Aha Bujang's Seafood Clam Jungguk Udon

• 200g clams
• 50g (1 leaf) napa cabbage heart
• 50g onion
• 1 cheongyang chili pepper
• 100g pre-cooked seafood (shrimp, squid, whelk, etc.)
• 1 egg
• 1 serving udon noodles
• 600ml water
• 1/2 tbsp chicken stock
• 1/2 tsp Miwon
• 1 tsp fine salt
• a pinch of ground black pepper

Recipe 🍳

Cooking tips 💡

• Do not stir immediately after adding the egg mixture; leaving it undisturbed keeps the broth clear and clean.
• Adjust the amount of salt to personal taste; reduce it slightly if you prefer a milder flavor.
• If using frozen udon noodles or Chinese-style noodles, boil them separately, rinse in cold water, and then use them to prevent the broth from becoming cloudy and to maintain a chewier texture.

Recommended for 🙋

• ⭐Those who want a clear, refreshing seafood soup as a hangover cure instead of greasy food.
• ⭐Those looking for a popular Chinese restaurant-style udon that can be made in one pot without complicated steps.