Chinese food in Korea is very much koreanised and quite different to what you see in the West.
The most popular dishes are Jjajangmyeon, sweet and sour pork called Tangsuyuk and Jjampong. Often people get a bit of everything and jjampong is usually eaten with damuji, the sweet pickled yellow radish.
The confirmation of sweet and crunchy radish and the spicy, deep flavours of the broth goes well together.
For this, you can use any type of seafood typically mussels, clams, squid and prawns are used but use what you got!
Recipe for 2-3
– 10 mussels
– 8 clams
– 1/2 squid, cut into rings
– 8 large prawns
– thin slices of beef or pork (optional)
– 1/4 courgette julienned
– 1/2 medium carrot julienned
– 1/2 onion cut lengthwise into chunky strips
– 1 tbs soy sauce
– salt and pepper
– 1 tsp sugar
– 6 cloves of garlic minced
– 1/2 tsp minced ginger
– 6 tbs gochugaru
– 3 tbs of vegetable oil
– 3 spring onions finely sliced
– 900ml Korean anchovy stock or fish stock or water (for Korean stock, just boil dried anchovies, onion, garlic, kelp in water for 10 mins, remove kelp after 5 min)
Any medium sized noodles will do.
Heat the oil over medium low, add all base ingredients apart from stock and keep stiring for 5 mins until you can smell the aroma, don’t stop as the chilli easily burns and you definitely want to avoid that!
Add vegetables and seafood (and meat if using) and fry on medium for 5 mins.
Now add stock. Mix and bring to boil. Add soy sauce. After a couple of min, taste to see if you need to adjust seasoning and add salt and pepper to your taste. Then add some sugar to round it off.
This should boil now for a further 5 mins with a lid on, don’t overcook the seafood.
Meanwhile boil the noodles separately, add to a big bowl and ladel soup and seafood over it. Add spring onions on top for a nice photo 😆