Jjamppong (spicy Korean seafood stew)

Udon Noodles:

• 250 grams all-purpose flour
• 250 grams bread flour
• 250 grams water
• ½ tsp kosher salt

Korean Dashi:

• 8 cups water
• 6 medium pieces kelp
• Dried anchovies

Jjamppong:

• 2 Tbsp vegetable oil
• 3 Tbsp Korean chili flakes (Gochugaru)
• 4 scallions
• Fresh ginger
• 2 cloves garlic
• ½ yellow onion, chopped
• ½ zucchini (preferably gray squash), thinly sliced
• 4 oz shredded napa cabbage
• 4 shiitake mushrooms, sliced
• Seafood of choice (I used 1lb whole shrimp and 6 whole mussels)
• Kosher salt
• Freshly ground black pepper

Udon Noodles

1. Start by weighing out 250 grams each of all-purpose flour and bread flour. Add 1 ½ tsp kosher salt to 250 milligrams water. Stir and add to the flour. This gives the dough a hydration of 50%. 
2. Mix that around with your fingers until a shaggy ball of dough forms. Turn it out on an unfloured countertop and knead it until semi-smooth but a little lumpy. 
3. Place into a heavy duty ziploc bag and squeeze out all of the air before sealing shut. Knead with your hands until the dough is flattened into a large disk. Optionally, you can follow tradition and knead the dough on top of a table with your feet. Fold into fours, place back into the bag and flatten again. Repeat this 5 times. Let rest at room temperature for 1-3 hours. 
4. Generously flour the dough and countertop and roll it out using a rolling pin until the dough has reached a thickness of about 3mm.
5. For slicing, place the dough on top of itself like an accordion. Make sure not to press down on the folds and that the folds don’t overlap. With a very sharp knife, cut into thin udon noodle sizes.
6. Once cut, unfurl the noodles and dust them with a generous amount of flour (cornstarch or potato starch) and twist them into nests.

Korean Dashi

1. In a large pot, pour in 8 cups of water. Add 6 medium pieces of dried kelp and let them soak for 1 hour. Afterwards, add a handful of dried anchovies.
2. Bring to a roaring simmer and hold it there for about 10 minutes before straining and setting aside. 

Jjamppong

1. Heat 2 Tbsp vegetable oil in a large pot over medium heat. Add 3 Tbsp Korean chili flakes, thinly sliced white bottoms of 4 scallions, an inch of grated ginger, and 2 cloves of grated garlic. 
2. Saute this together for 2-3 minutes and then add chopped yellow onion, sliced zucchini, 4 ounces of shredded cabbage, and 4 thinly sliced shiitake mushrooms. At this time, add the Udon noodles to boiling water since they take 12 minutes to cook.
3. Saute for 2-3 more minutes until everything begins to turn soft. Add 4 cups of dashi broth. Cover and bring to a simmer before adding your seafood of choice. Cover and let simmer. Season with salt and pepper to taste.
4. Take udon noodles out of boiling water when they’re finished and rinse under cold water. Place noodles in a bowl and top with jjamppong.