Smoky Seafood Jjamppong with Homemade Chili Oil

Method

1. Soak the kombu and dried shiitake in the cold chicken stock in a 22 cm pot for at least 30 minutes. Warm over medium heat for 9 min; when small bubbles appear around the edge, lift out the kombu (boiling it makes the broth bitter and slimy). Remove the shiitake, slice thinly, return them to the stock and keep it hot.

   Add in this stepChicken stock 850 mlKombu (dried kelp) 5 gDried shiitake mushrooms 2

   medium heat

2. Make the chili oil: put the chili-oil oil, some of the green onion and half the ginger in a small 16 cm pan and heat over medium-low heat for 3 min, until the green onion turns golden. Turn off the heat and lift out the onion and ginger. Wait about 30 seconds, then stir in half the gochugaru; the oil will turn red. After 5 minutes, strain through a sieve lined with kitchen paper. Keep water well away from hot oil, and only add the chili off the heat or it will burn instantly.

   Add in this stepNeutral oil for the chili oil 4 tbspLarge green onion (daepa) 24 gFresh ginger 5 gGochugaru (Korean chili flakes) 2 tbsp

   medium-low heat

3. Heat a 28 cm wok over high heat until it just starts to smoke, add the stir-fry oil and the pork belly and stir-fry for 3 min, until the fat renders and the edges crisp. Add the garlic and the rest of the green onion and ginger, then pour the Shaoxing wine and soy sauce around the edge of the wok for a smoky hit. The wine can flare up, so keep your face back from the wok.

   Add in this stepNeutral oil for stir-frying 1½ tbspPork belly, thinly sliced 120 gGarlic cloves 4Large green onion (daepa) 36 gFresh ginger 5 gShaoxing wine (or dry sake) 2 tspSoy sauce 3 tsp

   high heat

4. Turn down to medium-low heat, add the rest of the gochugaru and half of your chili oil and stir for 30 sec until fragrant. Straight away add the onion, cabbage and bok choy stems, turn up to high heat and stir-fry for 3 min, tossing the wok. Letting the vegetable edges char slightly is what gives the smoky 'wok' flavour.

   Add in this stepGochugaru (Korean chili flakes) 2 tbspOnion 140 gGreen cabbage 100 gBok choy 0.6

   medium-low heat→high heat

5. Tip everything from the wok into the hot stock, add the squid, shrimp, mussels, oyster sauce and fish sauce and boil over high heat for 4 min. When the mussels open and the shrimp turn pink, add the bok choy leaves and season with salt and white pepper. Don't cook it longer or the squid will toughen. Discard any mussels that stay shut.

   Add in this stepSquid, cleaned 140 gShrimp (medium, shell on) 8Mussels 12Oyster sauce 2 tspFish sauce 1 tspBok choy 0.4Salt to tasteWhite pepper to taste

   high heat

6. Bring 2.5 L of water to a rolling boil over high heat, cook the noodles for 4 min, rinse under cold water to remove the starch, pour hot water over them and divide between bowls.

   Add in this stepFresh wheat noodles (thick) 300 g

   high heat

7. Ladle the broth and seafood over the noodles and finish with a swirl of the remaining chili oil for a glossy red sheen and aroma.