Members recipe 
From the Sea · Korean
Jjamppong-Style Spicy Seafood Ramen
Springy ramen noodles swim in a fiery broth built on gochugaru, garlic and ginger, bursting with mussels, clams and plump shrimp. Ribbons of carrot and fresh scallion add sweetness and bite to a bowl that warms you right through.
Test kitchen note: Fry the chili flakes in oil with the aromatics before adding liquid. This blooms the color and gives the broth its smoky depth.
Method 6 steps
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