How to Make Jjamppong (Korean Spicy Seafood Noodle Soup)

Jjamppong is a fiery, flavorful Korean-Chinese noodle soup made with a variety of seafood, pork, and vegetables in a spicy, savory broth. This dish is known for its vibrant red color, thanks to gochugaru (Korean chili flakes), and is a favorite for those who love bold, hearty flavors. Here's how to make Jjamppong at home.

Ingredients (for 2 servings)

• 200 grams of fresh or dried wheat noodles (jjajangmyeon or udon noodles)
• 100 grams of pork belly or pork shoulder, thinly sliced
• 8-10 shrimp, peeled and deveined
• 6-8 mussels, cleaned
• 6-8 squid rings or calamari
• 1/2 onion, thinly sliced
• 1/2 zucchini, thinly sliced
• 1/2 carrot, julienned
• 1/2 napa cabbage, roughly chopped
• 2 green onions, chopped
• 2-3 cloves garlic, minced
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 4 cups chicken or seafood broth
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• Salt and pepper to taste

7 Steps to Make Jjamppong

1. Cook the Noodles

Boil the noodles according to the package instructions (usually 4-6 minutes for fresh noodles or 7-8 minutes for dried noodles). Drain and rinse under cold water to stop the cooking process. Set aside.

Tip: Rinsing the noodles helps remove excess starch and keeps them from sticking together.

2. Stir-Fry the Pork and Garlic

In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced pork and minced garlic, and stir-fry for 3-4 minutes until the pork is browned and cooked through.

Tip: For an extra layer of flavor, add a teaspoon of ginger to the stir-fry.

3. Add the Vegetables

Add the sliced onion, zucchini, carrot, and napa cabbage to the pot. Stir-fry the vegetables for 3-4 minutes until they soften slightly.

Tip: Cut the vegetables into uniform sizes so they cook evenly and quickly.

4. Add the Spicy Seasonings

Push the vegetables to the side of the pot and add 1 tablespoon of gochugaru, 1 tablespoon of gochujang, soy sauce, and oyster sauce. Stir the seasonings into the oil for about 1-2 minutes to bring out the spicy aroma.

Tip: If you prefer a milder broth, reduce the amount of gochugaru or gochujang to your liking.

5. Add Broth and Simmer

Pour in 4 cups of chicken or seafood broth and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer for 5-7 minutes. This allows the vegetables and pork to absorb the flavors of the spicy broth.

6. Add the Seafood

Add the shrimp, mussels, and squid to the simmering broth. Let the seafood cook for 3-4 minutes until the shrimp turn pink and the mussels open. Be careful not to overcook the seafood.

Tip: Discard any mussels that don’t open after cooking.

7. Assemble and Serve

Place the cooked noodles in bowls and ladle the hot, spicy broth with seafood and vegetables over the top. Garnish with chopped green onions and drizzle a small amount of sesame oil before serving.

Tip: For an extra spicy kick, sprinkle additional gochugaru or drizzle some chili oil over the soup.

Pro Tips for the Perfect Jjamppong:

1. Use fresh seafood: The combination of shrimp, mussels, and squid adds depth to the broth. Feel free to substitute with clams or scallops for variety.
2. Balance the spice: Adjust the level of spiciness by adding more or less gochugaru or gochujang. You can also add chili oil for an extra layer of heat.
3. Customize the vegetables: Add mushrooms, bok choy, or bell peppers to enhance the texture and flavor of the soup.
4. Serve immediately: Jjamppong is best enjoyed piping hot, so serve the noodles and broth together right after cooking.

Enjoy your fiery and flavorful Jjamppong, perfect for seafood lovers and spice enthusiasts alike!