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Spicy seafood noodle soup (jjamppong)

This is the beef version at the place ive been going to lately. You can get it in beef or seafood but not a combo which i prefer. When you order they warn you its spicy. To get it authentic you have to make sure they understand you like spicy. The rest of the table is literally covered in 12-15 side dishes (banchans)...Total price is around $11 and all the banchans you can eat.
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I don't think the place I go to does a beef version. Never asked. The seafood one has pork and 3 or 4 different types of seafood in it. They use to ask if we wanted it mild or spicy but I think they know by now how we like it so they don't even ask anymore. They add just the right amount of spice to it too. Enough heat to make my nose run is perfect. lol
 
I make it with pork and seafood when i make it from scratch. Maangchi's recipe is pretty good actually. Wang brand Korean style noodles are ok if you don't want to go through the hassle of pulling your own. Parboil them first before adding to the soup to get rid of some of the starch or fully cook them and pour the soup over them. Korean fishcakes are also good in Jjamppong. I like the squid the best.
 
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I've made it a couple of times at home and it was pretty good but I was definitely missing something. Just needs a little fine tuning. I'll look for those noodles though that you posted. I used the dry udon noodles when I made it. I think next time I make it i'm gonna use dried anchovies for the broth too. Do you have a good recipe?
 
I think you will really like those noodles. The are in the refrigerated section of the Asian markets. VERY common brand too.
 
There is a Korean version of that dashi powder but ive never seen it locally. Its basically the same although i haven't seen the actual ingredient list. Most instant dashi is loaded with salt and MSG. So if you already have the right amount of salt but want more fishy goodness its a problem. At my market a little pack like that is under $5. There are 14 5gram pouches in the bag which is enough for about 2+ cups of stock each.
 
I use the Riken a lot for miso soup. Its also available in bonito or vegan with just seaweed. Yamaki is another good brand of dashi powder from Japan but i cant find it locally.
 
Most of the market i use sell that squid already cut in pieces, skinned and scored. Baby octopus is good in jjamppong if you want to get kinda fancy and its easy to work with. Buy whole shrimp with heads when possible...Add the shells and heads to the stock....OH YEAH!!!....That makes some fine stock.
 
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