Spicy Seafood Noodle
Champong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and various sea foods. This dish presumably has its origins in Japan with influence from China and is known to be very popular at various restaurants or at homes. Instant noodle versions are also popular which can be prepared with a microwave in less than five minutes.
However, to enjoy this authentic dish, many Koreans go to Korean/Chinese restaurants where noodles are mixed in with real seafood such as squids, shrimps, clams and scallions. Fresh vegetables such as onions, red peppers, green onions as well as many others are included in this dish to compliment the spiciness of the base soup. Champong is considered to be mild to high in spiciness so expect to sweat while consuming this dish.
- 1 package fresh egg noodles
- 60 grams pork, thinly sliced
- 60 grams squid, cleaned and thinly sliced
- 8 small shrimp, peeled and deveined
- 6 mussels, scrubbed
- 5 dried black mushrooms
- 1/2 onion sliced
- 1/2 carrot, cut into match-stick pieces
- 1/4 Chinese (napa) cabbage, cut into 1x2 in pieces
- 2 green onions, cut into 2 inch pieces
- 2 red chili peppers, seeded and sliced
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 2 tbsp olive oil
- 7 cups chicken broth
- 2 tbsp soy sauce
- Salt & pepper to taste
- 1/2 tbsp kochukaru (red pepper flakes - optional for spiciness)
- Soak mushrooms in warm water to cover for 30 minutes. Drain. Slice and set aside.
- Bring mussels and water to a boil in a pot. Cover, reduce heat to low, and cook for 5 minutes or until shells open. Lift out mussels and set aside. Do not throw away the liquid. Add it to chicken broth to make 7 cups total liquid
- In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain well and set aside
- Add olive oil to a wok or frying pan.
- Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds.For spicier taste, add the red chili flake
- Add pork and stir-fry, add shrimp, squid, mussels, and stir-fry; add onions, carrots, red chili pepper, and green onions and stir-fry
- Add cabbage and chicken broth mixture and bring to a boil. Reduce heat to med-low and let simmer
- Add soy sauce
- Add salt & pepper to taste
- Place noodles in a large soup bowl and pour hot soup mixture over noodles