Kim Jin-sun's Jeonju Mul-Jjajang
Video linked in the original recipe source
Official cooking video · 김진순 점심시간 · YOUTUBEJeonju-Style Spicy Seafood Mul-Jjajang (2 Servings)
Jeonju's mul-jjajang features a lightly spicy red seafood gravy, thickened with starch and served over wheat noodles rather than black soybean paste sauce. This home adaptation uses less oil and seasoning.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Refrigerator-thaw shrimp and squid, clean and pat dry. Cut squid into bites, using separate boards for raw seafood and vegetables.
- 02
Slice scallion, onion and carrot; separate the mushrooms. Mix 4 tbsp cornstarch with 8 tbsp cold water.
- 03
Fry scallion in oil over medium heat for 1–2 minutes. Add onion, carrot and mushrooms and fry for 2–3 minutes until onion starts to turn translucent.
- 04
Fry shrimp and squid for 1–2 minutes, stir in chili flakes and immediately add 900 mL water. Add soy sauce, oyster sauce and sugar; simmer until seafood is fully cooked.
- 05
Stir the starch slurry and gradually add it to boiling gravy while stirring. Simmer 1–2 minutes until it lightly coats a spoon; thin with water if necessary.
- 06
Cook noodles separately according to their package, drain and divide between two bowls. Add hot seafood gravy and 1/2 tsp sesame oil to each bowl.
Helpful source links
Before you cook
Contains wheat, shrimp, squid, oyster sauce, soy and sesame. Thaw seafood in the refrigerator, cook through, separate raw seafood utensils, refrigerate leftovers within 2 hours and reheat thoroughly. Check packaged allergen labels.
Allergens: 밀, 갑각류(새우), 연체동물(오징어·굴소스), 대두, 참깨
Image & source credits
These illustrations stand in for food photos.
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