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Korean spicy seafood noodle soup (Jjamppong)

Jjamppong Recipe (Korean Seafood Noodle Soup)

Print Recipe
Jjamppong is spicy Korean seafood noodle soup. This classic jjamppong recipe will make the home preparation easy to replicate the popular Korean-Chinese dish.
Course Lunch, Noodles
Cuisine Chinese, Korean
Keyword jjamppong, Korean spicy seafood noodle soup, Korean-Chinese food, mussel, seafood, seafood noodle soup, shrimp, spicy soup, squid
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 578
Author Holly Ford

Ingredients

  • 3 tbsp oil
  • 1 leek or 3 green onion, chopped
  • 3 garlic cloves chopped
  • 1/3 lb pork loin thinly sliced, optional
  • 3 tbsp Korean chili flakes (gochugaru)
  • 1 tsp cayenne pepper optional
  • 1/4 green cabbage sliced
  • 1 onion sliced
  • 1 zucchini sliced
  • 4 cup low sodium chicken broth
  • 1 cup water
  • 2 tbsp oyster sauce
  • 1-2 tbsp Korean soup soy sauce (gukganjang)
  • freshly ground pepper to taste
  • 1 1/2 - 2 lb variety of seafood; shrimp,squid (calamrai), mussel cleaned, shelled, or sliced
  • Wheat noodles or spaghetti noodles

Instructions

  • In a large pot (a wok is a good option to use), heat oil over med-high heat and saute leek (or green onion) and garlic until fragrant. Add the pork, if using, to fry with the garlic mixture.
  • Add the chili flakes and stir-fry for 1 minute. Be careful not to burn the pepper. Add cayenne pepper if you desire extreme heat.
  • Add the cabbage and onion to the chili mixture and coat them well. Continue to stir-fry until wilted, about 2-3 minutes. Add the zucchini slices and fry 1 more minute.
  • Pour the chicken broth and water and bring them to boil. Add the oyster sauce to the soup, and continue to simmer until the vegetables are tender over medium heat, about 3-5 minutes.
  • Add the seafood, season with Korean soy sauce for soup and pepper according to your taste.
  • Meanwhile, prepare the noodles according to the package directions. Distribute the noodles into the individual bowls. Ladle the hot soup over the noodles and serve immediately.

Notes

The leftover soup reheats very well. Store the soup in the fridge and reheat on the stove top. Serve with freshly cooked noodles or over rice.

Nutrition

Calories: 578kcal | Carbohydrates: 28g | Protein: 77g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 4280mg | Potassium: 799mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2512IU | Vitamin C: 35mg | Calcium: 91mg | Iron: 3mg