Jjamppong (Spicy Seafood Noodle Soup)

• 2 tbsp Vegetable oil
• 1 medium Yellow onion
• 4 cloves Garlic
• 2 tbsp Korean chili flakes gochugaru
• 1 ½ tbsp Gochujang
• 300 g Napa cabbage
• 1 medium Courgette
• 1.2 liters Water
• 2 tbsp Soy sauce
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 450 g Mussels, fresh, scrubbed
• 250 g Squid, cleaned
• 250 g Prawns, peeled
• 300 g Stir-fry wheat noodle
• 1 ½ tsp Toasted sesame oil
• 3 Spring onion

1. Prepare the vegetables: thinly slice the onion, finely slice the garlic, shred the napa cabbage, and cut the courgette into thin matchsticks. Slice the spring onions and set them aside for finishing.
2. Heat the vegetable oil in a wok over medium heat. Add the onion and cook for 4 to 5 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
3. Add the gochugaru and gochujang and stir for 1 minute to bloom the chilli and coat the onions. Tip in the napa cabbage and courgette and cook for 3 to 4 minutes until starting to soften.
4. Pour in the water and bring to a lively simmer. Stir in the soy sauce, fine sea salt and black pepper, then simmer for 10 minutes so the broth turns rich and chilli-scented.
5. Add the mussels, cover, and cook for 4 to 6 minutes, shaking the pan once or twice, until the shells open. Discard any mussels that do not open.
6. Stir in the squid and prawns and simmer gently for 2 to 3 minutes until the prawns are pink and the squid is just opaque and tender. Take the broth off the heat and stir in the toasted sesame oil.
7. Meanwhile, bring a large pot of water to the boil and cook the wheat noodles according to the packet instructions until just tender. Drain well in a colander.
8. Divide the noodles between bowls and ladle over the hot seafood broth, making sure each bowl gets a mix of seafood and vegetables. Finish with the spring onion and serve straight away.

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