Jjamppong (Korean Seafood Noodle Soup)
Jjamppong (짬뽕) is a beloved Korean noodle soup that combines fresh seafood, vegetables, and chewy wheat noodles in a spicy, savory broth. This dish is a comforting and flavorful meal, perfect for cold weather or any time you're craving something hearty and warming. Its distinctive spicy broth, rich with umami from seafood and seasonings, is one of the reasons it's such a favorite in Korean cuisine. While it's often served in Korean Chinese restaurants (a fusion of Chinese and Korean culinary traditions), Jjamppong is a dish that holds a special place in the hearts of many Koreans and food lovers worldwide.
Ingredients
- MAIN
- 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.)
Notes
If you want to add another layer of spicy flavor, use some Korean chili oil (my homemade version). It adds nice bright red color to the dish and it brings out the rich depth of flavor.
Alternatively, you can also use store bought Korean chili oil instead. I also have tried S&B La-Yu chili oil in the past and it worked well. This oil is actually a bit spicier than my homemade chili oil and gives less depth of flavor and color.