Jjamppong (Korean Spicy Seafood Noodle Soup)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
3
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Calories
681 kcal
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Course
Main Course
Jjamppong (Korean Spicy Seafood Noodle Soup)
Description
The recipe incorporates various seafood including mussels, clams, prawns, and squid rings with vegetables such as zucchini, shiitake mushrooms, cabbage, and onions. These ingredients are cooked together with a seasoned chili oil base made from Korean chili flakes, garlic, ginger, and green onion to develop a mildly spicy, aromatic foundation. The addition of rice wine, soy sauce, and a flavorful soup stock enhances the umami depth of the broth.
Fresh noodles are cooked separately and served alongside the soup, maintaining their texture. The soup is simmered just until seafood is cooked to avoid overcooking, with tender baby spinach added at the end for color and freshness. The final dish delivers a balanced combination of spicy, savory flavors with a variety of textures from seafood and vegetables, complemented by soft noodles.
The recipe notes suggest using homemade or store-bought Korean chili oil to deepen the flavor and color, and adjusting spiciness to taste. Care is needed to not burn the chili flakes during cooking to avoid bitterness. This soup is suited for those wanting a comforting, seafood-forward spicy noodle dish with rich Korean and Chinese influences.
Ingredients
MAIN
- 50 g zucchini 1.8 ounces), thinly sliced, summer
- 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 prawn 140 g / 5 ounces) or more, head & shells removed and tail left on, cleaned, large
- 6 squid rings or baby octopus, (70 g / 2.5 ounces)
- 450 g noodle or thin udon noodles or ramen noodles (14 ounces, fresh, Korean-Chinese style
- 20 g baby spinach or baby bok choy (0.7 ounces)
CHILI OIL SEASONING
- 3 Tbsp Chili oil or neutral cooking oil, Korean
- 3 Tbsp korean chili flakes (gochugaru), can be adjusted to your preferred spice level (3 Tbsp gives only a mildly spicy flavor.)
- 1 tsp garlic minced
- 1 tsp ginger minced
- 20 g green onion 0.7 ounces, white part
SOUP BASE
- 1 Tbsp rice wine
- 2 Tbsp soy sauce , regular (kikkoman)
- 4 3/4 cups soup stock or water, Korean style
- 1/4 tsp salt can be adjusted to your taste, fine sea salt
- A few prinkles black pepper ground
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
- Using Korean chili oil brightens the soup’s color and adds depth to the chili flavor.
- Store-bought Korean chili oil or alternatives like S&B La-Yu can be used as substitutes.
- Avoid burning the chili flakes during cooking to prevent a bitter taste.
- Adjust the amount of Korean chili flakes according to your preferred level of spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 101g | 34% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 2788mg | 116% |
| Potassium | 455mg | 10% |
| Fiber | 12g | 48% |
| Sugar | 15g | 30% |
| Vitamin A | 3160IU | 63% |
| Vitamin C | 23.7mg | 26% |
| Calcium | 84mg | 8% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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