Jjamppong (Spicy Seafood Noodle Soup)

KITCHENAID
24Ingredients
105Minutes
Calories

Ingredients

US|METRIC
  • 2 cups flour (all-purpose)
  • 3 large eggs
  • 1/2 teaspoon kosher salt
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • 1/2 onion (chopped)
  • 3 garlic cloves (minced)
  • 1 teaspoon fresh ginger (minced)
  • 3 tablespoons red chili pepper (Korean, powder, gochugaru, split)
  • 2 cups squid (frozen, thawed)
  • 18 mussels (fresh)
  • 3 cups frozen seafood (assortment, clams, baby shrimp etc. thawed)
  • 6 cabbage leaves (Chinese, coarsely chopped)
  • 1/2 zucchini (large, chopped)
  • 5 cups chicken broth
  • 1 bunch spinach (coarsely chopped)
  • 8 ounces cremini mushrooms (chopped)
  • 18 shrimp (fresh, peeled and deveined with the tails on)
  • 1 teaspoon oil (Asian hot)
  • 1/2 tablespoon sesame oil
  • salt
  • pepper
  • 1 pound noodles (fresh pasta)
  • 1/3 cup green onions (fresh, diced)
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    Directions

    1. Using your KitchenAid® Stand Mixer fitted with the flat beater attachment, pour the flour and salt into the mixing bowl. Create a well in the middle of the flour and add the eggs and the water. Beat on low speed for about 1 to 2 minutes, or until the dough starts to come together.
    2. Remove the flat beater and attach the dough hook attachment. Knead for about 2 or 3 minutes on speed 2, or until the dough looks pliable.
    3. Transfer the dough to a lightly floured surface and then knead by hand for about 3 to 4 minutes or until the dough becomes somewhat elastic. Form into a ball, wrap in plastic wrap and allow to rest for about 20 to 30 minutes.
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