Jjamppong is the spicy partner to jjajangmyeon at every Korean-Chinese restaurant. A deep red, smoky broth, chewy noodles and a mix of seafood and vegetables.
The trick is frying gochugaru in oil with garlic and pork before the stock goes in, which gives the broth its colour and smoky depth. Soy sauce and oyster sauce do the rest.
A frozen seafood marinara mix keeps it easy and affordable.
