and thinly sliced
8 small shrimp, peeled and deveined
6 mussels, scrubbed
5 dried black mushrooms
1/2 onion, sliced
1/2 carrot, cut into match-stick pieces
1/4 Chinese (napa) cabbage, cut into 1x2 in pieces
2 green onions, cut into 2 inch pieces
2 red chili peppers, seeded and sliced
1 tsp ginger, minced
1 tsp garlic, minced
2 Tbsp olive oil
7 cups chicken broth
2 Tbsp soy sauce
salt & pepper, to taste
1/2 Tbsp red chili pepper flake (opt for spicy)
 
Directions
1. Soak mushrooms in warm water for 30 minutes. Drain. Slice and set  aside.
2. Bring mussels and water to a boil in a pot.  Cover, reduce heat to low, and cook for 5 minutes or until shells open.
Lift out mussels and set aside.  Do not throw away the liquid.  Add it to chicken broth to make 7 cups total
liquid.
3. In a large pot of boiling water, cook noodles al dente.  Drain well and set aside.
4. Add olive oil to a wok or frying pan.  Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. For spicier taste, add the red chile flake.
Add pork and stir-fry.
Add shrimp, squid, and mussels.  Stir-fry.
Add onions, carrots, red chili pepper, and green onions.  Stir-fry.
Add cabbage and chicken broth mixture and bring to a boil.
Reduce heat to med-low and let simmer.
Add soy sauce.  Add S&P to taste.
5. Place noodles in a large soup bowl.  Pour hot soup mixture over noodles.
 
Categories:
Meal   DinnerCuisine   Korean
Cooking Method   Stir FryMain Ingredient   Shellfish
Style   One Dish MealsPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes




booboorooboo

Member since Nov 2008

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