Jjamppong Recipe (Korean Seafood Noodle Soup)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
578 kcal
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Course
Main Course, Lunch
Jjamppong Recipe (Korean Seafood Noodle Soup)
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Jjamppong is spicy Korean seafood noodle soup. This classic jjamppong recipe will make the home preparation easy to replicate the popular Korean-Chinese dish.
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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
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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 Information
Show Details
Calories
578kcal
(29%)
Carbohydrates
28g
(9%)
Protein
77g
(154%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
4280mg
(178%)
Potassium
799mg
(23%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
2512IU
(50%)
Vitamin C
35mg
(39%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 28g | 9% |
| Protein | 77g | 154% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 4280mg | 178% |
| Potassium | 799mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 2512IU | 50% |
| Vitamin C | 35mg | 39% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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