Jjamppong

Material:

• 1 board of udon noodles or yellow noodles

• 3 shitake mushrooms, chopped

• 5 prawns, remove the skin and head

• 5 green scallops

• 1 squid, sliced ​​into rings

• 1 onion, sliced

• cabbage to taste, thinly sliced

Chili Oil Seasoning:

• 2 tablespoons vegetable oil

• 2 tablespoons chili powder

• 2 cloves of garlic, puree

• 1 teaspoon grated ginger

• 1 scallion, sliced

Seasoning Sauce:

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 teaspoon of powdered broth

• 1 teaspoon rice wine/vinegar

• salt to taste

• enough water

How to Make Jjamppong:

• Warm the oil in a saucepan over low heat. Add chili powder, garlic, and ginger, mix well before the oil gets too hot. Add the scallions and stir to prevent the chili powder from burning.

• Add all the seafood, stir-fry with the spices for about 1 minute. Pour in a little water if it's too dry.

• Add all the vegetables, pour water until the ingredients are submerged. Cook until boiling.

• Add the spices and mix well. Cook until cooked and taste good, taste test. If it fits, lift it.