Jjamppong (Spicy Seafood Noodle Soup)

  1. Using your KitchenAid(R) Stand Mixer fitted with the flat beater attachment, pour the flour and salt into the mixing bowl. Create a well in the middle of the flour and add the eggs and the water. Beat on low speed for about 1 to 2 minutes, or until the dough starts to come together.
  2. Remove the flat beater and attach the dough hook attachment. Knead for about 2 or 3 minutes on speed 2, or until the dough looks pliable.
  3. Transfer the dough to a lightly floured surface and then knead by hand for about 3 to 4 minutes or until the dough becomes somewhat elastic. Form into a ball, wrap in plastic wrap and allow to rest for about 20 to 30 minutes.
  4. When ready, using a dough scraper, cut the dough into 4 equal pieces.
  5. Fit the pasta roller attachment onto your KitchenAid(R) stand mixer. Working with one piece of pasta dough at a time, flatten out the dough a little and into a semi-rectangular shape. Roll the dough through the pasta roller attachment on the lowest setting about 3 to 4 times, folding the dough in half after each pass through. Turn the pasta roller attachment to the "2" setting and roll pasta 2 times, again, folding the dough in half after each pass through. Turn the pasta roller attachment to the "4" setting speed (or whatever your next speed is after 2) and pass the dough through 2 more times. Lay your pasta dough sheet on a lightly floured surface while you repeat with remaining pieces of dough.
  6. Switch out the roller attachment for the fettuccine cutter and feed the pasta dough sheets through, one at a time. You can sprinkle your pasta with a little flour to keep from sticking. Roll the noodles into a little nest shape and repeat with the remaining pasta dough sheets until all of your pasta is cut.
  7. You will not use all of this pasta for the jjamppong so you can either place into an airtight container and place in the refrigerator for one day or here are some other storage methods.
  8. To dry: lay the pasta over the back of a chair or on coat hangers, and let air dry until completely brittle. You can store in an airtight container for several weeks.
  9. To freeze: freeze (in the basket or nest shape) on a baking sheet until completely frozen. Place into an airtight container and freeze for up to three months.
  10. For jjamppongnsing a large heavy bottomed pot, heat the vegetable oil over medium-high heat. After a minute, add the onions, minced garlic and ginger and stir fry for a few minutes, or until the onions start to get tender.
  11. Add 1 tablespoon of the gochugaru and mix well. Add the squid, mussels, clams, cabbage and zucchini and stir to combine for about 3 to 4 minutes. Add the chicken broth and bring to a boil over high heat.
  12. When boiling, add the spinach and mushrooms and let cook for about 4 to 5 minutes. Add the shrimp and season the soup with another 1 to 2 tablespoons of gochugaru, the hot oil, sesame oil and the salt and pepper. Taste and adjust seasonings as needed.
  13. Add the fresh pasta noodles and the diced green onions and let cook for about 4 to 5 minutes, or until the pasta noodles are cooked al dente. Mix well and serve immediately.

flour, eggs, kosher salt, water, vegetable oil, onion, garlic, fresh ginger, red chili pepper korean, squid frozen, mussels, frozen seafood assortment, cabbage, zucchini, chicken broth, mushrooms, shrimp, oil asian, sesame oil, salt, pepper, pasta, green onions

Taken from www.yummly.com/recipe/Jjamppong-_Spicy-Seafood-Noodle-Soup_-2098906 (may not work)

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