Jjamppong (Korean Seafood Noodle Soup)
User Reviews
4.7
Jjamppong (Korean Seafood Noodle Soup)
Description
Jjamppong is a Korean seafood noodle soup where fresh noodles are cooked to a firm bite and added to a broth vibrant with gochujang and gochugaru, which give it characteristic spiciness and depth. The seafood mix—shrimp, clams, squid, and scallops—is quickly stir-fried with aromatics like garlic and onion, then simmered in chicken broth alongside napa cabbage and bok choy, introducing sweetness and crunch.
The broth's flavor is rounded out by soy sauce and salt, enriching the savory notes while maintaining balance. Fresh scallions finish the dish, adding brightness when stirred in just before serving. The noodles absorb the spicy broth, complementing the tender seafood and crisp vegetables.
This soup is served hot and is best enjoyed immediately to preserve the texture of the noodles and seafood. Shrimp with shells and heads left on are recommended for deeper flavor when available.
Ingredients
- 8 oz. (230g) fresh noodles Korean
- 2 tablespoons neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- 1/2 onion peeled and cut into pieces, small
- 8 oz. (230g) Shrimp 10-12, medium-sized
- 12 oz. (350g) manila clams
- 4 oz. (125g) squid cut into rings
- 4 oz. (125g) bay scallops or sea scallops
- 4 tablespoons gochujang Korean Chili Paste
- 1 tablespoon gochugaru Korean chili powder
- 4 cups chicken broth or bone broth
- 4 oz. (125g) Napa cabbage cut into pieces
- 4 oz. (125g) bok choy
- 1-2 tablespoons soy sauce or to taste
- salt to taste
- 2 talks scallions cut into strips
Instructions
- Cook the fresh noodles according to the package instructions until al dente, or until there is a firm bite in the center. Drain and set aside. Do not cook them all the way through.
- On high heat, heat a pot with the cooking oil. Add the garlic and onion, and stir-fry until aromatic. Then, add the shrimp, clams, squid, scallops, gochujang, and chili powder. Stir to combine well.
- Add the broth, followed by the napa cabbage and bok choy. Bring the soup to a quick boil. Add soy sauce and salt to taste. Add the noodles to the soup and cook for 30 seconds, then stir in the scallions. Turn off the heat and serve immediately.
Notes
- Using peeled and deveined shrimp is acceptable if preferred, though shell-on, head-on shrimp provide better flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 435kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 220mg | 73% |
| Sodium | 1913mg | 80% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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