160 g dried jajangmyeon noodles (if you can’t find jajangmyeon you may substitute with linguine, fresh ramen or your choice of noodles.)
3 tbsp cooking oil
1 tbsp garlic paste
½ tbsp ginger paste
100 g pork belly (thinly sliced) (pork may be substituted with chicken. Turn it into seafood Jjamppong but adding prawns, squid and fish fillet 1 minute before the mussels.)
60 g white onion (thinly sliced)
70 g carrots (julienned)
50 g white cabbage (napa) (thinly sliced)
60 g shimeji mushrooms (separated and trimmed)
3 tbsp gochugaru
1 tsp capsaicin powder
700 ml chicken stock
½ tsp of salt (optional)
20 fresh/frozen mussels (scrubbed and beards removed)
60 g baby bok choy (leaves separated and trimmed)
10 g spring onions (thinly sliced)
| Do not stir-fry gochugaru and capsaicin for too long as they may impart bitterness.
| Add less/more capsaicin based on your preferred level of spiciness.
Pour the soup over the noodles, garnish with a tablespoon of spring onions each, and serve!