Recipe: Squid Jjamppong Hot Pot
Cold rainy days often call for warm and comfort food. Squid Jjamppong Hot Pot is a hearty, spicy hot pot, a perfect dish to serve at your dinner table with everyone gathering around to take their own portion of the Korean stew.
- 50 g of summer zucchini
- 2 shiitake mushrooms
- 35 g of onion
- 120 g of cabbage
- 6 squid rings
- 450 g of fresh noodles
- 20 g of baby bok choy
- 1 tablespoon of rice wine
- 2 tablespoons of soy sauce
- 4 ¾ cups of soup stock
- Salt for taste
- Ground black pepper
- In a large wok, pour in the oil, minced garlic ginger, green onion and Koran chilli flakes together. Stir for about one or two minutes. Make sure you do not burn the paste as it will result in a bitter paste.
- Turn up the heat to a medium. Slowly add in the cabbage, zucchini, mushrooms and onions. Leave them to cook for about one or two minutes.
- Add in your squid. You can choose to add more toppings such as prawns, clams or mussels, to name a few. Ensure that they are cleaned before you cook them.
- Pour in the soy sauce, rice wine and Korean soup stock into the wok. Turn up the heat to a medium-high and leave it to boil. Put a lid over it so that the ingredients are cooked thoroughly for about 8 minutes.
- Remove the lid and add in salt for taste. Sprinkle some ground black pepper. Add in the bok choy and make sure it is cooked till lightly wilted before serving.
- While you wait, cook some noodles in a separate pot. Once it is cooked, drain and rinse it over cold water. You can substitute the noodles with some steamed rice if you prefer.
- Serve the seafood, noodles and soup broth in three separate bowls. Serve while it is hot.
- When you are cooking the seafood, make sure it is at medium heat. If you overcook it, the seafood might have a tough, chewy texture.
- When you mix in the noodles and soup, leave to sit for about a few minutes to soak up all the flavours and taste.
Calories: 681 kcal
Carbohydrates: 101 g
Protein: 29 g
Fat: 19 g