5 from 3 votes
Jjamppong Recipe (Korean Seafood Noodle Soup)
Jjamppong is spicy Korean seafood noodle soup. This classic jjamppong recipe will make the home preparation easy to replicate the popular Korean-Chinese dish.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
Calories:
578 kcal
Course:
Main Course, Lunch
Cuisine:
Chinese, Korean
Ingredients
- 3 tbsp neutral cooking oil generic cooking oil
- 1 leek or 3 green onion, chopped
- 3 garlic chopped, cloves
- 1/3 lb pork loin thinly sliced, optional
- 3 tbsp gochugaru Korean chili flakes
- 1 tsp cayenne pepper optional
- 1/4 green cabbage sliced
- 1 onion sliced
- 1 zucchini sliced
- 4 cup chicken broth low sodium
- 1 cup water
- 2 tbsp oyster sauce
- 1-2 tbsp Korean soup soy sauce also known as gukganjang
- black pepper to taste, freshly ground
- 1 1/2 - 2 lb Shrimp cleaned, shelled, or sliced, variety of seafood
- 1 1/2 - 2 lb squid
- 1 1/2 - 2 lb mussel
- wheat noodles or spaghetti noodles
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 578
% 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.