THURSDAY 29 OCTOBER / 2 SERVES / Jjamppong (Korean Spicy Seafood Noodle Soup).
- Spicy Soup base
- King Prawns
- Chilli oil
- Savoy Cabbage
- Shiitake & Green Shallots
- Chinese Broccoli
- Toasted Sesame Seeds
THE RUN DOWN
For this soup, start by bringing the soup base to the boil in a saucepan over a medium heat fitted with a lid.
Add the prawns, mussels & vongole to the hot stock, cover with the lid and set aside off the heat. After 1min remove all the opened shellfish from the stock and cover with the lid to cook any remaining that haven't opened along with the prawns for a further minute.
Remove all the shellfish once cooked and assemble in a serving bowl
Bring the stock back to the boil, this time, add all the veggies (except the green shallots) and the cut octopus. Heat through on a very gentle heat until vegetables are tender and the octopus is heated through.
In a separate saucepan, bring seasoned water to the boil and cook the noodles until tender approx 3-4mins.
Drain the noodles and assemble them in the dish along with the cooked shellfish.
Ladle the vegetables, octopus and soup base over the noodles and shellfish and finish the fish with a spoonful of chilli oil, toasted sesame & the finely sliced green shallots.
We hope you love this!
PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 29 OCTOBER