Loaded with pork, seafood, and vegetables, this hearty bowl of soup is packed with robust flavors. The spiciness will surely clear your sinuses!
Ingredients
For the vegetables:
1/4 onion thinly sliced
1/2 small carrot about 2 ounces, thinly sliced into 2-inch lengths
1/2 zucchini about 3 ounces, thinly sliced into 2-inch lengths
3 ounces green cabbage cut into 2-inch lengths (or napa cabbage or bok choy)
2 to 3 fresh shiitake mushrooms or 2 shiitake mushrooms, soaked and thinly sliced
2 scallions cut into 2 inch lengths
For the meat and seafood
3 ounces fatty pork thinly sliced
4 to 6 littleneck clams
4 to 6 mussels
4 to 6 shrimps
3 ounces squid cut into bite sizes (Do not cut squids too small as they shrink a lot when cooked.)
Other ingredients
1 teaspoon julienned or minced ginger
1 tablespoon minced garlic
2 tablespoons gochugaru (Korean chili pepper flakes) Adjust to taste (1 T for milder soup)
1 tablespoon oil vegetable or canola
1 tablespoon soy sauce
salt and pepper
5 cups chicken stock or anchovy broth or water
2 servings 12 – 14 ounces fresh jajangmyeon/udon noodles
Instructions
Have a pot of water ready to cook the noodles. (Turn the heat on when you start cooking the soup ingredients. This way you can time it so that the noodles are cooked at the same time the soup is ready.) While making the soup, cook the noodles according to the package instructions and drain.
Prepare the vegetables.
Prepare the pork and seafood.
Heat a wok or a large pot over high heat. Add the oil, ginger, scallion, gochugaru and soy sauce and stir-fry for a minute.
Stir in the onion, carrot, cabbage, zucchini and optional mushrooms. Lightly salt, and cook until the vegetables are slightly softened, about 2 minutes, stirring occasionally.
Pour in the chicken stock (or anchovy broth/water) and boil until the vegetables are completely cooked.
Add the seafood starting with the clams, which require more time to cook, followed by the mussels, shrimps and squid. Bring everything to a boil again and cook until the shells have opened. Salt and pepper to taste.
Cook the noodles, rinse in cold water, and drain.
Place a serving of the noodles in a large soup bowl and ladle the soup on top. Serve immediately while piping hot.
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