Korean Spicy Seafood and Beef Jjamppong with Anchovy Stock (2 Servings)

Put 28g dried anchovies, one 15×15cm kelp piece and about 2.8L water in a large pot. Cover and cook over medium-high heat for 20 minutes.

Reduce heat to low for another 20 minutes; strain out anchovies and kelp. You should have about 8–10 cups stock; use 6 cups (about 1.4L) for this soup.

Mix 2 tbsp of the 5 tbsp gochugaru with 1 tsp sesame oil to make a hot-pepper paste; set aside.

Wash and cut one large green onion, 57g leek, 113g bok choy, 85g cabbage, 113g onion and one small carrot into bite-size pieces.

Scrub and clean 8 mussels and 24 optional clams, discarding broken shells or shellfish with abnormal odors. Peel and devein 4 shrimp and slice 113g cleaned squid into rings; keep chilled until cooking.

Heat a large wok over high heat; add about 60ml oil, 1 tbsp minced garlic and 1 tsp minced ginger. Stir about 20 seconds, watching to avoid scorching.

Stir-fry 113g thin raw beef; push aside, add the remaining 3 tbsp gochugaru to the pooled oil and stir for about one minute without burning, then combine with beef.

Add the green onion, leek, cabbage, onion and carrot and stir-fry over high heat for 3–4 minutes until slightly wilted.

Add 6 cups anchovy stock, 8 mussels, 4 shrimp, 113g squid, up to 24 optional clams and 113g bok choy. Cover and simmer 7–8 minutes until shrimp are opaque and mussels/clams open. Discard shellfish that do not open.

Stir in 1 tbsp fish sauce, 1 tsp kosher salt and the prepared gochugaru-sesame paste. Simmer for two more minutes and ensure the beef is fully cooked.

Bring about 2L separate water to a boil; add 454g fresh noodles and loosen strands. Follow package instructions, cooking about 5–8 minutes, then briefly rinse cool and drain.

Bring soup back to a full simmer and divide noodles between two bowls. Ladle over piping-hot broth with cooked seafood, beef and vegetables; serve immediately. Refrigerate leftovers within two hours at 4°C or below, consume within 3–4 days and reheat to 74°C.