Jjamppong (spicy seafood noodle soup)
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Course
Main Course
Jjamppong (spicy seafood noodle soup)
Description
Jjamppong combines a fragrant stir-fry base of ginger, garlic, scallions, and gochugaru (Korean chili flakes) cooked with pork, followed by a medley of vegetables such as onion, carrot, cabbage, zucchini, and shiitake mushrooms. Once the vegetables are softened, a flavorful broth of chicken stock or anchovy broth is added and brought to a boil. The seafood is added incrementally starting with clams and mussels, then shrimp and squid, ensuring each is perfectly cooked without becoming tough.
The soup is served with freshly boiled noodles like jajangmyeon or udon, drained and added just before eating. The resulting dish offers a spicy, umami-rich broth with tender seafood and crisp vegetables. The layered cooking steps allow for timing the noodles to finish cooking as the soup completes, ensuring everything is served hot and fresh.
Ingredients
For the vegetables:
- 1/4 onion thinly sliced
- 1/2 carrot about 2 ounces, thinly sliced into 2-inch lengths, small
- 1/2 zucchini about 3 ounces, thinly sliced into 2-inch lengths
- 3 ounces green cabbage cut into 2-inch lengths (or napa cabbage or bok choy)
- 2 to 3 shiitake mushrooms or 2 shiitake mushrooms, soaked and thinly sliced, fresh
- 2 scallions cut into 2 inch lengths
For the meat and seafood
- 3 ounces pork thinly sliced, fatty
- 4 to 6 littleneck clams
- 4 to 6 mussels
- 4 to 6 Shrimp
- 3 ounces squid cut into bite sizes (Do not cut squids too small as they shrink a lot when cooked.)
Other ingredients
- 1 teaspoon ginger julienned or minced
- 1 tablespoon garlic minced
- 2 tablespoons gochugaru Adjust to taste (1 T for milder soup, Korean chili pepper flakes
- 1 tablespoon neutral cooking oil vegetable or canola, generic cooking oil
- 1 tablespoon soy sauce
- salt
- black pepper
- 5 cups chicken stock or anchovy broth or water
- 2 servings 12 – 14 ounces fresh jajangmyeon/udon noodles
Instructions
- Have a pot of water ready to cook the noodles. (Turn the heat on when you start cooking the soup ingredients. This way you can time it so that the noodles are cooked at the same time the soup is ready.) While making the soup, cook the noodles according to the package instructions and drain.
- Prepare the vegetables.
- Prepare the pork and seafood.
- Heat a wok or a large pot over high heat. Add the oil, ginger, scallion, gochugaru and soy sauce and stir-fry for a minute.
- Add the pork and stir-fry until the pork is almost cooked, about 2 minutes.
- Stir in the onion, carrot, cabbage, zucchini and optional mushrooms. Lightly salt, and cook until the vegetables are slightly softened, about 2 minutes, stirring occasionally.
- Pour in the chicken stock (or anchovy broth/water) and boil until the vegetables are completely cooked.
- Add the seafood starting with the clams, which require more time to cook, followed by the mussels, shrimps and squid. Bring everything to a boil again and cook until the shells have opened. Salt and pepper to taste.
- Cook the noodles, rinse in cold water, and drain.
- Place a serving of the noodles in a large soup bowl and ladle the soup on top. Serve immediately while piping hot.
User Reviews
Overall Rating
4.5
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