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Jjamppong (Korean Spicy Seafood Noodle Soup)

Korean spicy seafood noodle soup (Jjamppong or Jjampong) recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 3
Calories: 681 kcal
Course: Main Course

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.)
  4. 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.)
  5. 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.

Nutrition Information

Calories 681kcal (34%) Carbohydrates 101g (34%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 1g (5%) Cholesterol 42mg (14%) Sodium 2788mg (116%) Potassium 455mg (13%) Fiber 12g (48%) Sugar 15g (30%) Vitamin A 3160IU (63%) Vitamin C 23.7mg (26%) Calcium 84mg (8%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 681

% 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.