Jjamppong (Korean Spicy Seafood Noodle Soup)
Jjamppong (Korean Spicy Seafood Noodle Soup) is a vibrant and deeply flavorful dish combining spicy Korean chili heat with fresh seafood and chewy noodles in a rich, warming broth. Perfect for those craving bold, ocean-fresh flavors with a comforting kick of spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free (use rice noodles)
Ingredients
Seafood
- Fresh mixed seafood (shrimp, squid, mussels, clams) – about 1 lb total
Broth
- Chicken or seafood stock – 6 cups
- Gochujang (Korean chili paste) – 2 tablespoons
- Gochugaru (Korean chili powder) – 1 tablespoon
- Fresh garlic, minced – 3 cloves
- Fresh ginger, minced – 1 tablespoon
- Onions, sliced – 1 medium
- Cabbage, chopped – 2 cups
- Soy sauce – 2 tablespoons
- Sesame oil – 1 tablespoon
Noodles
- Wheat noodles – 8 ounces (or rice noodles for gluten-free)
Instructions
- Prepare the Broth: Heat a little oil in a pot and sauté minced garlic, ginger, and sliced onions until fragrant. Add gochujang and gochugaru, toasting the spices gently. Pour in chicken or seafood stock and bring to a boil to combine and intensify the flavors.
- Cook the Seafood and Vegetables: Add mixed seafood to the boiling broth, starting with mussels and clams, followed by shrimp and squid. Toss in chopped cabbage and sliced onions, and cook just until the seafood is tender and vegetables remain crisp.
- Boil the Noodles Separately: In a separate pot, cook the wheat noodles until tender but still chewy. Drain and rinse under cold water to stop cooking, then set aside.
- Assemble and Season: Place the cooked noodles in serving bowls. Ladle the hot seafood broth with seafood and vegetables over the noodles. Drizzle with sesame oil and soy sauce. Garnish with optional toppings like chopped green onions, toasted sesame seeds, or fresh cilantro before serving.
Notes
- Use fresh seafood for the best flavor and texture.
- Do not overcook noodles; keep them slightly firm as they soften further in hot broth.
- Adjust the spice level gradually by modifying the amount of gochujang and gochugaru according to your heat tolerance.
- Skim broth while boiling to keep it clear and light.
- Add vegetables near the end to maintain their crunch and color.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Jjamppong, Korean Spicy Seafood Noodle Soup, spicy seafood soup, Korean noodle soup, gluten-free seafood soup