Jjamppong (Korean Seafood Noodle Soup): A Flavorful Seafood Delight

Introduction

Jjamppong (짬뽕) is a beloved Korean noodle soup known for its rich, spicy broth brimming with seafood and vegetables. It’s a satisfying, comforting dish that brings together a delicious mix of fresh seafood, hearty noodles, and a flavorful, spicy broth. This dish is a perfect blend of heat, umami, and freshness, and it’s a favorite in Korean cuisine, especially when craving something hearty and flavorful.

The History of Ingredients

Jjamppong: While its origins are debated, jjamppong is generally thought to have originated from Chinese immigrants to Korea, particularly the port city of Incheon. The dish was inspired by Chinese-style seafood noodle soups, but over time, it evolved into the unique Korean version, which is spicier and more flavorful.
Seafood: Seafood has long been a central element in Korean cuisine, particularly given the country’s extensive coastline. Ingredients like squid, clams, and shrimp are commonly used in Korean seafood dishes, offering a variety of textures and tastes. In jjamppong, the combination of different seafoods adds complexity and depth to the broth.
Spices: Jjamppong’s signature spice comes from gochugaru (Korean red chili flakes) and gochujang (Korean chili paste), giving it a distinct spicy and slightly sweet flavor. These ingredients are staples in Korean kitchens and provide much of the flavor base for a variety of dishes.
Noodles: The noodles used in jjamppong are typically wheat-based, similar to Chinese-style ramen noodles. Their chewy texture pairs wonderfully with the broth and seafood, making it a filling dish.

Ingredients Breakdown

For the Jjamppong (Korean Seafood Noodle Soup), you’ll need:

For the Soup:

1 tablespoon sesame oil
1 tablespoon vegetable oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons gochugaru (Korean red chili flakes)
1 tablespoon gochujang (Korean chili paste)
4 cups seafood or chicken broth
2 cups water
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
Salt to taste

For the Seafood:

1/2 lb squid, cleaned and sliced into rings
1/2 lb shrimp, peeled and deveined
1/2 lb clams or mussels (optional), cleaned
1/2 lb white fish fillets (like cod or tilapia), cut into bite-sized pieces

For the Noodles:

2 servings of wheat noodles (ramen or udon noodles work well)

For Garnish:

2 green onions, chopped
1 tablespoon sesame seeds
Chili oil (optional, for extra heat)

Step-by-Step Recipe

1. Prepare the Broth Base:

In a large pot, heat sesame oil and vegetable oil over medium-high heat.
Add the onions and sauté for 2-3 minutes until softened and aromatic.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add gochugaru and gochujang to the pot, stirring to mix the spices well with the aromatics.

2. Build the Broth:

Pour in the seafood or chicken broth and water, stirring to combine.
Add the soy sauce, rice vinegar, sugar, and salt. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.

3. Add the Seafood:

Add the squid, shrimp, clams (if using), and fish to the pot.
Simmer the seafood for about 5-7 minutes, or until the seafood is cooked through and the flavors have developed.

4. Cook the Noodles:

While the seafood is cooking, prepare the noodles according to the package instructions. Once done, drain the noodles and set them aside.

5. Assemble the Jjamppong:

Divide the cooked noodles into bowls. Ladle the hot seafood broth and seafood over the noodles, ensuring each bowl has a generous amount of seafood and broth.
Garnish with chopped green onions and sesame seeds. Add a drizzle of chili oil for extra heat if desired.

6. Serve and Enjoy:

Serve the jjamppong immediately, while the broth is hot, and enjoy this spicy and satisfying dish.

Tips for the Perfect Jjamppong

Balance the Spice: Jjamppong is meant to be spicy, but if you prefer a milder version, you can reduce the amount of gochugaru and gochujang or add more broth to dilute the heat.
Seafood Variety: While squid, shrimp, and fish are traditional, feel free to experiment with other types of seafood, such as scallops, octopus, or mussels.
Fresh Broth: For the most authentic flavor, use homemade seafood or chicken broth. If you don’t have the time, a high-quality store-bought broth works as a substitute.
Noodles: The noodles are key to the texture of the soup. If you can’t find wheat noodles, you can substitute with udon or any similar thick, chewy noodles.
Make it Vegetarian: For a vegetarian version, skip the seafood and use tofu, mushrooms, and more vegetables like bok choy and spinach.

Variations and Customizations

Extra Vegetables: Add vegetables such as bok choy, napa cabbage, or carrots to increase the nutritional value and add extra crunch.
Noodle Alternatives: If you’re not a fan of wheat noodles, you can use rice noodles or even substitute with spiralized zucchini or sweet potatoes for a gluten-free option.
Spicy Boost: Add more chili flakes or use fresh chilies for an even spicier kick. You can also add a spoonful of kimchi for an additional layer of flavor.
Sichuan-style Jjamppong: For a more complex flavor, add Sichuan peppercorns or a dash of Chinese five-spice powder to the broth, giving the soup a unique numbing heat.

Health Considerations and Nutritional Value

Seafood: Jjamppong is rich in protein and low in fat due to the variety of seafood used. Shrimp, squid, and fish provide essential omega-3 fatty acids and minerals like iodine and selenium.
Broth: The broth is typically made with seafood or chicken stock, which can provide important vitamins and minerals, especially if using homemade broth.
Noodles: The noodles are a source of carbohydrates, providing energy, but they can be high in calories. You can adjust the amount based on your dietary preferences.
Low in Dairy and Gluten-Free Options: Jjamppong does not contain dairy, making it suitable for those who are lactose intolerant. For gluten-free options, simply swap the noodles for a gluten-free variety like rice noodles.

Approximate Nutritional Breakdown per Serving:

Calories: 400-500
Protein: 25-30g
Fat: 10-15g
Carbohydrates: 40-50g
Fiber: 3-5g

FAQ

1. Can I use frozen seafood for jjamppong? Yes, frozen seafood is perfectly fine. Just make sure to thaw the seafood before adding it to the broth for even cooking.

2. How can I adjust the spice level? To make the dish less spicy, reduce the amount of gochugaru and gochujang. You can also add more broth to dilute the heat if needed.

3. Can I make jjamppong ahead of time? While the soup can be prepared in advance, it’s best to cook the noodles fresh when you’re ready to serve. The noodles can become soggy if left in the broth for too long.

4. Can I make jjamppong without seafood? Yes, you can make a vegetarian version by substituting the seafood with tofu, mushrooms, and more vegetables. The broth can be flavored with additional spices to give it a rich umami taste.

5. How do I store leftovers? Store the leftover broth and seafood in an airtight container in the fridge for up to 2-3 days. It’s best to store the noodles separately to prevent them from becoming too soft.

Enjoy making this delicious and spicy Korean seafood noodle soup for a warm, comforting meal that brings the flavors of Korea to your kitchen!

Jjamppong (Korean Seafood Noodle Soup)

Jjamppong (짬뽕) is a beloved Korean noodle soup known for its rich, spicy broth brimming with seafood and vegetables. It's a satisfying, comforting dish that brings together a delicious mix of fresh seafood, hearty noodles, and a flavorful, spicy broth. This dish is a perfect blend of heat, umami, and freshness, and it’s a favorite in Korean cuisine, especially when craving something hearty and flavorful.

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Prep Time 20

Cook Time 15

Total Time 35

Servings 3

Calories 681 kcal

Ingredients

50 g summer zucchini 1.8 ounces, thinly sliced
2 shiitake mushrooms 50 g / 1.8 ounces, cleaned, stems removed and thinly sliced
120 g cabbage 4.3 ounces, thinly shredded
35 g brown onion 1.2 ounces, thinly sliced
6 mussels 200 g / 7 ounces or more, cleaned
6 littleneck clams 70 g / 2.5 ounces or more, cleaned
6 large prawns 140 g / 5 ounces or more, head & shells removed and tail left on, cleaned
6 squid rings or baby octopus (70 g / 2.5 ounces)
450 g fresh Korean-Chinese style noodles or thin udon noodles or ramen noodles 14 ounces
20 g baby spinach or baby bok choy 0.7 ounces
CHILI OIL SEASONING
3 Tbsp Korean chili oil or neutral cooking oil
3 Tbsp korean chili flakes gochugaru, can be adjusted to your preferred spice level (3 Tbsp gives only a mildly spicy flavor.)
1 tsp minced garlic
1 tsp minced ginger
20 g green onion – white part 0.7 ounces
SOUP BASE
1 Tbsp rice wine
2 Tbsp soy sauce regular (kikkoman)
4 3/4 cups Korean soup stock or water
1/4 tsp fine sea salt can be adjusted to your taste
A few sprinkles ground black pepper

Instructions

Preheat a wok (or large deep pot) on low heat until heated. Add the oil, Korean chili flakes, minced garlic, minced ginger and the green onion and stir constantly for a minute or two. Take care not to burn the chili paste as this can give a bitter taste.
Turn the heat up to medium and add the zucchini, mushrooms, cabbage, and onion. Cook them until lightly wilted (for 1 to 2 mins). Add the mussels, littleneck clams, prawns and squid (or baby octopus) and stir a bit.
Add the rice wine, soy sauce and Korean soup stock (or water). Turn the heat up to medium high. Boil the soup covered until all ingredients are cooked through (about 8 mins) while avoiding overcooking. Remove the cover and add the salt and a few sprinkles of ground black pepper. Add the baby spinach just before serving. (If using baby bok choy, you may need to cook a little longer.)
While the soup is boiling (in step 3), cook the noodles in boiling water following the manufacturer’s instructions. Drain and rinse the noodles briefly in cold water. (Step 3 and 4 should be completed around the same time.)
Divide the noodles, seafood, and the soup between three soup bowls. Serve immediately. (If you prefer, you can also serve the soup with steamed rice instead of the noodles.)

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