Delicious and Appealing Spicy Seafood Champong Noodles: Eat and Fall in Love

How to prepare Spicy Seafood Noodles Champong

• 1

  Make the broth

  Place a pot on the stove, add 1.2 liters of water, and turn the heat on high. Wait for the water to boil, then add the prepared anchovies and dried kelp, and simmer for 20 minutes.

  After 20 minutes, reduce the heat and continue to simmer for another 20 minutes. After 40 minutes, the broth is ready; you use a strainer to remove the anchovies and dried kelp. Finally, you have about 1.2 liters of broth.

  Tip:

  • To make the broth richer and tastier, you should choose larger anchovies; do not select very small ones as they contain fewer nutrients.
  • To reduce bitterness when making the broth, remove the heads and guts of the anchovies before adding them to the pot.

  

  

  

  
• 2

  Prepare vegetables

  Remove the wilted leaves and roots from the baro onion and green onion, wash them clean with water, and cut into pieces about 2 finger lengths long.

  Cut off the root of the bok choy, separate the leaves, and wash them thoroughly with water.

  Separate the layers of the white cabbage, wash them thoroughly with water, and cut into large pieces for easy eating.

  Peel the onion and remove the roots, wash it clean, and slice it thinly. Peel the carrot, wash it clean, and cut it into thin strips about 2 finger lengths long.

  

  

  

  
• 3

  Preparation of seafood and meat

  Mussels should be cleaned of hair and algae, soaked in salt water for 2 – 3 hours, and rinsed with cold water.

  Shrimp should be carefully peeled. Then, cut along the back of the shrimp, gently removing the intestinal vein from the back. After that, rinse with water and drain.

  For this dish, we only use the body of the squid, so we will cut off the squid’s head, gently pull out the squid’s bone, intestines, and outer skin. Then, wash thoroughly with water.

  Tip: To easily and quickly peel the squid skin, you can use table salt to rub on the skin and carefully peel it off.

  Clams should be soaked in salt water for 2 – 3 hours, then rinsed with water.

  Beef should be washed with water, use paper towels to absorb moisture so that the meat is dry and free of blood, then slice into thin pieces.

  

  

  

  
• 4

  Stir-fry meat and vegetables

  Add 2 tablespoons of Korean chili powder and 1 teaspoon of sesame oil into a bowl, and mix well.

  Heat a pan on the stove, and once the pan is hot, add 1 tablespoon of cooking oil. Next, add 1 tablespoon of minced garlic and 1 teaspoon of minced ginger, stirring continuously until the garlic and ginger turn light brown and release their aroma, then add the beef and stir well.

  Once the beef is slightly cooked, push it to one side of the pan and add 3 tablespoons of Korean chili powder to the other side. Mix the chili powder and beef together.

  Next, add green onions, baby onions, cabbage, onion, and carrots. Turn up the heat and stir continuously so that the ingredients and vegetables are coated with a layer of chili powder.

  

  

  

  
• 5

  Cook spicy seafood broth

  After 5 minutes, the vegetables and meat have absorbed the flavors, add 1.2 liters of broth and continue to heat. After 3 minutes, add all the prepared seafood and bok choy, and mix well so that the seafood and vegetables are cooked and evenly seasoned.

  

  

  

  
• 6

  Blanch the noodles

  Place a pot on the stove, add about 500ml of water, and bring to a boil. Once the water is boiling, add the prepared ramen noodles, and use a ladle to stir lightly to separate the noodles and prevent them from sticking together.

  After 10 minutes, the noodles are cooked, remove the noodles, and briefly rinse them in cold water, then drain.

  Tip:

  • To determine if the noodles are cooked, you can observe the color of the noodles; cooked noodles will turn translucent white, while uncooked noodles will appear opaque white.
  • To increase the chewiness of the noodles, after cooking, remove the noodles and briefly rinse them in cold water.

  

  

  

  
• 7

  Completion

  After 7 minutes, the spicy seafood broth has boiled, add 1 tablespoon of fish sauce and 1 teaspoon of salt. Next, reduce the heat, add the chili powder mixed with sesame oil and stir well to ensure the added spices dissolve completely into the broth.

  Simmer for another 5 minutes, the broth is boiling and the ingredients are cooked, taste it one last time to suit your family’s preference, then turn off the heat.

  When enjoying, serve the noodles in a bowl, ladle the broth and top with seafood and vegetables.

  

  

  
• 8

  Final Product

  The spicy seafood noodles champong taste better when enjoyed hot. You can serve this dish with pickled radish.

  This dish is appealing thanks to the sweetness from the fresh seafood combined with the crunchy texture of the vegetables and the spicy kick from the Korean chili powder, offering you an attractive dish in both appearance and flavor.