Spicy Korean Seafood Soup (Jjamppong)

Instructions

1. 1

   Prepare all the ingredients: peel and devein the shrimp, clean and slice the squid into rings, chop the napa cabbage, slice the carrot and onion, mince the garlic and ginger.

2. 2

   Heat a large pot over medium heat. Add a splash of oil (optional) and sauté the minced garlic and ginger until fragrant, about 1 minute.

3. 3

   Add the sliced onion, carrot, and napa cabbage to the pot. Stir-fry for 2-3 minutes until the vegetables begin to soften.

4. 4

   Add the gochugaru (Korean chili flakes) and gochujang (Korean chili paste) to the pot. Stir well to coat the vegetables and release the flavors, cooking for another 1-2 minutes.

5. 5

   Pour in the seafood stock and bring the mixture to a boil.

6. 6

   Add the soy sauce and stir to combine.

7. 7

   Once the soup is boiling, add the shrimp and squid. Reduce the heat to medium and simmer for 3-4 minutes, or until the seafood is just cooked through.

8. 8

   Taste and adjust seasoning if needed. Serve hot, garnished with additional chili flakes or sliced green onions if desired.