Description

OTTOGI Jin Jjambbong Ramen Multipack 130g x 4

Jjambbong consists of fresh noodles, a variety of vegetables and a mix of seafoods served in spicy hot red pepper broth. Jjambbong has evolved to suit Korean tastes with the use of chili flakes, now becoming a classic that Ottogi is proud to have improved.

With 3mm thick chewy noodles & a rich, spicy broth that harmonizes seafood, chicken, and beef bone stock, experience the premium Korean stir-fried spicy seafood soup, OTTOGI Jin Jjambbong Ramen.

Featuring a quality mix of freshly chopped vegetables, cuttlefish, crab and more, just simply cook and enjoy a flavoursome quick meal. If you are the seafood lover, try OTTOGI Jin Jjambbong!

Korean Spicy Seafood Noodle Soup

Main

• 50 g / 1.8 ounces zucchini, thinly sliced
• 2 shiitake mushrooms (50 g / 1.8 ounces),
  cleaned, stems removed and thinly sliced
• 20 g / 4.3 ounces cabbage, thinly shredded
• 35 g / 1.2 ounces brown onion, thinly sliced
• 6 mussels (200 g / 7 ounces) or more, cleaned
• 6 littleneck clams (70 g / 2.5 ounces) or more, cleaned
• 6 large prawns (140 g / 5 ounces) or more,
  head & shells removed and tail left on, cleaned
• 6 squid rings or baby octopus (70 g / 2.5 ounces) or more
• 3 x Ottogi Jin Jjambbong Ramen Pack noodles
• 20 g / 0.7 ounces baby spinach or baby bok choy

Chili oil seasoning

• 3 Tbsp cooking oil (I used rice bran oil)
• 3 Tbsp Korean chili flakes (gochugaru), (3 Tbsp gives only a mildly spicy flavor.)
• 1 tsp minced garlic
• 1 tsp minced ginger
• 20 g / 0.7 ounces green onion – white part

Soup base

• 1 Tbsp rice wine
• 2 Tbsp soy sauce, regular
• 3 x Ottogi Jin Jjambbong Soup mix sachet
• 1/4 tsp fine sea salt, can be adjusted to your taste
• A few sprinkles of ground black pepper

1. Preheat a wok (or large deep pot) on low heat until heated. Add the oil, Korean chili flakes, minced garlic, minced ginger and the green onion and stir constantly for a minute or two. Take care not to burn the chili paste as this can give a bitter taste.
2. Turn the heat up to medium and add the zucchini, mushrooms, cabbage, and onion. Cook them until lightly wilted (for 1 to 2 mins). Add the mussels, littleneck clams, prawns and squid (or baby octopus) and stir a bit.
3. Add the rice wine, soy sauce and Jin Jjambbong Soup mix & water. Turn the heat up to medium high. Boil the soup covered until all ingredients are cooked through (about 8 mins) while avoiding overcooking. Remove the cover and add the salt and a few sprinkles of ground black pepper. Add the baby spinach just before serving. (If using baby bok choy, you may need to cook a little longer.)
4. While the soup is boiling (in step 3), cook the noodles in boiling water. Drain and rinse the noodles briefly in cold water. (Step 3 and 4 should be completed around the same time.)
5. Divide the noodles, seafood, and the soup between three soup bowls. Serve immediately. (If you prefer, you can also serve the soup with steamed rice instead of the noodles.)