Seafood Soup with Ramen Noodles

Seafood Soup with Ramen Noodles, also known as jjamppong or champong, is a delightful fusion of Chinese and Korean culinary influences. This popular dish has won the hearts of many and is savored across Korea for its soothing blend of noodles, seafood, vegetables, and meat in a flavorful, spicy soup. The name “jjamppong” originates from the Japanese word for “mix,” as the dish is believed to have been created by Chinese immigrants in Nagasaki, Japan. It has since become an essential part of Korean cuisine, enjoyed at various restaurants and homes alike. Jjamppong is versatile, allowing you to customize it with your favorite ingredients, making it a wonderful choice for any meal. Traditionally, you’ll find squid, shrimp, mussels, and a combination of vegetables immersed in an egg or wheat noodle-infused fiery red soup base. Our contemporary version of this classic recipe incorporates instant ramen noodles for added richness, making it even more delightful. So, let’s embark on a culinary adventure and learn how to prepare this delectable Seafood Soup with Ramen Noodles!

INGREDIENTS:

• 4 dried shiitake mushrooms, soaked and thinly sliced
• 6 mussels or clams, scrubbed clean
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh peeled ginger
• 1 tablespoon gochugaru
• ⅓ cup pork, thinly sliced
• 1 small sweet onion, halved and sliced
• ½ medium carrot, julienned
• 1 scallion, cut into 2-inch pieces
• 1 cup napa cabbage, sliced into 1-inch chunks (or substitute bok choy or thinly sliced American green cabbage)
• 1 package uncooked ramen noodles
• 7 cups Anchovy Stock (here), Beef Stock (here), or chicken stock
• 6 medium shrimp, peeled and deveined
• ½ cup squid, cleaned and thinly sliced
• 1 green chile, like Korean or jalapeño, seeded and sliced
• 1 red chile, like Korean or Spanish, seeded and sliced
• 2 tablespoons soy sauce
• 1 teaspoon fish sauce (optional)
• Salt
• Freshly ground black pepper

PREPARATIONS:

1. In a small bowl of room temperature water, soak the mushrooms for one hour.
2. In a stockpot, bring the mussels and 2 cups of water to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 to 10 minutes until the shells open. Discard any mussels that did not open. Set aside the mussels, and reserve 1 cup of the mussel cooking liquid and discard the rest.
3. Heat the vegetable oil in a deep large skillet or large wok over medium-high heat. Add the garlic and ginger and stir-fry for about 1 minute.
4. Add the gochugaru, pork, and onion, and stir-fry for about 2 minutes.
5. Add the carrots and scallion and stir-fry for about 3 minutes. Add the cabbage, ramen noodles, and stock (including the 1 cup reserved cooking liquid) and bring to a boil. Reduce the heat to medium and let simmer for 5 minutes.
6. Add the shrimp and squid and cook for about 1 minute.
7. Add the cooked mussels and mix everything together gently.
8. Gently stir in the soaked and sliced mushrooms, green chile, red chile, soy sauce, and fish sauce (if using), and season with salt and pepper.
9. With a slotted spoon, scoop the ramen noodles into 3 individual soup bowls, and ladle the soup over the top.
10. Serve immediately.

YIELD: Serves 3

SPECIAL INSTRUCTIONS:

• Ensure the mussels and clams are tightly closed before cooking. Discard any that are open, as they may not be safe to consume.
• For a vegetarian version, use vegetable broth instead of the anchovy stock and increase the amount of mushrooms.

TIPS:

• Korean-style Chinese restaurants often serve jjamppong with slices of pickled radish.
• To enhance the flavor, some restaurants simmer the seafood for an extended time. However, be cautious not to overcook the seafood, as it may become tough.

In conclusion, Seafood Soup with Ramen Noodles, or jjamppong, is an exciting and flavorful culinary delight that beautifully showcases the fusion of Chinese and Korean influences. With its comforting mix of noodles, seafood, vegetables, and meat bathed in a spicy and savory broth, it has become a beloved dish enjoyed by people all over Korea. This dish’s popularity can be attributed to its versatility, allowing home cooks to get creative with the ingredients they have on hand, making each bowl a unique and delightful experience.

Originating from Japanese immigrants in Nagasaki, Japan, jjamppong has made its way into Korean culture, becoming a staple at various restaurants and an essential part of Korean cuisine. Our contemporary variation of jjamppong using instant ramen noodles brings a richer and more convenient twist to this timeless dish, making it even more accessible for home cooks.